1- Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran , zpiravi@gmail.com
2- Oilseed Cultivation Development Company, Tehran, Iran
3- Department of Food Science, Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
4- Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran.
2- Oilseed Cultivation Development Company, Tehran, Iran
3- Department of Food Science, Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
4- Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran.
Abstract: (62 Views)
The concentrations and profiles of 15 EU priority polycyclic aromatic hydrocarbons in six consumed different edible oils from Iran markets (olive oil, sesame oil, coconut oil, sunflower oil, frying oil and blend oil) were examined. All these edible oils from the oil industry Iran presented in this study have not previously been analyzed concerning their contents of PAH compounds. Determination and quantification of PAHs in 207 edible oil samples were performed by a High-performance liquid chromatography with a spectrofluorometric detector method (HPLC/FLD). The results revealed that the coconut oil group was the highest average content of total PAHs (46.8 µgkg-1) and followed by blend oil (22.48 µgkg-1), frying oil (20.67 µgkg-1), sesame oil (19.92 µgkg-1), olive oil (18.4 µgkg-1) and sunflower oil (17.6 µgkg-1). The light PAHs (Naphthalene, Acenaphtene, Phenantherern, Antrathene and Fluorene) had the most portion of PAHs concentration. The B[a]P and PAH4 content (sum of Benz[a]anthracene, Chrysene, Benzo[b]fluoranthene and Benzo[a]pyrene) contents ranged from 0.0-1.32 µgkg-1 and 0.14-9.2 µgkg-1 respectively and the coconut oil group had the highest content. In general, the amount of B[a]P and PAH4 did not exceed the maximum allowable values of 2 and 10 in any sample, respectively. However, due to the significant content of total PAHs in some vegetable oils, such as coconut oil, it is necessary to determine the limits and evaluate it in the national standard and regulations of the country.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2022/11/3 | Accepted: 2023/09/25 | Published: 2024/03/31
Received: 2022/11/3 | Accepted: 2023/09/25 | Published: 2024/03/31
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