國家衛生研究院 NHRI:Item 3990099045/14351
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    題名: Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: Comparisons of three cooking oils with distinct fatty acid profiles
    作者: Chiang, KM;Xiu, LL;Peng, CY;Lung, SCC;Chen, YC;Pan, WH
    貢獻者: Institute of Population Health Sciences;National Institute of Environmental Health Sciences
    摘要: It is recognized that hazardous emissions produced from frying oils may be related to oil properties, particularly the fatty acid composition. However, investigations have been limited and partial. In this work, the emissions from deep-frying foods with three oils (palm, olive, and soybean oils) with distinct fatty acid profiles were comprehensively examined in a simulated kitchen, and the interrelationship among emitted substances, oil quality parameters, and fatty acids profiles was explored. Firstly, palm oil emitted the highest number concentration of total particle matters ((3895 +/- 1796) x 10(3) #/cm(3)), mainly in the Aitken mode (20-100 nm). We observed a positive correlation between particle number concentration and levels of palmitic acid, a major saturated fatty acid (SAFA) (r(s) = 0.73, p < 0.05), and total polar compounds (TPC) (r(s) = 0.68, p < 0.05) in the fried oil, a degradation marker which was also positively correlated with that of black carbon (BC) (r(s) = 0.68, p < 0.05). Secondly, soybean oil emitted the highest level of gaseous aldehydes (3636 +/- 607 mu g/m(3)), including acrolein, propinoaldehyde, crotonaldehyde, hexanal, and trans-2-heptenal; the total aldehyde concentration were positively correlated with alpha-linolenic acid (ALA) percentage (r(s) = 0.78, p < 0.01), while hexanal and trans-2-heptenal were with linoleic acid (LA) (r(s) = 0.73 and 0.67, p < 0.05). LA and ALA were two major polyunsaturated fatty acids in non-tropical plant oils. Thirdly, palm oil emitted the most particle-bound polycyclic aromatic hydrocarbons (PAHs), and a positive association was discovered between two PAHs and SAFA percentage. Olive oil seems superior to soybean and palm oils with regards to toxic emissions during deep-frying.
    日期: 2022-06-03
    關聯: npj Science of Food. 2022 Jun 03;6:Article number 28.
    Link to: http://dx.doi.org/10.1038/s41538-022-00143-5
    JIF/Ranking 2023: http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=NHRI&SrcApp=NHRI_IR&KeyISSN=2396-8370&DestApp=IC2JCR
    Cited Times(WOS): https://www.webofscience.com/wos/woscc/full-record/WOS:000805780800001
    Cited Times(Scopus): https://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85131195286
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