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Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles

Food Science and Technology

Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles

K. Chiang, L. Xiu, et al.

This groundbreaking study by Kuang-Mao Chiang and colleagues delves into the emissions generated from deep-frying foods using different oils. Discover how palm oil stands out with its high levels of particulate matter and PAHs, while soybean oil is a major contributor to gaseous aldehydes, and olive oil emerges as the least toxic option.

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Playback language: English
Abstract
This study comprehensively examined emissions from deep-frying foods using three oils (palm, olive, and soybean) with varying fatty acid profiles. Palm oil produced the highest concentration of particulate matter, positively correlated with palmitic acid and total polar compounds. Soybean oil emitted the most gaseous aldehydes, linked to α-linolenic and linoleic acid levels. Palm oil also released the most particle-bound polycyclic aromatic hydrocarbons (PAHs), with a positive association with saturated fatty acids. Olive oil showed the lowest toxic emissions overall.
Publisher
npj Science of Food
Published On
Jun 03, 2022
Authors
Kuang-Mao Chiang, Lili Xiu, Chiung-Yu Peng, Shih-Chun Candice Lung, Yu-Cheng Chen, Wen-Harn Pan
Tags
emissions
deep-frying
oils
particulate matter
aldehydes
fatty acids
toxicity

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