TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying

- Addition of TBHQ to the frying oil reduced PAH and OPAH levels in fried peanuts.
- PAH and OPAH levels were lower in fried peanuts that had skins (unpeeled).
- High concentrations of 9FO and ATQ were detected in fried peanuts.
- BaAQ levels in fried peanuts were significantly correlated with those of BaA.

The effects of tert-butylhydroquinone (TBHQ) and peanut skins on the concentrations of polycyclic aromatic hydrocarbons (PAHs) and oxygenated PAHs (OPAHs) in fried peanuts were investigated. Sixteen PAHs and five OPAHs were quantified using gas chromatography-mass spectrometry (GC-MS). Addition of TBHQ to the frying oil reduced the total PAH and total OPAH concentrations by up to 71.75% and 74.80%, respectively. After frying, average PAH and OPAH levels were respectively 22.63% and 79.22% lower in peanuts with skins versus those without skins. The concentration of benzo[a]anthracene (BaA) was significantly correlated with that of benzo[a]anthracene-7,12-dine (BaAQ) in the fried peanuts. These results may be helpful for production of good quality fried peanuts with a low PAH content, as well as providing guidance for reducing PAHs in other fried foods.