The effect of various flavorings on PAHs level in the shell and kernel of roasted sunflower seeds

Abstract

Abstract Background: Amount of PAHs can be reduced by various methods, such as food additives. The effects of different flavors were investigated on the formation of carcinogenic and non-carcinogenic poly aromatic hydrocarbons (PAHs) in the shell and kernel of roasted sunflower seeds. Methods: Samples were prepared in the shell and kernel of 10 types of sunflowers with flavors of lemon, golpar (hogweed), salt, ketchup and raw samples was performed with conventional solvent extraction by Soxhlet. Measuring and determining the amount of PAHs was analyzed by GC/MS. Results: The PAHs of sunflower seeds were in the range of 0.4_3.2 ppm. The lowest amount was related to hogweed kernel and the highest amount was related to lemon shell. Conclusion: Roasting process could result in contamination of sunflower seeds, especially the shell of seeds. Also, various flavors such as hogweed due to their antioxidant properties can affect the amount of PAHs. In addition, the excessive reduction of pH due to the oxidation of fats does not have a decreasing effect on the amount of PAHs. As a result, this amount was observed in lemon juice more than other flavors in shell.