Evaluation of polycyclic aromatic hydrocarbons content in different types of olive and olive pomace oils produced in Turkey and Spain

European Journal of Lipid Science and Technology - Tập 115 Số 9 - Trang 1078-1084 - 2013
Pelin Günç Ergönül1, Sebastián Sánchez2
1Food Engineering Department, Celal Bayar University, Manisa, Turkey
2Chemical, Environmental and Materials Engineering Department Jaén University Jaén Spain

Tóm tắt

Characterization of 15 polycyclic aromatic hydrocarbons (PAHs) in extra virgin, virgin, second centrifugation, lampante, refined, crude olive pomace, and refined olive pomace oils was carried out in 24 different types of olive oils and seven different types of pomace oils produced in Turkey and Spain. The extraction method was followed by liquid–liquid extraction, a solid phase clean up using C18 and Florisil cartridges, and evaporation. Then the evaporated residue dissolved in tetrahydrofuran/methanol 50:50 v/v, was analyzed by reversed phase high‐performance liquid chromatography with fluorescence detector using two excitations (280, 256 nm) and emission (410, 446 nm) wavelenghts channels. PAHs content of crude and refined olive pomace oils were found higher than in the other oils. In the samples analyzed, the highest concentrations of PAHs corresponded to benzo[ghi]perylene, naphthalene, pyrene, acenaphthene, benzo[k]fluoranthene, and phenanthrene.

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Thông tin xuất bản

European Journal of Lipid Science and Technology

Tập 115 Số 9

1078-1084

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