Estimation of priority PAHs during potato frying and associated health risks

Frying and cooking are important sources of indoor air pollution which contribute significantly to the release of polycyclic aromatic hydrocarbons (PAHs) in the environment. This experimental study investigated 16 US EPA listed priority PAHs released from potato frying using two oils. In order to quantify the potential health threats due to inhalation exposure from the PAHs, Hazard quotients (HQ) and lifetime cancer risk (LTCR) were also calculated for the exposed groups. Levels of the PAHs ranged from 0.032 to 2.464 (mean 0.642) and 0.032 to 1.1 (mean 0.371) μg/m 3 , during sunflower and frying oil use, respectively. Total PAHs were in the range of 3.377–14.126 (8.345) and 2.807–8.145 (5.387) μg/m 3 , respectively during sunflower and frying oil use. Overall, sunflower oil generated higher levels of PAHs. Levels of LMW, MMW, HMW and carcinogenic PAHs increased with temperature increase. BaPeq levels ranged from 0.00003 to 2.464 (0.503) and 0.00003 to 1.10 (0.301) μg/m 3 . Some of the samples had HQ > 1, showing non-cancer risk. When frying potato with sunflower oil, the LTCRs associated with PAHs ranged from 5.8E−05 to 4.5E−04 (mean 2.3E−04), 1.2E−05 to 9.2E−05 (mean 4.7E−05) and 3.2E−06 to 2.5E−05 (mean 1.3E−05) for cooks, adults and children, respectively. For potato frying using frying oil, the LTCRs were estimated to be varied from 1.8E−05 to 3.2E−04 (mean 1.4E−04), 3.8E−06 to 6.6E−05 (mean 2.9E−05) and 1.02E−06 to 1.79E−05 (mean 8.02E−06) for cooks, adults and children, respectively. Overall, cooks could develop cancer over a lifetime due to inhalation of PAHs. Therefore, the formation of PAHs during potato frying could be reduced by choosing appropriate cooking methods.