Journal of Food Processing & Technology

Abstract

Effects of Limonene on the PAHs Mutagenicity Risk in Roasted Fish Skin

Yu-Wei Chen, Ping-Hsiu Huang, Yung-Hsiang Tsai, Chii-Ming Jiang and Chih-Yao Hou

Traditional edible barbecue products use with lemon juice not only makes the barbecue more delicious but also reduces the risk of PAHs in the barbecue products. One of the major economics crops in Taiwan, the waste from citrus fruits was very tremendous mass. However, the peelings of citrus fruits are rich in essential oil, especially, the limonene is the major. Whether the anti-carcinogenesis activities of terpene, such as limonene, in citrus fruits essential oil extraction. This study to demonstrate the PAHs content in fish skin increased markedly after being roasted at 210°C for 20 minutes and greater Mutagenicity Risk of roasted fish skin was observed by Ame's test. The reduction of Mutagenicity Risk of roasted fish skin, which the anti-mutagenic abilities of substances in descending order were limonene>cold pressure oil>lemon>grapefruit. The anti-mutagenicity rate and ability of the three extracts were limonene: 18%-23%; cold-pressed lemon oil: 18%-22%; and steam distilled lemon essential oil: 8%-16%. The obvious anti- mutagenicity effects against the PAHs mutagenicity of roasted fish skins can be found in citrus fruits essential oil extraction.