Determination of the polycyclic aromatic hydrocarbon therapy levels using a different oils used by GC-MS / MS

Potatoes are one of the most popular foods in the world with high nutritional value. French fries, which are consumed as fast food, are consumed by the young population. Deep frying process causes some chemical impurities in potato as well as loss of nutritional value. In particular, the presence of polycyclic aromatic hydrocarbons (PAH), which has a carcinogenic and mutagenic effect, has become important. Because of the negative effects of PAHs on human health, the amount of PAH taken with diet becomes important. In this study, frying process was carried out for 1, 3 and 5 minutes at 130, 150 and 170 °C, which are household usage parameters in canola oil, corn oil, sunflower oil, olive oil and commercial frying oils. Four different types of PAH4 ( benzo(a)anthracene, krysene, benzo(b)fluoranthene and benzo(a)pyrene ) in fried potatoes were analyzed by Quechers method. According to the results of the analysis, PAH formation was not observed in potato samples cooked at different temperatures and times in all oil varieties. Key Words: PAH, French fries, GC-MS / MS, edible oils