Aerosol Science and Technology,
Journal Year:
2024,
Volume and Issue:
unknown, P. 1 - 15
Published: Sept. 3, 2024
Cooking
has
been
recognized
as
one
of
the
most
important
sources
indoor
air
pollutants.
Several
studies
evaluated
black
carbon
emissions
from
cooking
fumes.
Black
(BC)
could
affect
human
health
a
carbonaceous
part
particles.
This
study
develops
statistical
model
to
estimate
emission
fluxes
heating
17
different
oils
(avocado,
canola,
coconut,
corn,
olive,
peanut,
vegetable
(soybean),
grapeseed,
hazelnut,
macadamia,
almond,
sunflower,
safflower,
flax,
walnut,
pumpkin
seed,
and
sesame).
The
were
heated
in
beaker
for
20
min
at
195–200
°C.
Macadamia
oil
showed
highest
BC
rate
11.08
(SD
=
4.94)
µg/min,
while
peanut
resulted
lowest
0.68
0.63)
µg/min.
Oils
including
macadamia
(11.08
[SD
4.94]
µg/min),
coconut
(9.85
2.20]
flax
(7.93
2.46]
(5.65
2.22]
grapeseed
(5.43
7.85]
hazelnut
(4.65
2.48]
µg/min)
sesame
(4.33
2.53]
among
high
BC-emitting
(>4
195
°C,
avocado
(3.74
3.20]
olive
(3.73
1.59]
corn
(2.71
2.09]
almond
(2.44
1.55]
walnut
(1.76
0.56]
canola
(1.58
0.90]
(1.30
1.10]
safflower
(0.92
sunflower
(0.88
0.44]
(0.68
0.63]
low
(<4
µg/min).
We
present
correlations
between
flux
these
two
factors,
temperature
smoke
temperature.
Despite
some
exceptions,
that
temperatures
above
point
is
an
insignificant
factor
emissions.
European Journal of Lipid Science and Technology,
Journal Year:
2024,
Volume and Issue:
126(7)
Published: June 7, 2024
Abstract
Corn
oil
is
a
major
agricultural
commodity,
and
it
staple
in
kitchens
worldwide.
This
comprehensive
review
aims
to
provide
holistic
understanding
of
corn
processing,
composition,
nutritional
benefits,
properties,
market
dynamics.
The
processing
poses
challenges
achieving
optimal
extraction
efficiency
while
addressing
environmental
concerns.
Currently,
hexane‐extracted
dominates
the
market,
with
cold‐pressed
being
niche
product.
Ongoing
efforts
within
industry
focus
on
exploring
alternative,
environmentally
friendly
methods
such
as
critical
CO
2
enzymatic‐assisted
extraction.
recognized
for
its
rich
composition
monounsaturated
polyunsaturated
fats,
tocopherol
content,
potential
antioxidant
benefits.
However,
high
omega‐6
fatty
acid
contributing
stability,
has
raised
discussions
about
impact
inflammatory
responses
when
consumed
excessively.
Due
smoke
point,
suitable
high‐temperature
cooking
without
compromising
neutral
taste.
Yet,
oxidation
stability
lower
compared
other
commercial
oils.
Relying
oleic‐rich
varieties
or
incorporating
antioxidants
could
help
enhance
mitigate
oxidative
In
future,
advancements
technologies
promise
elevate
profile
oil,
aligning
evolving
preferences
health‐conscious
consumers
sustainability
Practical
Applications
.
provides
crucial
insights
into
profile,
dynamics
benefiting
researchers
professionals.
By
methods,
can
develop
more
sustainable
efficient
processes.
detailed
analysis
oil's
functionality
practical
solutions
improving
product
shelf‐life
quality.
supports
optimization
production
utilization
aids
positioning
competitive
versatile
option
global
vegetable
market.
IntechOpen eBooks,
Journal Year:
2025,
Volume and Issue:
unknown
Published: Jan. 8, 2025
This
chapter
endeavours
to
elucidate
the
striking
similarities
between
emissions
originating
from
cooking
oils
and
smoke
produced
by
cigarettes,
both
teeming
with
a
cocktail
of
carcinogenic
compounds
such
as
polycyclic
aromatic
hydrocarbons,
amines,
nitro-polycyclic
hydrocarbons.
analysis
posits
profound
potential
for
noteworthy
chromosomal
modifications
akin
those
observed
in
response
exposure
cigarette
smoke.
Moreover,
an
augmented
prevalence
genetic
disorders,
encompassing
spontaneous
abortion,
is
envisaged.
The
principal
thrust
this
paper
lies
elaborating
upon
inherent
cancer-inducing
attributes
these
carcinogens
present
oil
fumes
Furthermore,
it
delves
into
demographic
cohorts
exhibiting
heightened
susceptibility
cytogenetic
alterations.
