A Review on the Occurrence and Analytical Determination of PAHs in Olive Oils

Foods

Sabrina Moret¹  Valentina Bertoz¹  Chiara Conchione¹  Giorgia Purcaro² 

[1] Department of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy;Gembloux Agro-Bio Tech, University of Liège Bât, G1 Chimie des Agro-Biosystèmes, Passage des Déportés 2, 5030 Gembloux, Belgium;

关键词: polycyclic aromatic hydrocarbons (PAHs);    olive oils;    sample preparation;    chromatography;    occurrence;    analytical determination;   

DOI  :  10.3390/foods10020324

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown