ArticleFood science and biotechnology2024
Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment.
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality.Food science & nutrition · 2026Article
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades.Food science and biotechnology · 2025Article
- Optimization of the Frying Process for Maximizing Crispiness of Scallop (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The levels of acrylamide (AA), four polycyclic aromatic hydrocarbons (PAH4), and heterocyclic aromatic amines (HAAs) in 184 air-fried agricultural, fishery, and animal products were measured using GC-MS and UPLC-MS/MS. Among the tested samples, sea algae exhibited the highest levels of PAH4 and eight specific HAAs (HAA8), while root and tuber crops had the greatest amount of AA. Agricultural and fisheries products had higher levels of all three contaminants, while livestock products had an inverse correlation between PAH4 and HAA8. The margin of exposure in the Korean population is considered "unlikely a concern" for all samples for PAH4 and HAA8, however, that for AA in cereal, vegetable, and root and tuber crops is deemed "may be a concern", with a value < 10,000 in all age groups. These findings suggest a need to evaluate dietary AA exposure in certain food categories and further research to minimize AA formation during air frying. Graphic abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01639-4.
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Registered trials
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