Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment

Hyeri Yoon, Mun Yhung Jung, Sung Hee Choi, Su Hyun Chun, Jihyun Lee, Bo Kyung Moon, Kwang Won Lee

Research output: Contribution to journalArticlepeer-review

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 languageEnglish
Pages (from-to)2399-2415
Number of pages17
JournalFood Science and Biotechnology
Volume33
Issue number10
DOIs
Publication statusPublished - 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

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