Method Validation and Determination of Polycyclic Aromatic Hydrocarbons in Vegetable Oils by HPLC-FLD

Alicja Zachara,Dorota Gałkowska,Lesław Juszczak

doi:10.1007/s12161-016-0673-5

Alicja Zachara, Dorota Gałkowska + Show 1 more

Open Access

https://doi.org/10.1007/s12161-016-0673-5

Copy DOI

Abstract

The aim of this work was to determine the level of contamination of different groups of vegetable oils available on the Polish market with polycyclic aromatic hydrocarbons, i.e. benzo(a)pyrene and sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene, the content of which in foodstuffs is limited by Commission Regulation (EU) 2015/1125 of 10 July 2015. The research materials were refined rapeseed oils, sunflower oils, olive pomace oil, rapeseed oils with olive oil and unrefined soybean and coconut oils. The research methods included process of saponification of the vegetable oils, extraction of the polycyclic aromatic hydrocarbons fraction, clean-up by use a column packed with aluminum oxide and elution by petroleum ether, and then quantitative and qualitative determination of by high performance liquid chromatography with fluorescence detection method. Values of limit of detection and limit of quantification obtained during validation of the method were 0.18 and 0.25 μg/kg, respectively, and were significantly lower than the respective maximum values given in Commission Regulation (EU) 836/2011. The highest polyaromatic hydrocarbons content was found in unrefined coconut and soybean oils. The benzo(a)pyrene content and sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene in all the tested sample did not exceed the maximum levels given in Commission Regulation (EU) 2015/1125.

Highlights

Vegetable fats are recognized as important components of the human diet
The values of the limit of detection (LOD), the limit of quantification (LOQ) and the recovery complied with the criteria set out in the Commission Regulation (EU) 836/2011 (Table 1)
Acceptable results were obtained, this part of the study allowed for approval to use the method for determining the sum of four polycyclic aromatic hydrocarbons (PAHs) in vegetable oils

Summary

Introduction

Vegetable fats are recognized as important components of the human diet. They are a source of energy and essential fatty acids as well as carriers of fat soluble vitamins. To a lesser extent a contamination of these oils may be associated with environmental pollution (Guillen et al 2004; Lage Yusty and Cortizo Daviña, 2005; Moret et al 2005; WHO 2010; Bojanowska and Czerwiński 2010); in a case of high air pollution with PAHs and due to atmospheric precipitation, a superficial contamination of plants during growing season may occur. This contamination may be transferred to the final product (Rodríguez-Acuna et al 2008). Both storage of seeds in silos and the processes of deodorization and cleaning affect the reduction of the level of

Objectives

Methods

Results

Conclusion