Abstract
The aim of this study was to investigate levels of polychlorinated biphenyls (marker and dioxin-like congeners), polycyclic aromatic hydrocarbons (EPA 15 + 1), polybrominated diphenyl ethers (14 predominant congeners) and pesticides (74 compounds) in various cold-pressed vegetable oils. Poppy seed oil, rapeseed oil, sesame seed oil, pumpkinseed oil, hempseed oil, linaire oil, borage oil and evening star oil were investigated. Results of this study revealed that concentrations of PCBs, PBDEs and PAHs were low in majority of the investigated samples. However, high concentrations of organophosphorus insecticides were found. Chlorpyrifos methyl and pirimiphos methyl were the pesticide residues most commonly found in the studied oils. Concentration of 15 + 1 EPA PAHs was within the 17.85–37.16 μg kg−1 range, concentration of (marker) PCBs varied from 127 to 24,882 pg g−1, dioxin-like TEQ values were below 0.1 pg TEQ g−1. Concentration of PBDEs was below LOQ in most cases.
Highlights
Polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), polybrominated biphenyl ethers (PBDEs) and pesticides are regarded as hazardous chemicalJ Am Oil Chem Soc (2012) 89:389–400 contaminants of food
Results of this study revealed that concentrations of PCBs, PBDEs and PAHs were low in majority of the investigated samples
The aim of this study was to investigate concentrations of selected PAHs, PCBs, PBDEs and pesticides in several cold-pressed vegetable oils used as flavoring agents or regarded as possessing extraordinary nutritional value
Summary
Polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), polybrominated biphenyl ethers (PBDEs) and pesticides are regarded as hazardous chemical. J Am Oil Chem Soc (2012) 89:389–400 contaminants of food. These groups of substances are not uniform, they include numerous compounds differing in their chemical structure. PCBs and PBDEs each include 209 so-called congeners possessing different chlorination/ bromination level and/or substituent position on the molecule [1, 2]. Pesticides form a very diversified group of chemicals belonging to more than 100 different chemical classes. Due to widespread use of pesticides in agriculture, their residues in food are practically unavoidable. Residues of PAHs, PCBs and PBDEs in food are mainly related to the environment, into which these chemicals are brought mainly by some human activities. Small amounts of PCBs and relatively high amounts of PAHs may originate as byproducts of natural processes: PAHs are predominantly formed by incomplete combustion of organic materials [3], whereas small amounts of PCBs might be formed during combustion of materials containing carbon and chlorine
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