한빛사 논문
Abstract
Moon-Jung Hwang1,2, Se-Jin Kang3, Hoe-Sung Kim, Kwang-Won Lee*
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
*Corresponding author at: Kwang-Won Lee
1 First author: Moon-Jung Hwang.
2 Present address: Ottogi Corporation, Research center, Anyang-si 14060, Republic of Korea.
3 Present address: Ministry of Food and Drug Safety, National Institute of Food and Drug Safety Evaluation, Cheongju, Chungchengbuk-do 28159, Republic of Korea.
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are primarily produced during the incomplete combustion of organic matter. PAHs are suspected endocrine disruptors and possible carcinogenic materials. The major sources of human exposure to PAHs are inhaled fumes and food. The aim of this study was to provide an alternative drying method to mitigate PAH formation in dried red peppers. We prepared dried red pepper samples using air-drying and heat pump-assisted drying methods, and measured the concentrations of four PAHs (PAH4), benzo[a] anthracene (B[a]A), chrysene (CHR), benzo[b]fluoranthene (B[b]F), and benzo[a]pyrene (B[a]P), in the resulting pepper samples. The PAH concentrations ranged from 3.61 to 18.0 µg/kg and from 2.22 to 8.35 µg/kg in the air-dried and heat pump-dried pepper samples, respectively. Overall, the results have shown that dried peppers contain PAH4, that the drying conditions for these contaminants should be optimized for mitigating the PAH formation in dried red peppers.
Keywords : Red pepper; Moisture content; Polycyclic aromatic hydrocarbons; Benzo[a]pyrene; Drying conditions; Mitigation
논문정보
관련 링크
연구자 키워드
연구자 ID
관련분야 연구자보기
소속기관 논문보기
관련분야 논문보기
해당논문 저자보기