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Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system

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Abstract

In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57%) and roasting process (43%). To mitigate the formation of PAHs, we used a model system to change the mixing ratio of oil, roasting temperature, and time. A significant reduction (35%) was observed in the PAH level as the perilla oil was removed from the mixed oil composition and roasting continued at 350 °C for 10 s. These results show that the composition of the mixing oil and the parameters of the heat treatment are crucial factors that contribute to the formation of PAHs in roasted laver.

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Acknowledgements

This research was supported by Korea University Grant (K1327111), and School of Life Sciences & Biotechnology of Korea University for BK21PLUS. The authors thank the Institute of Biomedical Science & Food Safety, CJ-Korea University Food Safety Hall (Seoul, South Korea) for providing the equipment and facilities.

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  1. Sung-Yong Yang

    Present address: Quality Evaluation Team, Samsung BIOEPIS, Incheon, 21987, Republic of Korea

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  1. 212 CJ Food Safety Hall, Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-Dong, Sungbuk-gu, Seoul, 02841, South Korea

    Se-** Kang, Sung-Yong Yang & Kwang-Won Lee

  2. Faculty of Health and Food/Medicinal Plant, Suwon Women University, Suwon, Gyeonggi-do, 16632, Republic of Korea

    **-Won Lee

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Kang, SJ., Yang, SY., Lee, JW. et al. Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system. Food Sci Biotechnol 28, 1247–1255 (2019). https://doi.org/10.1007/s10068-019-00569-w

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