Contamination of vegetable oils marketed in Italy by phthalic acid esters

Abstract

More than 90% of the phthalic acid esters (PAEs) produced in Europe is used to plasticize polyvinyl chloride (PVC). Animal studies have shown that some PAEs can damage the liver and interfere with the endocrine system, whereas data on the toxic effects on humans are inconsistent. For the general population, the diet is believed to be the main source of PAEs. Food can be contaminated from environmental pollution, industrial food processing (PVC tubing) and certain storage containers. The present study evaluates the contamination levels of the four main PAEs named Di(2-ethylhexyl) phthalate (DEHP), dibutyl phthalate (DBP), diisobutyl phthalate (DIBP), diisononyl phthalate (DINP), in 172 samples of vegetable oils marketed in Italy. Diluted oils were directly analysed by GC–MS. PAEs concentrations in vegetable oils were lower than those reported in other studies. Olive-derived oils showed the highest levels. Considering their high consumption in Italy, this finding is significant and some hypotheses on environmental or technological causes have been made. In the case of extravirgin olive oil, the higher levels of PAEs can be ascribed to the absence of the refining process since it has been verified that this technological treatment partially decontaminates the final product while for olive and olive pomace oils, both refined oils, the reasons for a higher contamination are less clear. Probably, a different plant uptake of PAEs from the air, water and soil could give account of this finding. Finally, the percentage Italian intake of PAEs due to the various types of vegetable oils analysed has been calculated.