PAHs content in sunflower, soybean and virgin olive oils: Evaluation in commercial samples and during refining process

Teixeira, Vítor Hugo; Casal, Susana; Oliveira, M. Beatriz P.P.

doi:10.1016/j.foodchem.2006.11.007

Cited by 125 publications

(132 citation statements)

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“…The drying step, where combustion gases are in direct contact with the oil seeds, has been shown to be responsible for the introduction of most PAHs in the crude edible oil. 14,19,20 While refining reduces the levels of a number of lower molecular weight PAHs, no corresponding effect has been observed for the higher molecular weight compounds. Although the use of active carbon in the process is highly efficient to reduce the PAHs in oils, especially the heavy fraction (5 and more aromatic rings), this adsorbent has not yet been used by the oil refineries in Brazil, resulting in the presence of these compounds in commercial refined vegetable oils.…”

Section: Analysis Of Pahs In Soybean Oilsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…The deodorization step contributes to remove mainly light PAHs (up to four aromatic rings), while charcoal treatment is responsible to reduce the heavy ones (5 and more aromatic rings). 2,19,20 Nevertheless, in Brazil the use of charcoal as adsorbent by the oil refineries is not a common practice and, in addition, the Brazilian regulation for oils and fats does not establish a maximum level for any PAH.In this context it is necessary that rapid and reliable methods are available for monitoring the levels of these compounds in different matrices. The analytical procedures mostly used for PAHs involve several steps with an extensive clean-up and require large volumes of organic solvents.…”

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HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils

Camargo¹,

Antoniolli²,

Vicente³

2011

J. Braz. Chem. Soc.

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Um método usando cromatografia líquida de alta eficiência com detecção por fluorescência (HPLC-FLD) foi desenvolvido para a determinação simultânea de 13 hidrocarbonetos policíclicos aromáticos (HPAs) em óleos de soja. A preparação das amostras envolve etapas de extração líquido-líquido com dimetilformamida-água (9:1 v/v), seguida de extração e pré-concentração dos HPAs em fase sólida utilizando cartuchos C-18. O método apresentou bons níveis de recuperação para a maioria dos HPAs estudados com valores entre 71 e 115%. As curvas de calibração obtidas se mostraram lineares dentro das respectivas faixas de trabalho (R 2 > 0,999). Os limites de detecção (LOD) e quantificação (LOQ) variaram entre 0,02-0,76 µg kg -1 e 0,03-0,96 µg kg -1 , respectivamente. O método foi aplicado para avaliar a contaminação dos óleos de soja comerciais mais consumidos no mercado brasileiro. A presença de HPAs foi confirmada em todas as amostras analisadas com valores médios na faixa de 0,20 a 5,93 µg kg -1 .A method using high performance liquid chromatography with fluorescence detection (HPLC-FLD) was developed for the simultaneous determination of 13 polycyclic aromatic hydrocarbons (PAHs) in soybean oils. The sample preparation includes liquid-liquid extraction with dimethylformamide-water (9:1, v/v) followed by a clean-up and concentration step with C-18 SPE cartridges. The method showed good recoveries for most of the PAHs studied with values between 71 and 115%. The calibration curves were linear over the range tested (R 2 > 0.999). Detection and quantification limits varied between 0.02-0.76 µg kg -1 and 0.03-0.96 µg kg -1 , respectively. The analytical procedure was successfully applied to evaluate the contamination of most consumed brands of soybean oils commercially available in the Brazilian market. The presence of PAHs was confirmed in all samples analyzed with mean values ranging from 0.20 to 5.93 µg kg -1 .Keywords: polycyclic aromatic hydrocarbons (PAHs), soybean oils, HPLC-fluorescence, organic contaminants, food analysis IntroductionThe occurrence of polycyclic aromatic hydrocarbons (PAHs) in food has attracted so much attention in the last few years because it is directly related to food safety. PAHs represent an important class of chemical carcinogens formed during incomplete combustion of organic material. Food is a significant source of PAHs for which human are exposed and their presence originate predominately from environmental pollution, during food processing (drying and smoking) and cooking (grilling, roasting, frying etc Camargo et al. 1355 Vol. 22, No. 7, 2011 the exception of benzo [ghi]perylene, have also shown clear carcinogenic effects in various types of bioassays in experimental animals. 13 During the JECFA sixty fourth meeting in 2005, the IPCS assessments and SCF re-evaluation of 33 compounds pointed the conclusion that 13 PAHs were clearly carcinogenic and genotoxic (Figure 1). 1 Except for benzo [ghi]perylene and cyclopenta [cd]pyrene, the compounds were the same as those stated by SCF. 1,13 Stu...

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Section: Analysis Of Pahs In Soybean Oilsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils

Camargo¹,

Antoniolli²,

Vicente³

2011

J. Braz. Chem. Soc.

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“…In this to reduce the loss of analytes during sample preparation. This is particularly important for PAHs since, some of these compounds are extremely volatile and if, during an evaporation step, the extract is taken to complete dryness, naphthalene, acenaphthene, and fluorene can be totally lost [32]. Also, none of the previous works related with PAHs MAE tested it as solvent and ACN has a higher dielectric constant than acetone which is commonly used (e9 ACN = 35.9, e9 acetone = 20.7 at 258C [33]).…”

Section: Chromatographic Analysismentioning

confidence: 99%

Analysis of polycyclic aromatic hydrocarbons in atmospheric particulate samples by microwave‐assisted extraction and liquid chromatography

Castro

Slezáková

Oliva-Teles

et al. 2009

J of Separation Science

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A methodology based on microwave-assisted extraction (MAE) and LC with fluorescence detection (FLD) was investigated for the efficient determination of 15 polycyclic aromatic hydrocarbons (PAHs) regarded as priority pollutants by the US Environmental Protection Agency and dibenzo(a,l)pyrene in atmospheric particulate samples. PAHs were successfully extracted from real outdoor particulate matter (PM) samples with recoveries ranging from 81.4 l 8.8 to 112.0 l 1.1%, for all the compounds except for naphthalene (62.3 l 18.0%) and anthracene (67.3 l 5.7%), under the optimum MAE conditions (30.0 mL of ACN for 20 min at 1108C). No clean-up steps were necessary prior to LC analysis. LOQs ranging from 0.0054 ng/m 3 for benzo(a)anthracene to 0.089 ng/m 3 for naphthalene were reached. The validated MAE methodology was applied to the determination of PAHs from a set of real world PM samples collected in Oporto (north of Portugal). The sum of particulate-bound PAHs in outdoor PM ranged from 2.5 and 28 ng/m 3 .

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“…In opposition, the refining process of vegetable oils can lead to a decrease in PAH content in the final product (Cejpek et al, 1998;Teixeira et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons (PAH) in Olive Oils and Other Vegetable Oils; Potential for Carcinogenesis

Mafra¹,

Amaral²,

Oliveira³

2010

Olives and Olive Oil in Health and Disease Prevention

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PAHs content in sunflower, soybean and virgin olive oils: Evaluation in commercial samples and during refining process

Cited by 125 publications

References 19 publications

HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils

HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils

Analysis of polycyclic aromatic hydrocarbons in atmospheric particulate samples by microwave‐assisted extraction and liquid chromatography

Polycyclic Aromatic Hydrocarbons (PAH) in Olive Oils and Other Vegetable Oils; Potential for Carcinogenesis

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