Browse > Article
http://dx.doi.org/10.9721/KJFST.2018.50.6.565

Establishment of activated carbon treatment conditions and analytical methods to reduce polycyclic aromatic hydrocarbons contents in soybean oil and perilla oil  

Park, Young-Ae (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Jung, So-Young (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Kim, Nam-Hoon (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Lee, Young-Ju (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Jo, Ju-Yeon (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Kim, Ouk-Hee (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Kim, Jin-Kyung (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Hwang, In-Sook (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Hong, Mi-Sun (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Lee, Sang-Me (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Oh, Young-Hee (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Jeong, Kwon (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.6, 2018 , pp. 565-571 More about this Journal
Abstract
After adding eight different kinds of PAHs to soybean oil and perilla oil samples, changes of PAHs contents after activated carbon treatment with different conditions of activated carbon concentration, temperature, and time were investigated. PAHs contents decreased in both soybean oil and perilla oil with increasing activated carbon concentrations. Neither of the PAHs were detected in the soybean oil samples after the addition of only 0.05% of activated carbon, while the contents of most kinds of PAHs decreased below the limit of quantification in the perilla oil samples after the addition of up to 0.4% of activated carbon. PAHs contents decreased as the temperature of the activated carbon treatment increased, and most PAHs were not detected in the soybean oil samples at temperatures above $80^{\circ}C$. With regards to the activated carbon treatment time, the PAHs contents also decreased as the treatment time increased. In case of soybean oil, four kinds of PAHs were not detected after treatment with 0.05% of activated carbon at $70^{\circ}C$ for 10 min.
Keywords
polycyclic aromatic hydrocarbons (PAHs); activated carbon; soybean oil; perilla oil;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Speer K, Steeg E, Horstmann P, Kuhn T, Montag A. Determination and distribution of polycyclic aromatic hydrocarbons in native vegetable oils, smoked fish products, mussels and oysters and bream from the river Elbe. J. High Res. Chromatogr. 13: 104-111 (1990)   DOI
2 Sung TK. Optimization of refining process for edible oils for the reduction of benzo(a)pyrene. PhD Dissertation. Hanyang University, Seoul, Korea (2010)
3 WHO. Air Quality Guidelines. 2nd ed. WHO Regional office for Europe, Copenhagen, Denmark. pp. 1-24 (2000)
4 CODEX Alimentarius Commission. Guidelines for the design and implementation of national regulatory food safety assurance programme associated with the use of veterinary drugs in food producing animals, CAC/GL-71, Rome, Italy (2009)
5 Asenni ED, Fischbach H. Trace polycyclic aromatic hydrocarbons analysis, the contribution of chemistry to food supplies. International Union of Pure and Applied Chemistry, Butterworth, London, UK, 209-215 (1972)
6 Choi SK, Choe SB, Kang ST. Reduction of benzo(a)pyrene content in sesame oil by using adsorbents. J. Korean Soc. Food Sci. Nutr. 43: 564-569 (2014)   DOI
7 Chung SY, Sho YS, Park SK, Lee EJ, Suh JH, Choi WJ, Kim JS, Kim MH, Kwon KS, Lee JO, Kim HY, Lee CW. Concentrations of polycyclic aromatic hydrocarbons in vegetable oils and fats. Korean J. Food Sci. Technol. 36: 668-691 (2004)
8 IARC. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Vol. 92, International Agency for Research on Cancer, Lyon, France (2006)
9 EC. Opinion of the Scientific Committee on Food on the Risks to Human Health of Polycyclic Aromatic Hydrocarbons in Food. European Commission, Brussels, Belgium. (2002)
10 Hu S, Woo GJ, Choi D. Determination of benzo(a)pyrene in olive oil. Anal. Sci. Technol. 20: 170-175 (2007)
11 Jang MR, Hong MS, Jung SY, Choi BC, Lee KA, Kum JY, Kim IY, Chae YZ. Analysis and risk assessment of benzo(a)pyrene in edible oils. J. Food Hyg. Saf. 29: 141-145 (2014)   DOI
12 Kim MS. Determination of benzo(a)pyrene in sesame oils using solid phase extraction. Master Thesis. Dankook University, Jukjeon, Korea (2009)
13 Kim IS, Ahn MS, Jang DK. A study on the occurrence of benzo(a)pyrene in fats and oils by heat treatment (I). Korean J. Soc. Food Sci. 9: 323-328 (1993)
14 Kim HY, Song DS. Minimizing benzo(a)pyrene content in the manufacturing of sesame oils and perilla oil. Korean J. Food Preserv. 15: 556-561 (2008)
15 Pulpin A, Toledo M. Benzo(a)pyrene in olive oils on the Brazilian market. Food Chem. 55: 185-188 (1996)   DOI
16 Ledicia RS, Mercedes SGF, Elena MC, Jesus SG. Effect of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread. Food Chem. 108: 607-615 (2008)   DOI
17 Moret S, Conte LS. Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods. J. Chromatogr. 882: 245-253 (2000)   DOI
18 Pelkonene O, Nebert DW. Metabolism of polycyclic aromatic hydrocarbons: etiologic role in carcinogenesis. Pharmacol Rev. 34: 189-222 (1982)
19 Roger C. Validation of chromatographic methods in biomedical analysis viewpoint and discussion. J. Chromatogr. 689: 175-180 (1997)   DOI
20 Seo I, Nam H, Shin HS. Influence of polycyclic aromatic hydrocarbons formation in sesame oils with different roasting conditions. Korean J. Food Sci. Technol. 41: 355-361 (2009)