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Abstract
This paper presents a review regarding the content of polycyclic aromatic hydrocarbons (PAHs) in oilseeds, oils and derived processed products and the factors that influence their presence. PAHs are a large group of toxic environmental and food-processing contaminants with two or more fused aromatic rings which present mutagenic, genotoxic and carcinogenic effects and can contaminate food by many paths. Regulation (EU) No 835/2011 sets the maximum levels in oils and fats intended for direct human consumption or used as an ingredient in food at 2 µg/kg for benzo(a)pyrene and at 10 µg/kg for sum of 4 PAHs. Different factors are correlated with the presence of PAHs in edible oils: environmental conditions and the seeds drying method, the stages of seeds processing to obtain the oil (crude oil extraction, refining and purification), storage conditions and how the oils are used (frying, roasting). Vegetable oils and fats are widely used in human consumption, therefore the presence of these contaminants should be monitored as they represent a major source of dietary exposure to PAHs.
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