Polycyclic aromatic hydrocarbons in vegetable oils from canned foods

Moret, S.; Purcaro, Giorgia; Conte, L. S.

doi:10.1002/ejlt.200501060

Request a copy

Article (Scientific journals)

Polycyclic aromatic hydrocarbons in vegetable oils from canned foods

Moret, S.; Purcaro, Giorgia; Conte, L. S.

2005 • In European Journal of Lipid Science and Technology, 107 (7-8), p. 488-496

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/229649

DOI
10.1002/ejlt.200501060

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

01-Eur J Lipid Sci Technol 2005 107 488–496.pdf

Publisher postprint (107.06 kB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

Canned food; HPLC; Polycyclic aromatic hydrocarbons (PAH); Vegetable oil; Basidiomycota; Scombridae gen. sp.

Abstract :

[en] A rapid method previously set up for polycyclic aromatic hydrocarbons (PAH) determination in vegetable oils was used to carry out a survey on 62 samples of vegetable oils from canned vegetables and fish and oil-based sauces. Of the oil samples from vegetable products, 15% exceeded the 2-ppb level for benzo(a)pyrene. The highest PAH concentration was found in the oil from a grilled mushroom sample, which presented 11.3 ppb of BaP and 47.1 ppb of total heavy PAH. Regarding the canned fish, none of the analyzed samples exceeded the limit for BaP. The highest contamination level was found in an olive oil sample from canned tuna: 1.9 ppb of BaP and 11.3 ppb of total heavy PAH. The high PAH concentrations found in some oil samples from vegetable products could be due to the contribution from contaminants in the vegetables. © 2005 Wiley-VCH Verlag GmbH & Co. KGaA.

Disciplines :

Food science
Chemistry

Author, co-author :

Moret, S.; Department of Food Science, University of Udine, Udine, Italy, Dipartimento di Scienze degli Alimenti, Università di Udine, Via Marangoni 97, 33100 Udine, Italy

Purcaro, Giorgia ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes

Conte, L. S.; Department of Food Science, University of Udine, Udine, Italy

Language :

English

Title :

Polycyclic aromatic hydrocarbons in vegetable oils from canned foods

Publication date :

2005

Journal title :

European Journal of Lipid Science and Technology

ISSN :

1438-7697

eISSN :

1438-9312

Publisher :

Wiley - VCH , Germany

Volume :

107

Issue :

7-8

Pages :

488-496

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 26 November 2018

Statistics

Number of views

86 (1 by ULiège)

