Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends

Autor(es)

Tfouni, Silvia A. V. ^[1] ; Padovani, Gabriela R. ^[2] ; Reis, Raquel M. ^[3] ; Furlani, Regina P. Z. ^[1] ; Camargo, Monica C. R. ^[1]

Afiliação do(s) autor(es)

^[1] Inst Food Technol ITAL, Food Sci & Qual Ctr, BR-13070178 Campinas, SP - Brazil

^[2] Fac Jaguariuna FAJ, CNPq Brazil Scholarship, Jaguariuna, SP - Brazil

^[3] Univ Estadual Campinas, Inst Quim, CNPq Brazil Scholarship, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD CONTROL; v. 46, p. 539-543, DEC 2014.
• Citações Web of Science: 20

Resumo

The consumption of extra virgin olive oil has been growing in Brazil over the years. However, as it is an expensive product, many consumers tend to substitute extra virgin olive oil with a cheaper alternative, such as vegetable oil blends (mainly a mixture of olive and soybean oils). In the preset study, different brands of oil blends were evaluated for the occurrence of 13 polycyclic aromatic hydrocarbons. The method involved liquid liquid extraction with hexane and N,N-dimethylformamide, followed by cleanup by SPE with C18 cartridges. Analyses were carried out by HPLC with fluorescence detection. PAHs were detected in all samples analyzed and the mean sum ranged from 2.59 mu g/kg to 8530 mu g/kg. A high variability in PAHs levels between brands and between different batches of the same brand was observed. Approximately 50% of the samples were in disaccording with the maximum permitted levels for BaP and PAH4 established in the Brazilian and/or European regulations. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 11/10966-4 - Relação entre a presença de hidrocarbonetos policíclicos aromáticos e a adulteração de azeites de oliva comercializados no Brasil
• Beneficiário: Silvia Amelia Verdiani Tfouni
• Modalidade de apoio: Auxílio à Pesquisa - Regular