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

Detalhes bibliográficos
Autor(a) principal: Camargo, Mônica C. Rojo
Data de Publicação: 2012
Outros Autores: Antoniolli, Paula Ramos, Vicente, Eduardo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/546
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 lg/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.
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spelling Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processingPolycyclic aromatic hydrocarbonsPAHsSoybean oilOrganic contaminantsA 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 lg/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.FAPESPElsevierCamargo, Mônica C. RojoAntoniolli, Paula RamosVicente, Eduardo2022-12-06T20:14:03Z2022-12-06T20:14:03Z2012info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Chemistry, Oxford, v. 135, n. 3, p. 937-942, 2012.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/546reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-12-06T20:14:04Zoai:http://repositorio.ital.sp.gov.br:123456789/546Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-12-06T20:14:04Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
title Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
spellingShingle Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
Camargo, Mônica C. Rojo
Polycyclic aromatic hydrocarbons
PAHs
Soybean oil
Organic contaminants
title_short Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
title_full Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
title_fullStr Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
title_full_unstemmed Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
title_sort Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
author Camargo, Mônica C. Rojo
author_facet Camargo, Mônica C. Rojo
Antoniolli, Paula Ramos
Vicente, Eduardo
author_role author
author2 Antoniolli, Paula Ramos
Vicente, Eduardo
author2_role author
author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Camargo, Mônica C. Rojo
Antoniolli, Paula Ramos
Vicente, Eduardo
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Polycyclic aromatic hydrocarbons
PAHs
Soybean oil
Organic contaminants
topic Polycyclic aromatic hydrocarbons
PAHs
Soybean oil
Organic contaminants
description 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 lg/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.
publishDate 2012
dc.date.none.fl_str_mv




2012
2022-12-06T20:14:03Z
2022-12-06T20:14:03Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Food Chemistry, Oxford, v. 135, n. 3, p. 937-942, 2012.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/546
identifier_str_mv
Food Chemistry, Oxford, v. 135, n. 3, p. 937-942, 2012.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/546
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
language_invalid_str_mv
language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
dc.format.none.fl_str_mv

application/pdf
dc.publisher.none.fl_str_mv

Elsevier
publisher.none.fl_str_mv

Elsevier
dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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