| Title: |
Investigating Benzene and Derivatives in Edible Oils: Impact of Heating Duration Analysed through VOC Examination. |
| Authors: |
Pyare, Krishna; Rani, Ruby; Shubhankar, Basant; Tyagi, Suchitra; Kumari, Kavita; Kumari, Annapurna |
| Source: |
Ecology, Environment & Conservation (0971-765X); 2024 Supplement, Vol. 30, pS346-S350, 5p |
| Subject Terms: |
Volatile organic compounds; Benzene; Benzene derivatives; Mustard oils; Cottonseed oil; Rice oil; Palm oil; Heating |
| Abstract: |
The article investigates the concentration of volatile organic compounds (VOC), particularly benzene and derivatives, in edible oils and the effects of heating duration on the behavior of these compounds using high-performance liquid chromatography. The study measures the concentrations of benzene and substituted benzenes in fresh mustard, cottonseed, rice bran and palm oils upon heating. It explores VOC emissions during deep frying with edible oils and its potential health risks. |
| Database: |
Complementary Index |