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The effects of tert-butylhydroquinone (TBHQ) and peanut skins on the concentrations of polycyclic aromatic hydrocarbons (PAHs) and oxygenated PAHs (OPAHs) in fried peanuts were investigated. Sixteen PAHs and five OPAHs were quantified using gas chromatography-mass spectrometry (GC-MS). Addition of TBHQ to the frying oil reduced the total PAH and total OPAH concentrations by up to 71.75% and 74.80%,...
4-Hydroxy-2-trans-hexenal (4-HHE), 4-hydroxy-2-trans-nonenal (4-HNE), polycyclic aromatic hydrocarbons (PAHs) and oxygenated PAHs (oxy-PAHs) are harmful compounds that commonly occur in edible oils. In this study, we assessed the levels of these compounds in soybean and rapeseed oils during refining. The concentrations of 4-HHE, 4-HNE, 16 PAHs and five oxy-PAHs in soybean oil decreased from 16.27,...
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