Chiang Kuang-Mao, Xiu Lili, Peng Chiung-Yu, Lung Shih-Chun Candice, Chen Yu-Cheng, Pan Wen-Harn
Institute of Biomedical Sciences, Academia Sinica, Taipei, 11529, Taiwan.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
NPJ Sci Food. 2022 Jun 3;6(1):28. doi: 10.1038/s41538-022-00143-5.
It is recognized that hazardous emissions produced from frying oils may be related to oil properties, particularly the fatty acid composition. However, investigations have been limited and partial. In this work, the emissions from deep-frying foods with three oils (palm, olive, and soybean oils) with distinct fatty acid profiles were comprehensively examined in a simulated kitchen, and the interrelationship among emitted substances, oil quality parameters, and fatty acids profiles was explored. Firstly, palm oil emitted the highest number concentration of total particle matters ((3895 ± 1796) × 10 #/cm), mainly in the Aitken mode (20-100 nm). We observed a positive correlation between particle number concentration and levels of palmitic acid, a major saturated fatty acid (SAFA) (r = 0.73, p < 0.05), and total polar compounds (TPC) (r = 0.68, p < 0.05) in the fried oil, a degradation marker which was also positively correlated with that of black carbon (BC) (r = 0.68, p < 0.05). Secondly, soybean oil emitted the highest level of gaseous aldehydes (3636 ± 607 μg/m), including acrolein, propinoaldehyde, crotonaldehyde, hexanal, and trans-2-heptenal; the total aldehyde concentration were positively correlated with α-linolenic acid (ALA) percentage (r = 0.78, p < 0.01), while hexanal and trans-2-heptenal were with linoleic acid (LA) (r = 0.73 and 0.67, p < 0.05). LA and ALA were two major polyunsaturated fatty acids in non-tropical plant oils. Thirdly, palm oil emitted the most particle-bound polycyclic aromatic hydrocarbons (PAHs), and a positive association was discovered between two PAHs and SAFA percentage. Olive oil seems superior to soybean and palm oils with regards to toxic emissions during deep-frying.
人们认识到，煎炸油产生的有害排放物可能与油的性质有关，特别是脂肪酸组成。然而，相关研究有限且不全面。在本研究中，在模拟厨房中全面检测了三种具有不同脂肪酸组成的油（棕榈油、橄榄油和大豆油）煎炸食品时的排放物，并探讨了排放物质、油质量参数和脂肪酸组成之间的相互关系。首先，棕榈油排放的总颗粒物数量浓度最高（(3895 ± 1796) × 10⁴/cm³），主要处于艾肯模态（20 - 100纳米）。我们观察到，油炸油中颗粒数量浓度与主要饱和脂肪酸（SAFA）棕榈酸水平（r = 0.73，p < 0.05）以及总极性化合物（TPC）（r = 0.68，p < 0.05）呈正相关，总极性化合物是一种降解标志物，它也与黑碳（BC）呈正相关（r = 0.68，p < 0.05）。其次，大豆油排放的气态醛类水平最高（3636 ± 607 μg/m³），包括丙烯醛、丙醛、巴豆醛、己醛和反 - 2 - 庚烯醛；总醛浓度与α - 亚麻酸（ALA）百分比呈正相关（r = 0.78，p < 0.01），而己醛和反 - 2 - 庚烯醛与亚油酸（LA）呈正相关（r = 0.73和0.67，p < 0.05）。亚油酸和α - 亚麻酸是非热带植物油中的两种主要多不饱和脂肪酸。第三，棕榈油排放的颗粒结合多环芳烃（PAHs）最多，并且发现两种多环芳烃与饱和脂肪酸百分比之间存在正相关。在油炸过程中的有毒排放方面，橄榄油似乎优于大豆油和棕榈油。
