Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking methods
| Autor: | SeHyeok Kim, HyunJeong Jung, JaeHwan Lee, KeunCheol Yoo |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Environmental Engineering
Sucrose Health Toxicology and Mutagenesis 0211 other engineering and technologies Formaldehyde Acetaldehyde 02 engineering and technology 010501 environmental sciences 01 natural sciences Aldehyde Gas Chromatography-Mass Spectrometry chemistry.chemical_compound Animals Environmental Chemistry Monosaccharide Cooking Food science Waste Management and Disposal 0105 earth and related environmental sciences chemistry.chemical_classification Detection limit Aldehydes 021110 strategic defence & security studies food and beverages Fructose Maltose Pollution chemistry Cattle |
| Zdroj: | Journal of Hazardous Materials. 414:125475 |
| ISSN: | 0304-3894 |
| Popis: | Analytical methods were validated for the evaluation of acetaldehyde and formaldehyde, which are harmful chemicals, using solid-phase microextraction-gas chromatography/mass spectrometry in four different matrices. Typical home-cooking methods including boiling, pan-frying, and stir-frying, were applied to beef, rapeseed oil, canned pork ham, egg, and rice wine. In addition, monosaccharides, disaccharides, alanine, and glycine were heated for the formation of both aldehydes. All validation parameters, including accuracy, precision, limit of detection, limit of quantification, and uncertainty, for four different matrices were within recommended ranges, confirming the validity of the current method. Acetaldehyde contents ranged from undetectable to 17.92 μg/g and formaldehyde contents ranged from undetectable to 0.27 μg/g. Generally, boiling decreased both aldehydes except acetaldehyde in egg. Pan- and stir-frying increased both aldehyde content substantially in rapeseed oil whereas pan-frying increased acetaldehyde content in canned pork ham and egg. Fructose and sucrose produced higher content of both aldehydes than maltose and glucose when heated. Depending on food type, the cooking process had slightly different effects on the contents of acetaldehyde and formaldehyde. |
| Databáze: | OpenAIRE |
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