Adulteration and Presence of Polycyclic Aromatic Hydrocarbons in Extra Virgin Olive Oil Sold on the Brazilian Market

2017 ◽  
Vol 94 (11) ◽  
pp. 1351-1359 ◽  
Author(s):  
Silvia Amelia Verdiani Tfouni ◽  
Raquel Magalhães Reis ◽  
Natani de Paula Lima Amaro ◽  
Camila Regina Pascoal ◽  
Mônica Cristiane Rojo de Camargo ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Olive Oil ◽  
Aromatic Hydrocarbons ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polycyclic Aromatic

Load of Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils: Importance of Alkylated Derivatives

2004 ◽  
Vol 67 (9) ◽  
pp. 1904-1913 ◽  
Author(s):  
MARÍA D. GUILLÉN ◽  
PATRICIA SOPELANA
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Olive Oil ◽  
Aromatic Hydrocarbons ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Seed Oils ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Wide Range ◽  
Polycyclic Aromatic

The presence of polycyclic aromatic hydrocarbons (PAHs) has been studied in different samples of olive oil, extra virgin olive oil, and refined seed oils. A high number of PAHs have been found, with a wide range of molecular weights and in concentrations that are high or even very high compared with the data obtained by other authors, especially in the seed oils. Among the PAHs identified, more than half are alkylated compounds, which account for the major part of the total PAH concentration in some of the samples. The total PAH concentrations in olive oils and extra virgin olive oils are similar, but the former present a higher proportion of heavy PAHs than the latter. The seed oils, in general, have much higher concentrations than the different types of olive oil and their PAH profiles are different. One of the olive oil samples exhibited a PAH distribution similar to that observed in olive pomace oil, suggesting possible adulteration. These data reveal that, in some cases, PAH profile provides useful information in relation to the possible origin of the contamination. We also observed large differences in PAH distribution between oils with the same label but from different batches. PAHs with varying degrees of carcinogenicity have been identified in all the samples, including benzo[a]pyrene, although this PAH was identified neither in the extra virgin olive oils nor in two of the seed oil samples.

scholarly journals GC–MS analysis of polycyclic aromatic hydrocarbons in bottled olive oil marketed in Lebanon

2020 ◽  
Vol 36 (3) ◽  
pp. 211-220
Author(s):  
Jomana Elaridi ◽  
Maysa Fakhro ◽  
Osama Yamani ◽  
Hani Dimassi ◽  
Hiba Othman ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Olive Oil ◽  
Aromatic Hydrocarbons ◽  
Ms Analysis ◽  
Polycyclic Aromatic

scholarly journals A Review on the Occurrence and Analytical Determination of PAHs in Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 324
Author(s):  
Valentina Bertoz ◽  
Giorgia Purcaro ◽  
Chiara Conchione ◽  
Sabrina Moret
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Mitigation Strategies ◽  
Health Concern ◽  
Analytical Determination ◽  
Polycyclic Aromatic ◽  
Production Practices

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental and processing contaminants, which may contaminate vegetable oils due to atmospheric fall-out or bad production practices. Due to their carcinogenic and toxic effects, surveillance schemes and mitigation strategies are needed to monitor human exposure to PAHs. In particular, due to the lipophilic nature of these substances, edible oils may present unsafe levels of these compounds. Among these, olive oil, and in particular extra virgin olive oil, is a high-value commodity, also known for its health benefits. Therefore, the occurrence of contaminants in this product is not only of health concern but also causes economic and image damage. In this review, an overview of the occurrence of PAHs in all categories of olive oil is provided, as well as a description of the official methods available and the analytical developments in the last 10 years.

Determination of polycyclic aromatic hydrocarbons in olive oil by a completely automated headspace technique coupled to gas chromatography-mass spectrometry

2006 ◽  
Vol 41 (6) ◽  
pp. 822-829 ◽  
Author(s):  
Francisco J. Arrebola ◽  
A. Garrido Frenich ◽  
Manuel J. González Rodríguez ◽  
Patricia Plaza Bolaños ◽  
José L. Martínez Vidal
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Olive Oil ◽  
Aromatic Hydrocarbons ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Polycyclic Aromatic
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