Influence of Polycyclic Aromatic Hydrocarbons Formation in Sesame Oils with Different Roasting Conditions
2009
Seo, I.W., Dongguk University, Seoul, Republic of Korea | Nam, H.J., Dongguk University, Seoul, Republic of Korea | Shin, H.S., Dongguk University, Seoul, Republic of Korea
Polycyclic aromatic hydrocarbons (PAHs) are environmental carcinogenic compounds that arise by several means including food processing methods such as smoking and direct drying and cooking. This study examined the concentration of PAHs in sesame oils with various roasting temperatures (190, 220 and 250℃), methods (direct heating vs. indirect hot air heating), and times (5, 10, 15, 20 and 25 min). The PAHs in the sesame oils were analyzed using liquid-liquid extraction and solid-phase clean up (Florisil), followed by HPLC with fluorescence detection. According to the results, mean levels of total PAHs increased when the sesame oils were roasted at increasing temperatures and times. The sesame oil roasted at 250℃ for 25 min had the highest mean value of total PAHs (4.66 ㎍/kg). The results of this study suggest that the indirect hot air roasting method decreased PAH formation during sesame oil processing.
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