Abstract
Polycyclic aromatic hydrocarbons (PAHs) are primarily produced during the incomplete combustion of organic matter. PAHs are suspected endocrine disruptors and possible carcinogenic materials. The major sources of human exposure to PAHs are inhaled fumes and food. The aim of this study was to provide an alternative drying method to mitigate PAH formation in dried red peppers. We prepared dried red pepper samples using air-drying and heat pump-assisted drying methods, and measured the concentrations of four PAHs (PAH4), benzo[a] anthracene (B[a]A), chrysene (CHR), benzo[b]fluoranthene (B[b]F), and benzo[a]pyrene (B[a]P), in the resulting pepper samples. The PAH concentrations ranged from 3.61 to 18.0 µg/kg and from 2.22 to 8.35 µg/kg in the air-dried and heat pump-dried pepper samples, respectively. Overall, the results have shown that dried peppers contain PAH4, that the drying conditions for these contaminants should be optimized for mitigating the PAH formation in dried red peppers.
Original language | English |
---|---|
Article number | 124977 |
Journal | Food Chemistry |
Volume | 297 |
DOIs | |
Publication status | Published - 2019 Nov 1 |
Bibliographical note
Funding Information:This work was supported by Korea University, Republic of Korea (Grant No. K1716701). The authors would also like to thank the Institute of Biomedical Science & Food Safety, CJ-Korea University Food Safety Hall (Seoul, Republic of Korea) for providing the equipment and allowing us to use their facilities.
Funding Information:
This work was supported by Korea University , Republic of Korea (Grant No. K1716701 ). The authors would also like to thank the Institute of Biomedical Science & Food Safety, CJ-Korea University Food Safety Hall (Seoul, Republic of Korea) for providing the equipment and allowing us to use their facilities.
Publisher Copyright:
© 2019 Elsevier Ltd
Copyright:
Copyright 2019 Elsevier B.V., All rights reserved.
Keywords
- Benzo[a]pyrene
- Drying conditions
- Mitigation
- Moisture content
- Polycyclic aromatic hydrocarbons
- Red pepper
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science