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. 2023 Oct 16;13(1):17508.
doi: 10.1038/s41598-023-44994-8.

The effect of flavorings on PAHs level in the roasted sunflower seeds

Parisa Shavali-Gilani  1 , Najmeh Yazdanfar  2 , Gholamreza Jahed-Khaniki  1 , Ebrahim Molaee-Aghaee  1 , Parisa Sadighara  3
Affiliations

The effect of flavorings on PAHs level in the roasted sunflower seeds

Parisa Shavali-Gilani et al. Sci Rep. .

Abstract

The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds. PAHs was measured in the shell and kernel of sunflower with the flavors of lemon, golpar (hogweed), salt, ketchup and raw sunflower. Measuring the amount of PAHs was analyzed by Gas chromatography-mass spectrometry (GC-MS). PAHs with low molecular weight were detected. The total of PAHs of sunflower seeds were in the range of 0.4-3.2 mg kg-1. The lowest amount was related to the hogweed kernel, and the highest amount was related to the lemon. High molecular weight PAHs were not detected because the temperature did not rise above 100 °C during roasting. Some flavors, such as hogweed can reduce the amount of PAHs because of their antioxidant properties. On the contrary, the PAHs level with lemon juice was higher than other flavors.

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Conflict of interest statement

The authors declare no competing interests.

Figures

Figure 1
Figure 1
Chromatogram of standard mixture of 10 mg kg−1 polycyclic aromatic hydrocarbons (PAHs).
See this image and copyright information in PMC

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