Abstract
The levels of acrylamide (AA), four polycyclic aromatic hydrocarbons (PAH4), and heterocyclic aromatic amines (HAAs) in 184 air-fried agricultural, fishery, and animal products were measured using GC–MS and UPLC-MS/MS. Among the tested samples, sea algae exhibited the highest levels of PAH4 and eight specific HAAs (HAA8), while root and tuber crops had the greatest amount of AA. Agricultural and fisheries products had higher levels of all three contaminants, while livestock products had an inverse correlation between PAH4 and HAA8. The margin of exposure in the Korean population is considered “unlikely a concern” for all samples for PAH4 and HAA8, however, that for AA in cereal, vegetable, and root and tuber crops is deemed “may be a concern”, with a value < 10,000 in all age groups. These findings suggest a need to evaluate dietary AA exposure in certain food categories and further research to minimize AA formation during air frying. Graphic abstract: (Figure presented.)
Original language | English |
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Pages (from-to) | 2399-2415 |
Number of pages | 17 |
Journal | Food Science and Biotechnology |
Volume | 33 |
Issue number | 10 |
DOIs | |
Publication status | Published - 2024 Jul |
Bibliographical note
Publisher Copyright:© The Korean Society of Food Science and Technology 2024.
Keywords
- Acrylamide
- Air fryer
- Heterocyclic aromatic amines
- Polycyclic aromatic hydrocarbons
- Risk assessment
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology