On the origin of benzene, toluene, ethylbenzene and xylene in extra virgin olive oil.
Concentrations of benzene, toluene, C2-benzenes and styrene were determined in olives and the oils produced thereof, as well as at various intermediate steps during production. Concentrations were compared to those found in samples of air taken from the olive grove and the olive mills. In an exposition experiment in the laboratory, olives absorbed aromatic compounds, approaching saturation corresponding to the partition coefficient between air and oil. However, concentrations in olives delivered to the mills were 4-10 times higher than expected from the analysis of the air in the olive grove. In the olive mills, concentrations were increased further by a factor of up to 2 because of uptake from air which contained high concentrations of aromatics. Styrene concentrations strongly increased during storage of crushed olives at ambient temperature, which confirms the hypothesis that styrene is a product of metabolism.
Biedermann
M
M
Kantonales Labor, Zürich, Switzerland.
Grob
K
K
Morchio
G
G
D000042:Absorption; D001554:Benzene / Q000032:analysis*; D001555:Benzene Derivatives / Q000032:analysis*; D004042:Dietary Fats, Unsaturated; D005506:Food Contamination; D005511:Food Handling; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis* / Q000592:standards*; D014050:Toluene / Q000032:analysis*; D014992:Xylenes / Q000032:analysis*
D001555:Benzene Derivatives; D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils; D014992:Xylenes; D014050:Toluene; D001554:Benzene; C004912:ethylbenzene