Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends
Autor(a) principal: | |
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Data de Publicação: | 2014 |
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/123456789/388 |
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 liquideliquid 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 mg/kg to 85.30 mg/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. © 2014 Elsevier Ltd. All rights reserved. |
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Incidence of polycyclic aromatic hydrocarbons in vegetable oil blendsPolycyclic aromatic hydrocarbonsVegetable oilOil blendOlive oilThe 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 liquideliquid 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 mg/kg to 85.30 mg/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. © 2014 Elsevier Ltd. All rights reserved.ElsevierTfouni, Silvia A.V.; et al.2022-08-09T19:18:33Z2022-08-09T19:18:33Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Control, v. 46, p.539-543, dez. 2104.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/388reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-08-09T19:18:34Zoai:http://repositorio.ital.sp.gov.br:123456789/388Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-08-09T19:18:34Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends |
title |
Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends |
spellingShingle |
Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends Tfouni, Silvia A.V.; et al. Polycyclic aromatic hydrocarbons Vegetable oil Oil blend Olive oil |
title_short |
Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends |
title_full |
Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends |
title_fullStr |
Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends |
title_full_unstemmed |
Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends |
title_sort |
Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends |
author |
Tfouni, Silvia A.V.; et al. |
author_facet |
Tfouni, Silvia A.V.; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Tfouni, Silvia A.V.; et al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Polycyclic aromatic hydrocarbons Vegetable oil Oil blend Olive oil |
topic |
Polycyclic aromatic hydrocarbons Vegetable oil Oil blend Olive oil |
description |
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 liquideliquid 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 mg/kg to 85.30 mg/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. © 2014 Elsevier Ltd. All rights reserved. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2022-08-09T19:18:33Z 2022-08-09T19:18:33Z |
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 Control, v. 46, p.539-543, dez. 2104. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/388 |
identifier_str_mv |
Food Control, v. 46, p.539-543, dez. 2104. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/388 |
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 |
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dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
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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