Determination of polycyclic aromatic hydrocarbons in fumes from fried chicken legs.

The amount and variety of polycyclic aromatic hydrocarbons (PAHs) in fumes during frying of chicken legs in edible oils were determined using a modified smoke collection device and a GC-MS technique. Chicken legs were fried in soybean oil, canola oil, or sunflower oil at 163 degrees C for 1-4 h. Results showed that most smoke (99%) was collected in the condensation apparatus, whereas the rest (1%) was adsorbed onto adsorption wool. A large proportion of PAHs in the smoke were detected in adsorption wool, whereas a small portion was found in the condensation apparatus. Canola oil generated the largest content (500.9 g for a frying time of 4 h) of smoke, followed by soybean oil, and sunflower oil. A similar trend was observed for PAH formation in fumes, with the exception that soybean oil produced a higher level than canola oil.