Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review
Abstract
:1. Introduction
2. PAH Sample Pretreatment in Food and Quantitative Analysis
3. PAH Formation—Mechanistic Features
4. PAH Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products
4.1. Features Underlying PAH Formation in Meat and Meat-Derived Products
4.2. Features Underlying PAH Formation in Edible Oils
4.3. Features Underlying PAH Formation in Cereal and Cereal-Derived Products
4.4. Outlook on Associated Knowledge Gaps and Challenges
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Product | Processing | PAHs (µg/kg) | PAH Derivatives (µg/kg) | Reference | |||
---|---|---|---|---|---|---|---|
BaP | Total Sum | OPAHs | NPAHs | XPAHs | |||
Meat and meat-derived products | |||||||
Chicken | Grilling | 1.38–3.27 | 10.10–12.83 (8) | - | - | - | [92] |
Grilling | <LOD-22.09 | 118.10–473.78 (16) | - | - | - | [93] | |
Boiling; Grilling | - | - | - | <LOD-195.4 (3) | - | [94] | |
Grilling | <LOD-86.4 | 190.1–1781.4 (16) | - | - | - | [95] | |
Smoking | <LOD-2.30 | 0.21–8.30 (4) | - | - | - | [39] | |
Frying | - | - | - | <LOD-2.13 (5) | - | [96] | |
Grilling | - | - | - | <LOD-14.43 (5) | - | [96] | |
Meatballs | Frying | 0.10–1.64 | 0.10–3.66 (2) | [97] | |||
Beef | Grilling | <LOD-43.63 | 328.78–817.18 (16) | - | - | - | [93] |
Boiling; Grilling | - | - | - | 2.1–2.6 (3) | - | [94] | |
Barbequing | <LOD-0.29 | <LOD-2.63 (8) | - | - | - | [98] | |
Grilling | 2.20–5.07 | 9.20–23.81 (4) | - | - | - | [99] | |
Frying | - | - | - | <LOD-2.19 (5) | - | [96] | |
Grilling | - | - | - | <LOD-7.92 (5) | - | [96] | |
Satay | Grilling | 0.95–32.60 | 69.14–350.38 (15) | - | - | - | [100] |
Meatballs | Frying | <LOD-1.96 | 0.08–3.87 (2) | - | - | - | [97] |
Patties | Barbequing | - | 12.8–33.4 (6) | 26.0–62.4 (7) | - | - | [101] |
Patties | Barbequing | 0.20–0.34 | 8.79–16.63 (11) | - | - | - | [102] |
Pork | Grilling | <LOD-163.31 | 304.42–2290.31 (16) | - | - | - | [93] |
Boiling; Grilling | - | - | - | <LOD-4.2 (3) | - | [94] | |
Grilling | <LOD-8.04 | - | - | - | - | [103] | |
Grilling | 0.68–5.99 | 4.38–33.17 (4) | - | - | - | [99] | |
Grilling | - | - | - | 5.62 (16) | - | [104] | |
Frying | - | - | - | <LOD-2.15 (5) | - | [96] | |
Grilling | - | - | - | <LOD-11.46 (5) | - | [96] | |
Grilling | - | 3.0–570 (12) | - | - | 0.02–0.08 (20) | [21] | |
Frying | 0.38–6.83 | 0.38–7.90 (4) | - | - | - | [105] | |
Mutton | Frying | - | - | - | <LOD-2.26 (5) | - | [96] |
Grilling | - | - | - | <LOD-7.63 (5) | - | [96] | |
Sausages | Commercial | <LOQ-1.05 | <0.40–3.31 (4) | - | - | - | [106] |
Commercial | - | - | - | 46 (16) | - | [104] | |
Frying | - | - | - | <LOD-<LOQ (5) | - | [96] | |
Grilling | - | - | - | <LOD-6.48 (5) | - | [96] | |
Smoking | 1.6–32.7 | 10.2–271.0 (4) | - | - | - | [107] | |
Smoking | <LOD-6.20 | 1.21–35.90 (4) | - | - | - | [39] | |
Smoking | <LOD-<LOQ | 114–679 (16) | - | - | - | [108] | |
Smoking | 0.43–0.47 | 24.42–34.07 (16) | - | - | - | [109] | |
Edible oils | |||||||
Coconut | Cold-pressed | <LOQ-1.01 | <LOQ-4.95 (4) | - | - | - | [110] |
Safflower | Cold-pressed | <LOD-0.90 | 1.43–3.16 (4) | - | - | - | [110] |
Linseed | Cold-pressed | <LOD-<LOQ | <LOQ-2.44 (4) | - | - | - | [110] |
Canola | Commercial | 0.98–4.23 | 39.43–47.41 (15) | - | - | - | [91] |
Palm | Storage | - | 0.16–8.98 (8) | 0.67–18 (5) | - | - | [111] |
Corn | Commercial | 0.32–4.39 | 1.83–47.0 (16) | - | - | - | [112] |
Commercial | 0.23–0.69 | 12.41–20.64 (15) | - | - | - | [91] | |
Sunflower | Commercial | <LOD-5.29 | 30.6–75.9 (16) | - | - | - | [112] |
Commercial | 0.71–1.56 | 21.68–26.76 (15) | - | - | - | [91] | |
