Reference : Polycyclic aromatic hydrocarbons in vegetable oils from canned foods
Scientific journals : Article
Life sciences : Food science
Physical, chemical, mathematical & earth Sciences : Chemistry
Polycyclic aromatic hydrocarbons in vegetable oils from canned foods
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 mailto [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]
European Journal of Lipid Science and Technology
Yes (verified by ORBi)
[en] Canned food ; HPLC ; Polycyclic aromatic hydrocarbons (PAH) ; Vegetable oil ; Basidiomycota ; Scombridae gen. sp.
[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.

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