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Degradation of Benzo[α]pyrene in Roasted Oil Seeds by Corona Discharge Plasma Jet

산업식품공학 2019년 23권 3호 p.171 ~ 177
이태훈 ( Lee Tae-Hoon ) - Gachon University Department of Food Science and Biotechnology

 ( Puligundla Pradeep ) - Gachon University Department of Food Science and Biotechnology
 ( Mok Chul-Kyoon ) - Gachon University Department of Food Science and Biotechnology

Abstract


Benzo[α]pyrene (BaP), a carcinogenic polycyclic aromatic hydrocarbon, is ubiquitous in nature. It is generally found in heat-treated foods like roasted sesame seeds. BaP degradation has attracted attention due to the recalcitrant nature of BaP. In this study, corona discharge plasma jet (CDPJ) was used to degrade BaP on glass slides and in food materials. The plasma discharges were generated using air as working gas under atmospheric pressure conditions and at different currents (1.00, 1.25, and 1.50 A). Optimal BaP degradation was observed upon using CDPJ generated at 1.50 A current and at 15 mm sample-to-electrode distance (STED). Under these conditions, initial BaP concentration on slides was reduced maximally by 87.09% in 30 min. The degradation kinetics were well-fitted by Weibull tail model compared with others. In food commodities (roasted sesame and perilla seeds), the average levels of BaP degradation ranged between 32.96-45.90% following CDPJ treatment for 30 min.

키워드

benzo[α]pyrene; degradation; corona discharge plasma jet; kinetic modeling
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