ArticleScientific reports2023
The effect of flavorings on PAHs level in the roasted sunflower seeds.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 9 citations in OpenAlex.
- A comprehensive review on the formation and mitigation of polycyclic aromatic hydrocarbons (PAH4) in edible oils: From oilseeds to oils.Current research in food science · 2025Review
- Review
- Employing a magnetic chitosan/molybdenum disulfide nanocomposite for efficiently removing polycyclic aromatic hydrocarbons from milk samples.Scientific reports · 2024Article
- Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt.Food chemistry: X · 2024Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds. PAHs was measured in the shell and kernel of sunflower with the flavors of lemon, golpar (hogweed), salt, ketchup and raw sunflower. Measuring the amount of PAHs was analyzed by Gas chromatography-mass spectrometry (GC-MS). PAHs with low molecular weight were detected. The total of PAHs of sunflower seeds were in the range of 0.4-3.2 mg kg
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