Enhanced Detection of Benzo[a]pyrene in Olive Oil through Low Temperature Liquid-Liquid Extraction Coupled with Constant Energy Synchronous Fluorescence Spectroscopy
Willian Soares,
Ricardo Orlando,
Helvécio Menezes
Abstract:Refined processed olive oil can indeed become significantly contaminated with polycyclic aromatic hydrocarbons (PAHs). To assess exposure to these contaminants, benzo[a]pyrene (B[a]P) is utilized as a marker due to its known carcinogenicity in humans. The European Commission has established a maximum limit of 2 μg kg-1 for B[a]P in edible oils. However, the analysis of trace amounts of B[a]P in a complex matrix like olive oil poses a persistent challenge. In this study, we have developed a low-temperature liqu… Show more
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