Abstract The effects of three natural antioxidants (rosemary extract, tea polyphenol, and antioxidant of bamboo) on the levels of 16 polycyclic aromatic hydrocarbons (PAHs) and five oxygenated PAHs (OPAHs) in typical Chinese fried food youtiao were investigated, with synthesized antioxidant tert-butylhydroquinone (TBHQ) added to the frying oil for comparison. Soybean and palm oils were chosen as frying oils. The antioxidants were added to the frying oil in concentrations of 60, 120, and 180 mg/kg, and PAH and OPAH analysis was performed using GC-MS. Furthermore, the acid value, peroxide value, and polar components were detected to evaluate the antioxidant effect. Compared to samples without added antioxidants, the addition of TBHQ, rosemary extract, tea polyphenol, and antioxidants of bamboo reduced the total PAH and total OPAH concentrations by up to 30.30%, 23.47%, 11.38%, and 28.85%, respectively, for youtiao fried in soybean oil, and by up to 38.94%, 27.56%, 9.45%, and 39.26%, respectively, for youtiao fried in palm oil. The best inhibition was achieved by antioxidant of bamboo, which also showed good performance in slowing youtiao quality degradation. These results could inform good frying practice to improve the quality of fried food with low PAH and OPAH levels, and aid understanding of the new potential benefits of natural antioxidant extracts.

中文翻译：

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天然抗氧化剂对炸面包油条母体和含氧多环芳烃的抑制作用

摘要 研究了三种天然抗氧化剂（迷迭香提取物、茶多酚和竹子抗氧化剂）对典型中式油炸食品油条中 16 种多环芳烃 (PAHs) 和 5 种含氧 PAHs (OPAHs) 含量的影响，合成抗氧化剂叔- 丁基氢醌 (TBHQ) 添加到煎炸油中进行比较。大豆油和棕榈油被选为煎炸油。将抗氧化剂以 60、120 和 180 mg/kg 的浓度添加到煎炸油中，并使用 GC-MS 进行 PAH 和 OPAH 分析。此外，检测酸值、过氧化值和极性成分以评价抗氧化效果。与未添加抗氧化剂的样品相比，添加TBHQ、迷迭香提取物、茶多酚、竹子的抗氧化剂和抗氧化剂使豆油炸油条的总 PAH 和总 OPAH 浓度分别降低了 30.30%、23.47%、11.38% 和 28.85%，降低了 38.94%、27.56%、9.45%，和 39.26%，分别为棕榈油油炸油条。竹材抗氧化剂的抑制效果最好，在减缓油条质量下降方面也表现出良好的性能。这些结果可以告知良好的油炸实践，以提高低 PAH 和 OPAH 水平的油炸食品的质量，并有助于了解天然抗氧化剂提取物的新潜在益处。这在减缓油条质量下降方面也表现出良好的表现。这些结果可以告知良好的油炸实践，以提高低 PAH 和 OPAH 水平的油炸食品的质量，并有助于了解天然抗氧化剂提取物的新潜在益处。这在减缓油条质量下降方面也表现出良好的表现。这些结果可以告知良好的油炸实践，以提高低 PAH 和 OPAH 水平的油炸食品的质量，并有助于了解天然抗氧化剂提取物的新潜在益处。