The effect of frying process on the emission of the volatile organic compounds and monocyclic aromatic group (BTEX)

The cooking act is one of the primary sources of indoor air pollution. Frying is one of the oldest food processing methods that has received much attention in studies due to various pollutants. Oxidation of oil via the raising of temperature leads to the formation of alkadienals, known as precursors of monoaromatics hydrocarbons, such as benzene and toluene ethylbenzene, and xylene isomers (BTEX). The compounds have carcinogenic effects on human health and cause environmental effects by forming secondary organic aerosols (SOA) and ozone. Within this regard, many studies assessed the emission of the chemicals at the indoor area, stacks of commercial kitchens, and emission points, while they considered the effects of various factors like oil temperature, oil type, and additions on the formation of BTEX and another VOCs. Temperature as an accelerator factor has a direct relationship, while time has not shown specific emissions. The oils depend on their compositions, have different oxidative stability. Indeed, the oils with higher unsaturated contents are more susceptible to oxidation. Among unsaturated fatty acids, polyunsaturated than monounsaturated types have a higher oxidation rate. However, foods/additives can vary frying content compositions and influence emissions. In this paper, we attempt to review the measurement procedures, influential factors on formation and methods to assess the environmental and health impacts of BTEX.