Determination of polycyclic aromatic hydrocarbons in olives exposed to three different industrial sources and in their respective oils
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Atmospheric contamination of plant raw material with Polycyclic Aromatic Hydrocarbons (PAHs) helps explain their presence in edible vegetable oils. This study compared PAH contamination of Turkish olive fruits during their growing period on the tree and their respective oils from three different industrial sources (petroleum refinery, thermal power plant and heavy industry site). The method included liquid-liquid extraction solid-phase extraction for cleanup followed by HPLC with fluorescence detector. There were statistically significant differences between the three industrial sources in benzo[a]pyrene content, the sum of light, total PAHs and PAH4 (p<0.05), but only slight differences in PAH profiles. The highest level of PAH compounds was measured in samples exposed to pollution from the petroleum refinery, nearly twice as high as samples exposed to the thermal power plant which showed the lowest contamination levels. None of the samples analysed exceeded the limits stipulated by current legislation. The transfer ratios of PAH compounds from olives to olive oil were 22.8-73.2%. This indicates that PAHs either diffuse directly from skin to oil within the fruit or transfer during oil extraction.
Açıklama
Anahtar Kelimeler
Polycyclic aromatic hydrocarbons (PAHs), olive fruit, olive oil, industrial sources, HPLC-FLD
Kaynak
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
38
Sayı
3
