Reduction of the polycyclic aromatic hydrocarbon levels in dried red peppers (Capsicum annuum L.) using heat pump-assisted drying
- Authors
- Hwang, Moon-Jung; Kang, Se-Jin; Kim, Hoe-Sung; Lee, Kwang-Won
- Issue Date
- 1-Nov-2019
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Red pepper; Moisture content; Polycyclic aromatic hydrocarbons; Benzo[a]pyrene; Drying conditions; Mitigation
- Citation
- FOOD CHEMISTRY, v.297
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD CHEMISTRY
- Volume
- 297
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/61951
- DOI
- 10.1016/j.foodchem.2019.124977
- ISSN
- 0308-8146
- 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 mu g/kg and from 2.22 to 8.35 mu g/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.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholar.korea.ac.kr/handle/2021.sw.korea/61951)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.