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Food Chem. 2019 Jul 15;286:624-628. doi: 10.1016/j.foodchem.2019.01.210. Epub 2019 Feb 10.

Degradation of benzo[a]pyrene on glass slides and in food samples by low-pressure cold plasma.

Author information

1
Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
2
Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea. Electronic address: mokck@gachon.ac.kr.

Abstract

Benzo[a]pyrene (BaP), a carcinogenic polycyclic aromatic hydrocarbon, is ubiquitous in nature, including smoked and grilled meats. BaP degradation has attracted attention due to its recalcitrant chemical nature. In this study, low-pressure cold plasma (LPCP) was used to degrade BaP on glass slides and in food materials. LPCP discharges were generated using different working gases (air, N2, O2), at chamber pressures (0.1-5.0 Torr), and with plasma powers (72-168 W). Optimal BaP degradation was observed upon treatment using LPCP generated with air as working gas (LPAP) at 1.0 Torr pressure and at 168 W power. Under this condition, initial BaP concentration on slides was reduced maximally by 82.7% in 30 min. The degradation kinetics of BaP were well fitted by a Weibull tail model compared with others. In food materials (roasted sesame and perilla seeds), the average levels of BaP degradation ranged between 40 and 46% following LPAP treatment for 30 min.

KEYWORDS:

Benzo[a]pyrene; Degradation; Kinetic modeling; Low-pressure plasma

PMID:
30827655
DOI:
10.1016/j.foodchem.2019.01.210
[Indexed for MEDLINE]

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