scholarly journals Evaluation of Gamma Irradiation and Storage Period Effects on Polycyclic Aromatic Hydrocarbons Load in Fava Bean (Vicia Faba) Kernels

2018 ◽  
Vol 21 (1) ◽  
pp. 1-8
Author(s):  
Ayman Khalil ◽  
Khaled Aljoumaa ◽  
Mahfouz Al-Bachir
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Gamma Irradiation ◽  
Vicia Faba ◽  
Aromatic Hydrocarbons ◽  
Storage Period ◽  
Fava Bean ◽  
Period Effects ◽  
Polycyclic Aromatic ◽  
And Storage

scholarly journals Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1773
Author(s):  
Sandra Balbino ◽  
Maja Repajić ◽  
Tea Solarić ◽  
Draženka Dite Hunjek ◽  
Dubravka Škevin ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Storage Conditions ◽  
Sodium Ascorbate ◽  
Oil Uptake ◽  
Minimal Processing ◽  
Storage Duration ◽  
Polycyclic Aromatic ◽  
Fresh Cut ◽  
And Storage

This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices were pre-treated with sodium chloride solution (1%) and sodium ascorbate solution (2%), packaged in vacuum and modified atmosphere and stored at 10 °C/8 days. Oil uptake was significantly higher in Birgit FCP and was not affected by minimal processing. HPLC analysis/fluorescence detection was able to identify a total of 14 PAH. Benzo(a)pyrene and ΣPAH4 levels (0.62 and 1.36 µg kg−1, respectively) were below the EU limits in all fried FCP samples. Majority of examined light and heavy PAH were higher in Lady Claire, while naphthalene, fluorene and pyrene were decreased by vacuum packaging. No differences in PAH levels were noted in FCP fried at the beginning and after 2, 4 and 8 days of storage.

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