title: Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing.
abstract: A study was conducted in order to determine the levels of 13 polycyclic aromatic hydrocarbons (PAHs) in crude soybean oils produced in Brazil and to evaluate the influence of the refining process in their reduction. Analysis of intermediary products (neutralized, bleached and deodorized oils) showed that all compounds were reduced through refining (up to 88%). Neutralization and deodorization steps contributed effectively to the PAHs decrease. The mean total PAHs content in crude and deodorized oil samples ranged, respectively, from 10 to 316 and 3 to 69μg/kg. Since vegetable oils have been shown to be the major sources of PAHs in the diet, a monitoring program should be developed by the refining industries and the use of activated carbon during oil processing is highly recommended.
authors.affiliation: Food Science and Quality Center, Institute of Food Technology - ITAL, Av. Brasil, 2880, 13070-178 Campinas - SP, Brazil. monicarojo@ital.sp.gov.br
authors.forename: Mônica C
authors.initials: MC
authors.lastname: Rojo Camargo
authors.forename: Paula Ramos
authors.initials: PR
authors.lastname: Antoniolli
authors.forename: Eduardo
authors.initials: E
authors.lastname: Vicente
mesh_terms: D001938:Brazil; D005506:Food Contamination / Q000032:analysis; D005525:Food-Processing Industry / Q000379:methods* / Q000592:standards; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D013024:Soybean Oil / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D011084:Polycyclic Aromatic Hydrocarbons; D013024:Soybean Oil