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Effects of Frying and Microwave Heating on Decomposition of Benzoyl Peroxide in Flour

¹School of Pharmacy, Xi'an Medical University, Xi'an 710021, China. ²Corresponding author. E-mail: doris8976@163.com ³Xi'an Research Institute of High Technology, Xi'an 710025, China.

Effects of frying and microwave heating on the decomposition of benzoyl peroxides (BPO) in flour were studied. First, BPO and its main decomposition product, benzoic acid (BA), were extracted from different flour products by ultrasonication in ethanol. Next, three samples of commercial flour, two fried foods, and two microwave foods were analyzed by high performance liquid chromatography (HPLC) and mass spectrum (MS). Results revealed that the BPO content decreased after frying and microwave heating treatments. Furthermore, the existence of biphenyl in fried food was successfully verified by HPLC-MS. Biphenyl that decomposed from BPO may be one source of toxicity in fried foods. In contrast to fried food, new components made through the special heating module were not found in microwave food.