TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying

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• 关键词：Frying ; PAHs ; OPAHs ; TBHQ ; Peanut skins ; Reduction
• 刊名：Food Control
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：75
• 期：Complete
• 页码：99-107
• 全文大小：1750 K
• 卷排序：75

文摘

Addition of TBHQ to the frying oil reduced PAH and OPAH levels in fried peanuts. PAH and OPAH levels were lower in fried peanuts that had skins (unpeeled). High concentrations of 9FO and ATQ were detected in fried peanuts. BaAQ levels in fried peanuts were significantly correlated with those of BaA.