Sources of contamination by polycyclic aromatic hydrocarbons in Spanish virgin olive oils

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 25, Issue 1, 2008, Pages 115-122

  Rodríguez Acuña, Rafael ^a   Pérez Camino, María del Carmen ^a   Cert, Arturo ^a   Moreda, Wenceslao ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Contamination sources; Olive fruit; PAHs; Polycyclic aromatic hydrocarbons; Virgin olive oil

Indexed keywords

OLIVE OIL; POLYCYCLIC AROMATIC HYDROCARBON; TALC;

ARTICLE; COMBUSTION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EXHAUST GAS; FLUORESCENCE ANALYSIS; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; POLLUTION; PRIORITY JOURNAL; SOLID PHASE EXTRACTION; SPAIN; TOXIN ANALYSIS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ENVIRONMENTAL POLLUTION; FOOD CONTAMINATION; OLEA; PLANT OILS; POLYCYCLIC HYDROCARBONS, AROMATIC; SPAIN;

OLEACEAE;

EID: 36749049340     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/02652030701459855     Document Type: Article

References (27)

1. Bernd, RTS. 2002. Biomass burning:A review of organic tracers for smoke from incomplete combustion. Applied Geochemistry, 17:129–162.
2. BOE. 2001. Order 14558 of 25th of July of 2001 in which is established the limits of certain polycyclic aromatic hydrocarbons in olive pomace oil. Spanish Official Bulletin, 178:23397–23398.
3. Bories, G. 1988. Tossicologia e Sicurezza Degli Alimenti, Tecniche Nuove:Milan.
4. Cejpek, C, Hajšlová, J, Kocourek, V, Tomaniová and Cmolín, J. 1998. Changes in PAH levels during production of rapeseed oil. Food Additives and Contaminants, 15:563–574.
5. Cert, A, Alba, J, León-Camacho, M, Moreda, W, and Pérez-Camino, MC. 1996. Effects of talc addition and operation mode on the quality and oxidative stability of virgin olive oils obtained by centrifugation. Journal of Agricultural and Food Chemistry, 44:3930–3934.
6. Dennis, MJ, Massey, RC, Gripps, G, Venn, I, Howarthand, N, and Lee, G. 1991. Factors affecting the polycyclic aromatic hydrocarbon content of cereals, fats and other food products. Food Additives and Contaminants, 8:517–530.
7. Derache, R. 1990. Toxicidad de los Hidrocarburos Aromáticos Policíclicos y de los Productos de Pirólisis en Toxicología y Seguridad de los Alimentos, Barcelona:Omega.
8. EC (European Commission). 2001. Council Regulation (EC) No. 1513/2001 of 23 July 2001, Amending the regulation no. 136/66/EEC and (EC) no. 1638/98 as regarding the extension of the period of validity of the aid scheme and the quality strategy for olive oil. Official Journal of the European Union, L201:0004–0007.
9. EC (European Commission). 2002. Opinion of the Scientific Committee on Food on the risk to human health of Polycyclic Aromatic Hydrocarbons in Food. Health and Consumer Protection Directorate-General SCF/CS/CNTM/PAH/29 Final Report 1-65, Annex 1-194
10. EC (European Commission). 2005a. Commission Regulation (EC) No. 208/2005 of 4 February 2005 amending Regulation (EC) No. 466/2001 as regards polycyclic aromatic hydrocarbons. Official Journal of the European Union, L34:3–4.
11. EC (European Commission). 2005b. Commission Recommendation of 4 February 2005 on the further investigation into the levels of polycyclic aromatic hydrocarbons in certain foods (notified under document number C(2005) 256. Official Journal of the European Union, L34:43–45.
12. Gertz, C, and Kogelheide, H. 1994. Investigation and legal evaluation of polycyclic aromatic hydrocarbon in vegetable fats and oils. Fat Science and Technology, 96:175–180.
13. Grova, N, Feidt, C, Crépineau, C, Laurent, C, Lafargue, PL, Hachimi, A, and Rychen, G. 2002. Detection of polycyclic aromatic hydrocarbon levels in milk collected near potential contamination sources. Journal of Agricultural and Food Chemistry, 50:4640–4642.
14. Guillén, MD, Sopelana, P, and Partearroyo, MA. 1997. Food as a source of polycyclic aromatic carcinogens. Review of Environmental Health, 12:133–146.
15. IARC. 1987. Polynuclear aromatic compounds, part 1:Chemical, environmental and experimental data in IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans, 32 Suppl. 7 International Agency for Research on Cancer:Lyon, France
16. IOOC (International Olive Oil Council). 1996. Enciclopedia mundial del olivo, Barcelona:Plaza & Janés.
17. IOOC (International Olive Oil Council) 2003. 2003. Trade standard applying to olive oils and olive-pomace oils COI/T.15/NC no, 3 of 5 December
18. Lee, ML, Novotny, MV, and Bartle, KD. 1981. Analytical Chemistry of Polycyclic Aromatic Compounds, London:Academic Press.
19. Lijinsky, W, and Shubik, P. 1965a. Polynuclear hydrocarbon carcinogens in cooked meat and smoked foods. Industrial Medicine and Surgery, 34:152–154.
20. Lijinsky, W, and Shubik, P. 1965b. Benzo[a]pyrene and other polynuclear hydrocarbons in charcoal-broiled meat. Science, 145:53–55.
21. Martinez, JM, Muñoz, E, Alba, J, and Lanzón, A. 1975. Report about the use of “Abencor” analyzer. Grasas y Aceites, 26:379–385.
22. Moreda, W, Rodríguez-Acuña, R, Pérez-Camino, MC, and Cert, A. 2004. Determination of high molecular mass polycyclic aromatic hydrocarbons in refined olive pomace and other vegetable oils. Journal of Science of Food and Agriculture, 84:1759–1764.
23. Moret, S, and Conte, LS. 2000. Polycyclic aromatic hydrocarbons in edible fats and oils:Occurrence and analytical methods. Journal of. Chomatography A, 882:245–253.
24. Moret, S, Piani, B, Bortolomeazzi, R, and Conte, LS. 1997. HPLC determination of polycyclic aromatic hydrocarbons in olive oils. Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 205:116–120.
25. Patterson, HBN. 1992. “ Basic components and procedures ”. In Bleaching and purifying fats and oils:Theory and practise, Champaign, IL:AOCS Press.
26. Šimko, P. 2002. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives. Journal of Chomatography B, 770:2–18.
27. Teixeira, VH, Casal, S, and Oliveira, BPP. 2007. PAHs content in sunflower, soybean and virgin olive oils:Evaluation in commercial samples and during refining process. Food Chemistry, 104:106–112.