Contamination of Italian citrus essential oils: presence of chloroparaffin.
In this study, the contamination by chloroparaffin of Sicilian and Calabrian citrus essential oils, produced in the crop years 1994-1996, was investigated. The analyses were carried out on 102 lemon oils, 98 orange oils, and 96 mandarin oils, using a dual-channel GC-ECD. It was found that 53% of lemon oil, 33% of orange oil, and 38% of mandarin oil samples were contaminated. The mean contamination levels were 7.1 ppm (lemon), 2.5 ppm (orange), and 5.3 ppm (mandarin). The highest concentration of chloroparaffin found was 60 ppm in a lemon oil sample.
Di Bella
G
G
Dipartimento Chimica Organica e Biologica, Università di Messina, Salita Sperone 31, 98166 Messina, Italy.
Saitta
M
M
Lo Curto
S
S
Lo Turco
V
V
Visco
A
A
Dugo
G
G
D002849:Chromatography, Gas; D002957:Citrus / Q000737:chemistry*; D004563:Electrochemistry; D005506:Food Contamination / Q000032:analysis*; D007558:Italy; D009822:Oils, Volatile / Q000737:chemistry*; D010232:Paraffin / Q000031:analogs & derivatives* / Q000737:chemistry
D009822:Oils, Volatile; D010232:Paraffin