[en] Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental and processing contaminants, which may contaminate vegetable oils due to atmospheric fall-out or bad production
practices. Due to their carcinogenic and toxic effects, surveillance schemes and mitigation strategies are needed to monitor human exposure to PAHs. In particular, due to the lipophilic nature of these substances, edible oils may present unsafe levels of these compounds. Among these, olive oil, and in particular extra virgin olive oil, is a high-value commodity, also known for its health benefits. Therefore, the occurrence of contaminants in this product is not only of health concern but also causes economic and image damage. In this review, an overview of the occurrence of PAHs in all categories of olive oil is provided, as well as a description of the official methods available and the analytical developments in the last 10 years.
Disciplines :
Food science Chemistry
Author, co-author :
Bertoz, Valentina; University of Udine > Department of Agri-Food, Environmental and Animal Sciences
Purcaro, Giorgia ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Conchione, Chiara; University of Udine > Department of Agri-Food, Environmental and Animal Sciences
Moret, Sabrina; University of Udine > Department of Agri-Food, Environmental and Animal Sciences
Language :
English
Title :
A Review on the Occurrence and Analytical Determination of PAHs in Olive Oils
Publication date :
2021
Journal title :
Foods
eISSN :
2304-8158
Publisher :
MDPI AG, Switzerland
Special issue title :
Emerging Technologies for Determination of Contamination in Foods
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