The content of polycyclic aromatic hydrocarbons in oils | Policiklisko aromātisko ogļūdeņražu saturs eļļās
2008
Stumpe-Viksna, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Morozovs, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Bartkevics, V., Food and Veterinary Service, Riga (Latvia). National Diagnostic Centre | Kukare, A., Food and Veterinary Service, Riga (Latvia). National Diagnostic Centre
The presence of polycyclic aromatic hydrocarbons (PAHs) has been studied in different samples of olive, pumpkin, sunflower and rapeseed oil. The highest benzo(a)pyrene (BaP) concentration was found in sunflower oil, and the highest concentrations of PAHs – in olive oil. The detected concentration of BaP ranged from detection limit to 7.7 Mg kgE-1, but the total PAH concentration – from 0.21 to 46 Mg kgE-1. The PAH content in refined sunflower oil was generally higher than that of crude sunflower oils. Treatment of the oils with 1.5% activated carbon resulted in reduction of the initial PAH contamination to 96%. Effect of frying on PAH concentrations in oil was studied.
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