Number of downloads

3 (0 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

M. L. Lee, M. V. Novotny, K. D. Bartle: Analytical Chemistry of Polycyclic Aromatic Compounds. Academic Press, London (UK) 1981.
B. K. Larsson, A. T. Eriksson, M. Cervenka: Polycyclic aromatic hydrocarbons in crude and deodorized vegetable oil. J Am Oil Chem Soc. 1987, 64, 365-370.
Ch. Gertz, H. Kogelheide: Untersuchung und Beurteilung von PAK in Speisefetten und -ölen. Fat Sci Technol. 1994, 96, 175-180.
J. Balenovic, I. Petrovic, M. Perkovac: Proceedings of Euro Food Chem VIII. Vol. 2. Vienna (Austria) 1995, September 18-20, pp 275-281.
A. M. Pupin, M. C. F. Toledo: Benzo(a)pyrene in olive oils on the Brazilian market. Food Chem. 1996, 55, 185-188.
M. C. F. Toledo, M. S. F. O. Camargo: Benzo(a)pireno em óleos de milho produzidos e comercializados no Brazil. Ciênc Tecnol Aliment. 1998, 18, 73-75.
T. Swetman: Contamination of coconut oil by PAH. Inform. 1999, 10, 706-712.
S. Moret, A. Dudine, L. S. Conte: Processing effects on the polycyclic aromatic hydrocarbons content of grapeseed oil. J Am Oil Chem Soc. 2000, 77, 1289-1292.
S. Moret, L. S. Conte: Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods. J Chromatogr A 2000, 882, 245-253.
F. Fiume, F. Ferrieri, G. Froio, S. Spinelli, O. Lattarulo, G. Fanuzzi: Determinazione di idrocarburi policiclici aromatici in oli alimentari. Riv Ital Sost Grasse 2002, 79, 151-155.
P. Branca, S. Coluccia: Determinazione di idrocarburi policiclici aromatici in oli alimentari. Ind Alim. 2003, 42, 384-395.
M. D. Guillen, P. Solepana, G. Palencia: Polycyclic aromatic hydrocarbons and olive pomace oil. J Agric Food Chem. 2004, 52, 2123-2132.
European Commission (GR No. 9508/2003-MR final). General report on a series of missions to assess the control measures in place for vegetable oil production and in particular for the assessment of controls on PAH (polycyclic aromatic hydrocarbons) contamination of such oils in certain member states.
Orden de 25 de Julio de 2001, por la que se establecen límites de determinados hidrocarburos aromáticos policíclicos en aceites de orujo de oliva. Spanish Official Bulletin (BOE) 2001, n. 178, July 26.
Ordinanza 18 Settembre 2001. Tenori massimi tollerabili di idrocarburi policlici aromatici nell'olio di sansa di oliva e nell'olio di sansa di oliva raffinato. Gazzetta Ufficiale (GU) 2001, n. 225, Sept 27.
Official Journal of the European Union, L 34/3, Commission Regulation (EC) No. 208/2005 of 4 February 2005.
Official Journal of the European Union, L 34/43, Commission Recommendation 2005/108/EC of 4 February 2005.
European Commission: Opinion of the Scientific Committee on food on the risks to human health of polycyclic aromatic hydrocarbons in food (expressed on 4 December 2002).
S. Moret, L. S. Conte: A rapid method for polycyclic aromatic hydrocarbon determination in vegetable oils. J Sep Sci. 2002, 25, 96-100.
International Agency for Research on Cancer: Monograph on the Evaluation of Carcinogenic Risks to Humans. Vol. 83. IARC, Lyon (France) 2002, p 367.
J. F. Lawrence, D. F. Weber: Determination of polycyclic aromatic hydrocarbons in Canadian commercial fish, shellfish and meat products by liquid chromatography with confirmation by capillary gas chromatography-mass spectrometry. J Agric Food Chem. 1984, 32, 789-797.
C. Sobrado, M. C. Quintela, J. C. Gonzáles, J. M. Vieites: Determination of heavy polycyclic aromatic hydrocarbons (PAH) in fishery products. J Aquatic Food Prod Technol. 2004, 13, 93-102.
B. K. Larsson, G. Sahlberg: Polycyclic aromatic hydrocarbons in lettuce: Influence of a highway and an aluminium smelter. In: Polynuclear Aromatic Hydrocarbons: Physical and Biological Chemistry. Eds. M. Cooke, A. J. Denis, G. L. Fisher, Battelle Press, Columbus, OH (USA) 1982, pp 417-426.
N. T. Edwards: Polycyclic hydrocarbons (PAHs) in the terrestrial environment. A review. J Environ Qual. 1983, 12, 427-441.
T. Nielsen, H. E. Jørgensen, J. C. Larsen, M. Poulsen: City air pollution of polycyclic aromatic hydrocarbons and other mutagens: occurrence, sources and health effects. Sci Tot Environ. 1996, 189, 41-49.
A. Barranco, R. M. Alonso-Salces, I. Crespo, L. A. Berrueta, B. Gallo, F. Vicente, M. Sarobe: Polycyclic aromatic hydrocarbon content in commercial Spanish fatty foods. J Food Prot. 2004, 67, 2786-2791.
M. D. Guillen, P. Sopelana: Load of polycyclic aromatic hydrocarbons in edible vegetable oils: importance of alkylated derivatives. J Food Prot. 2004, 67, 1904-1913.
R. Brown, A. Mittelman: Evaluation of existing methods to rank the relative carcinogenicity of polycyclic aromatic compounds (PAH), Draft. Technical Resources, Inc., Contract No. 68-01-0022, for Office of Emergency and Remedial Response, Office of Solid Waste and Emergency Responses, U.S. Environmental Protection Agency, Office of Pesticides; Pollution Prevention and Toxic Substances (OPPTS), 1993.
F. Lacoste, R. Raoux, D. Dubois, B. Soulet: Problématiques actuelles dans le domaine de l'analyse des oléagineux et des corps gras. Oléagineux Corps Gras Lipides 2003, 10, 287-295.