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

Autor(es)

Verdiani Tfouni, Silvia Amelia ^[1] ; Reis, Raquel Magalhes ^[1] ; Lima Amaro, Natani de Paula ^[1] ; Pascoal, Camila Regina ^[1] ; Rojo de Camargo, Monica Cristiane ^[1] ; Baggio, Sueli Regina ^[1] ; Rauen-Miguel, Ana Maria ^[1] ; Zanes Furlani, Regina Prado ^[1]

Afiliação do(s) autor(es)

^[1] Inst Tecnol Alimentos ITAL, Ctr Ciencia & Qualidade Alimentos, Ave Brasil, 2880, BR-13070178 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY; v. 94, n. 11, p. 1351-1359, NOV 2017.
• Citações Web of Science: 4

Resumo

Seventy samples sold in the Brazilian market as extra virgin olive oil (EVOO) were evaluated for the presence of the 13 polycyclic aromatic hydrocarbons (PAH) classified as carcinogenic and genotoxic by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), to verify if the products were adulterated and to evaluate if there is a correlation between PAH presence and adulteration. PAH were detected in 93% of the samples, with summed levels varying from not detected to 41.10 mu g/kg. Five samples showed BaP concentration above acceptable levels set by European legislation and by Brazilian regulation (2.0 mu g/kg) and 7 presented PAH4 levels above the limit set by European legislation (10.0 A mu g/kg). The levels of fatty acid composition, sterols content, stigmastadiene and specific extinction did not comply with both Brazilian and International Olive Council (IOC) standards in 18, 31, 30 and 21% of the samples, respectively. The tolerance levels for these analyses in the Brazilian standards are 55.0-83.0 g/100 g (oleic acid), 3.5-21.0 g/100 g (linoleic acid), <= 0.05 g/100 g (trans-oleic acid), <= 0.05 g/100 g (trans-linoleic + trans-linolenic acid), <= 0.15 mg/kg (stigmastadiene), <= 2.50 (K232), <= 0.22 (K270), <= 0.01 (Delta K), 1000-1600 mg/kg (Sigma sterols). Results indicate that 19 samples were adulterated. According to principal component analysis, samples were distinguished as: (1) EVOO with addition of vegetable oil from another source, (2) EVOO with addition of refined oil and (3) samples possibly not adulterated. The variable Sigma PAH was related mainly to samples of EVOO with addition of vegetable oil from another source. (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