title: Evaluation of processing factors for selected organic contaminants during virgin olive oil production: Distribution of BTEXS during olives processing.
abstract: The presence of BTEXS (benzene, toluene, ethylbenzene, xylenes and styrene) in virgin olive oils can be attributed to environmental contamination, but also to biological processes during oil lipogenesis (styrene). In this work, the processing factor of BTEXS from olives to olive oil during its production was evaluated at lab-scale with an Abencor system. Benzene showed the lowest processing factor (15%), whereas toluene and xylenes showed an intermediate behavior (with 40-60% efficiency), and ethylbenzene and styrene were completely transferred (100%). In addition, an attempt to examine the contribution of potential sources to olives contamination with BTEXS was carried out for the first time. Two types of olives samples were classified according to their proximity to the contamination source (road). Although higher levels of BTEXS were found in samples close to roads, the concentrations were relatively low and do not constitute a major contribution to BTEXS usually detected in olive oil.
authors.affiliation: Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
authors.forename: Rafael
authors.initials: R
authors.lastname: López-Blanco
authors.affiliation: Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain. Electronic address: bgilbert@ujaen.es.
authors.forename: Bienvenida
authors.initials: B
authors.lastname: Gilbert-López
authors.affiliation: Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
authors.forename: Rubén
authors.initials: R
authors.lastname: Rojas-Jiménez
authors.affiliation: Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
authors.forename: José
authors.initials: J
authors.lastname: Robles-Molina
authors.affiliation: Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
authors.forename: Natividad
authors.initials: N
authors.lastname: Ramos-Martos
authors.affiliation: Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
authors.forename: Juan F
authors.initials: JF
authors.lastname: García-Reyes
authors.affiliation: Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Molina-Díaz
mesh_terms: D001554:Benzene / Q000032:analysis; D001555:Benzene Derivatives / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006841:Hydrocarbons, Aromatic / Q000032:analysis*; D031658:Olea; D000069463:Olive Oil / Q000737:chemistry*; D020058:Styrene / Q000032:analysis; D014050:Toluene / Q000032:analysis; D014992:Xylenes / Q000032:analysis
chemical_list: D001555:Benzene Derivatives; D006841:Hydrocarbons, Aromatic; D000069463:Olive Oil; D014992:Xylenes; D014050:Toluene; D020058:Styrene; D001554:Benzene; C004912:ethylbenzene
keywords: BTEXS; Benzene (PubChem CID: 241); Ethylbenzene (PubChem CID: 7500); GC–MS; Headspace; Olive oil; Olives; Processing factor; Styrene (PubChem CID: 7501); Toluene (PubChem CID: 1140); m-Xylene (PubChem CID: 7929); o-Xylene (PubChem CID: 7237); p-Xylene (PubChem CID: 7809)