Peanut is a globally important leguminous crop and one of the most important oil crops.In response to the growing demand for high-quality peanut oil,advancements in processing technologies have led to significant impr...Peanut is a globally important leguminous crop and one of the most important oil crops.In response to the growing demand for high-quality peanut oil,advancements in processing technologies have led to significant improvements in oil quality.However,ensuring consistent quality remains a complex and ongoing challenge due to the multifaceted factors influencing peanut oil’s properties.This review synthesizes key scientific studies addressing these factors and explores the associated risks to oil quality and safety.Special attention is given to harmful contaminants such as aflatoxin B1(AFB1),3-chloro-1,2-propanediol esters(3-MCPDE),Benzo[a]pyrene(BaP),and trans-fatty acids(TFAs),which pose significant health risks and quality concerns.The review critically examines current detection methods for these contaminants and evaluates innovative removal strategies,such as biodegradation,physical refining,chemical treatments,and advanced adsorption techniques.Moreover,insights into the effects of raw material quality,processing conditions,and storage on oil quality were discussed.In conclusion,the review underscores the importance of adopting integrated approaches to control harmful substances while optimizing processing parameters to enhance peanut oil quality.These findings aim to guide researchers and industry practitioners in improving production practices,minimizing health risks,and providing safer and higher-quality peanut oil products for consumers.展开更多
This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largel...This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of “Garba” food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95;15.01 and 11.97 meqO2/kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%;61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 μg/kg) is higher than the value recorded in the cooking oil (19.99 μg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 μg/kg). Increased consumption of “Garba” may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.展开更多
基金support from National Natural Science Foundation of China(22401080)the Start-up Grant of Henan University of Technology(2023BS006)+1 种基金the Scientific and Technological Research Project of Henan Provincial Science and Technology Department(252102310394)The Youth Found of the Natural Science Foundation of Henan Province(242300420463).
文摘Peanut is a globally important leguminous crop and one of the most important oil crops.In response to the growing demand for high-quality peanut oil,advancements in processing technologies have led to significant improvements in oil quality.However,ensuring consistent quality remains a complex and ongoing challenge due to the multifaceted factors influencing peanut oil’s properties.This review synthesizes key scientific studies addressing these factors and explores the associated risks to oil quality and safety.Special attention is given to harmful contaminants such as aflatoxin B1(AFB1),3-chloro-1,2-propanediol esters(3-MCPDE),Benzo[a]pyrene(BaP),and trans-fatty acids(TFAs),which pose significant health risks and quality concerns.The review critically examines current detection methods for these contaminants and evaluates innovative removal strategies,such as biodegradation,physical refining,chemical treatments,and advanced adsorption techniques.Moreover,insights into the effects of raw material quality,processing conditions,and storage on oil quality were discussed.In conclusion,the review underscores the importance of adopting integrated approaches to control harmful substances while optimizing processing parameters to enhance peanut oil quality.These findings aim to guide researchers and industry practitioners in improving production practices,minimizing health risks,and providing safer and higher-quality peanut oil products for consumers.
文摘This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of “Garba” food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95;15.01 and 11.97 meqO2/kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%;61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 μg/kg) is higher than the value recorded in the cooking oil (19.99 μg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 μg/kg). Increased consumption of “Garba” may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.