Soybean | Refining | 0.59–1.82 | 16.52–58.04 (16) | 2.04–11.26 (5) | - | - | [113] |
Refining | 0.32–0.76 | 19.71–48.72 (16) | 2.04–20.04 (5) | - | - | [114] | |
Commercial | <LOD-3.74 | 1.83–51.1 (16) | - | - | - | [112] | |
Cooking waste | 0.17–3.33 | 18.34–239.01 (16) | 1.34–39.60 (4) | - | - | [115] | |
Cooking waste | - | - | - | - | 0.27–0.49 (2) | [116] | |
Rapeseed | Refining | 0.03–0.94 | 20.02–52.03 (16) | 0.93–10.88 (5) | - | - | [113] |
Refining | 0.03–0.31 | 17.25–38.02 (16) | 2.03–6.56 (5) | - | - | [114] | |
Cooking waste | - | - | - | - | <LOD-0.27 (2) | [116] | |
EVOO | Commercial | <LOD | 9.9–48.3 (16) | - | - | - | [117] |
Commercial | 0.08–5.79 | 33.4–82.4 (16) | - | - | - | [112] | |
Commercial | <LOQ | 11.4–45.8 (16) | - | - | - | [118] | |
Commercial | 0.02–0.07 | 0.07–4.32 (16) | - | - | - | [119] | |
VOO | Commercial | 0.26–6.71 | 39.4–96.7 (16) | - | - | - | [112] |
Commercial | 0.04–0.06 | 4.42–6.36 (16) | - | - | - | [119] | |
OO | Commercial | 0.27–0.89 | 17.90–55.55 (16) | - | - | - | [120] |
Commercial | 0.01–0.44 | 11.55–16.65 (15) | - | - | - | [91] | |
OPO | Commercial | 0.04–0.15 | 1.21–2.85 (16) | - | - | - | [119] |
Cereal and cereal-derived products | |||||||
Wheat | Commercial | 0.08–0.20 | 9.74–23.87 (28) | - | - | - | [121] |
Rice | Commercial | <LOD-0.97 | - | - | <LOD-4.19 (2) | - | [122] |
Cooked | <LOD | 248.3 (16) | - | - | - | [123] | |
Corn | Frying | - | - | - | <LOD-<LOQ (5) | - | [96] |
Grilling | - | - | - | <LOD-3.26 (5) | - | [96] | |
Bread | Commercial | <LOQ–0.20 | 0.11–0.22 (4) | - | - | - | [124] |
Commercial | ≤LOD | 1.29–4.80 (16) | - | - | - | [125] | |
Baking | - | 9.46–228.98 (13) | - | - | - | [126] | |
Commercial | 0.19–17.41 | 59.64–211.19 (16) | - | - | - | [127] | |
Commercial | <LOD-0.95 | 1.60–16.91 (16) | - | - | - | [128] | |
Commercial | 0.11–0.25 | 0.16–0.46 (4) | - | - | - | [129] | |
Frying | - | - | - | <LOD-<LOQ (5) | - | [96] | |
Grilling | - | - | - | <LOD-1.96 (5) | - | [96] | |
Commercial | <LOD | 98.2–176.3 (16) | - | - | - | [123] | |
Youtiao | Frying | 0.40–1.38 | 13.81–18.00 (16) | 0.54–9.42 (5) | - | - | [5] |
Youtiao | Frying | - | 9.67–12.48 (16) | 3.46–6.10 (5) | - | - | [130] |
Youtiao | Frying | <LOQ-1.18 | <LOQ-195 (15) | - | - | - | [131] |
Breakfast cereals | Commercial | <LOQ–0.30 | 0.23–0.87 (4) | - | - | - | [124] |
Commercial | 0.09–0.30 | 0.07–0.87 (4) | - | - | - | [129] | |
Cookies | Frying | <LOD-1.33 | <LOD-26.92 (18) | - | - | - | [132] |
Pasta | Commercial | ≤LOD | 0.16–1.98 (16) | - | - | - | [125] |
Spaghetti | Commercial | 0.4–2.0 | 9.0–200 (16) | - | - | - | [133] |
Macaroni | Commercial | 0.2–0.7 | 30–60 (16) | - | - | - | [133] |
Commercial | <LOD | 176.2 (16) | - | - | - | [123] | |
Noodles | Frying | <LOD-11.9 | <LOD-182.8 (18) | - | - | - | [132] |
Commercial | 350–830 | 560–7889 (16) | - | - | - | [134] | |
Commercial | 0.3–3.0 | 300–800 (16) | - | - | - | [133] |
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Palade, L.M.; Negoiță, M.; Adascălului, A.C.; Mihai, A.L. Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review. Appl. Sci. 2023, 13, 7877. https://doi.org/10.3390/app13137877
Palade LM, Negoiță M, Adascălului AC, Mihai AL. Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review. Applied Sciences. 2023; 13(13):7877. https://doi.org/10.3390/app13137877
Chicago/Turabian StylePalade, Laurentiu Mihai, Mioara Negoiță, Alina Cristina Adascălului, and Adriana Laura Mihai. 2023. "Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review" Applied Sciences 13, no. 13: 7877. https://doi.org/10.3390/app13137877