微波浸渍法和传统浸渍法生产的芳香橄榄油中多环芳烃含量的测定

IF 2.1 4区 综合性期刊 Q2 MULTIDISCIPLINARY SCIENCES Rendiconti Lincei-Scienze Fisiche E Naturali Pub Date : 2023-09-13 DOI:10.1007/s12210-023-01191-z
Mustafa Kıralan, Hakkı Fırat Çakıcı, İsra Toptancı, Mohamed Fawzy Ramadan
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引用次数: 0

摘要

风味橄榄油的生产一般采用浸渍法,浸渍法存在浸渍时间长、储罐长期不能使用等缺点。新工艺可通过浸渍生产风味油,缩短时间。橄榄油在这个工作中,三个不同的类型,包括特级初榨橄榄油(EVOO)、精制橄榄油(RO)和精制橄榄果渣油(RPO)作为油源和五个植物材料(坦、百里香、马郁兰、迷迭香和牛至)调味材料选择和接受在微波炉加热过程持续时间6、8、10和15分钟以一个恒定的频率2450兆赫和0.45千瓦的电力生产调味油,也用浸渍技术。在浸渍和微波处理的油中测量了4种多环芳烃成分的存在,如苯并(a)芘(B[a]P)、苯并(a)蒽(B[a] a)、苯并(B)荧光蒽(B[B]F)和Chrysen (Chr),这些成分被列为对健康有害。在浸渍油中,风味RPOs中仅检测到B[a]P。然而,在所有调味油中都检测到B[a]P和Chr,特别是在长时间微波(10和15 min)中。此外,B[a] a和B[B]F只存在于有香味的RPOs中,随暴露时间增加(10和15 min)。对照品(CRPO)和调味品4个样品中B[a]P含量均超过2µg/kg的极限值。另一方面,B[a]P、B[a] a、B[B]F和Chr 4种多环芳烃的总含量均未超过10 μg/kg的限值。因此,与传统的浸渍方法相比,在调味橄榄油中长时间暴露于微波中,多环芳烃含量更高,导致食品安全方面的产品质量降低。
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Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods
Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety.
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来源期刊
Rendiconti Lincei-Scienze Fisiche E Naturali
Rendiconti Lincei-Scienze Fisiche E Naturali MULTIDISCIPLINARY SCIENCES-
CiteScore
4.10
自引率
10.00%
发文量
70
审稿时长
>12 weeks
期刊介绍: Rendiconti is the interdisciplinary scientific journal of the Accademia dei Lincei, the Italian National Academy, situated in Rome, which publishes original articles in the fi elds of geosciences, envi ronmental sciences, and biological and biomedi cal sciences. Particular interest is accorded to papers dealing with modern trends in the natural sciences, with interdisciplinary relationships and with the roots and historical development of these disciplines.
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