Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing

Autor(es)

Rojo Camargo, Monica C. ^[1] ; Antoniolli, Paula Ramos ^[1] ; Vicente, Eduardo ^[1]

Afiliação do(s) autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 135, n. 3, p. 937-942, DEC 1 2012.
• Citações Web of Science: 31

Resumo

A study was conducted in order to determine the levels of 13 polycyclic aromatic hydrocarbons (PAHs) in crude soybean oils produced in Brazil and to evaluate the influence of the refining process in their reduction. Analysis of intermediary products (neutralized, bleached and deodorized oils) showed that all compounds were reduced through refining (up to 88%). Neutralization and deodorization steps contributed effectively to the PAHs decrease. The mean total PAHs content in crude and deodorized oil samples ranged, respectively, from 10 to 316 and 3 to 69 mu g/kg. Since vegetable oils have been shown to be the major sources of PAHs in the diet, a monitoring program should be developed by the refining industries and the use of activated carbon during oil processing is highly recommended. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 05/59974-8 - Contaminação de alimentos por hidrocarbonetos policíclicos aromáticos (HPAs)
• Beneficiário: Mônica Cristiane Rojo de Camargo
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores