Sources of contamination by polycyclic aromatic hydrocarbons in Spanish virgin olive oils.
The presence of polycyclic aromatic hydrocarbons (PAHs) in virgin olive oils results from contamination on olive skins and the oil itself during processing. Determination of nine PAHs was carried out by isolation of the hydrocarbon fraction and subsequent clean-up by solid phase extraction, followed by RP-HPLC analysis using a programmable fluorescence detector. Contamination of olive skins depends directly on environmental pollution levels and inversely on fruit size. In the oil mill, PAHs levels were increased by contamination from combustion fumes during the extraction process. Other procedures, such as washing or talc addition during extraction, did not affect PAHs levels. High concentrations of PAHs were only found as a consequence of accidental exposure to contamination, such as direct contact of olives with diesel exhaust and oil extraction in a polluted environment.
Instituto de la Grasa (C.S.I.C.), Avda, Seville, Spain.
Rafael
R
Rodríguez-Acuña
María Del Carmen
Mdel C
Pérez-Camino
Arturo
A
Cert
Wenceslao
W
Moreda
D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004787:Environmental Pollution / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D031658:Olea / Q000254:growth & development; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D013030:Spain
D000069463:Olive Oil; D010938:Plant Oils; D011084:Polycyclic Aromatic Hydrocarbons