Processing effects on the polyaromatic hydrocarbon content of grapeseed oil

  title={Processing effects on the polyaromatic hydrocarbon content of grapeseed oil},
  author={Sabrina Moret and Allen Dudine and Lanfranco S. Conte},
  journal={Journal of the American Oil Chemists' Society},
Grapeseed oil can occasionally have dangerous levels for human health of polycyclic aromatic hydrocarbons (PAH) due to the drying process, which involves direct contact with combustion gases. Oil samples extracted from grapeseeds before and after drying were analyzed for their PAH content with a new, fast, bi-dimensional liquid chromatography method. Samples collected before drying had relatively high PAH amounts; Benzo(a)pyrene (BaP) content ranged from 0.9 to 2.4 ppb with an average of 1.4… 
Polycyclic aromatic hydrocarbons in vegetable oils from canned foods
A rapid method previously set up for polycyclic aromatic hydrocarbons (PAH) determination in vegetable oils was used to carry out a survey on 62 samples of vegetable oils from canned vegetables and
Rapid assay of polycyclic aromatic hydrocarbons in oil seeds
Oil crops are often affected by PAHs pollution caused by dust and particles in the air during the growth period, which cause PAHs residues in edible oils. In this paper, a method for the rapid assay
The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils
Sesame oils extracted from seeds by plate-pressing extraction method had lower levels ofPAHs than those extracted by screw-expeller extraction method from sesame flour, and the levels of PAHs increased by 62.2% when the extraction time was longer.
A rapid method for polycyclic aromatic hydrocarbon determination in vegetable oils
Despite the carcinogenic properties of some PAHs, and although edible oils are particularly prone to PAH contamination, no international legal limits for PAH in edible oils have been yet established.
Elimination of polycyclic aromatic hydrocarbons by bleaching of olive pomace oil
A detailed study of the efficacy of the bleaching process for elimination of polycyclic aromatic hydrocarbons in Spanish olive pomace oils has been carried out. For this purpose active carbon with
Sources of Polycyclic Aromatic Hydrocarbons in Soybean Oil and its Dynamic Changes Refining Processing
In order to understand the sources of Polycyclic Aromatic Hydrocarbons (PAHs) and the influence of the refining steps for soybean oils, soybeans, solvents and samples of the crude soybean oils and
Evaluation of Human Exposure to Polycyclic Aromatic Hydrocarbons from Some Edible Oils and Shea Butter in Nigeria
Abstract The present study presents the results for the determination of the concentrations of the 16 USEPA polycyclic aromatic hydrocarbons (PAHs) in 30 samples of different types of vegetable oil


Assessment of polycyclic aromatic hydrocarbon content of smoked fish by means of a fast HPLC/HPLC method.
A simple and rapid method for the determination of PAHs in smoked fish samples is described, which presents good characteristics of recoveries and repeatability and was used to analyze PAH content of some smoked trout samples packed under vacuum.
Polycyclic aromatic compounds: extraction and determination in food.
  • M. Guillén
  • Chemistry, Medicine
    Food additives and contaminants
  • 1994
An overview of methods used to determine the PAC content of foodstuffs is given and the main causes are environmental contamination and the utilization of procedures which give rise to the presence of PACs during the processing, preservation, and packaging of foods.
Polycyclic Aromatic Hydrocarbons
From the Contents: Nomenclature and classification/ General chemistry/ Spectroscopy/ Chemical reactivity and theoretical predictability/ General synthetic methods (emphasis on new methods)/ Alternant
Coupled LC‐GC: The capacity of silica gel (HP)LC columns for retaining fat
Many applications of coupled LC-GC in food analysis require that LC separates large quantities of triglycerides from the components of interest. The capacities of silica gels to retain triglycerides
Untersuchung und Beurteilung von PAK in Speisefetten und ‐ölen
Investigation and Legal Evaluation of Polycyclic Aromatic Hydrocarbons in Vegetable Fats and Oils The analysis of 40 native and refined commercially available vegetable fats and oils reveals
Off‐Line LC‐LC Determination of PAHs in Edible Oils and Lipidic Extracts