44G-14 |
Polycyclic aromatic hydrocarbons in Brazilian commercial soybean oils and margarine |
M. C. R. CAMARGO and M. C. F. Toledo. Dept. of Food Science, University of Campinas, Faculty of Food Engineering, PO Box 6121, Campinas, SP, 13081-970, Brazil Polycyclic aromatic hydrocarbons (PAHs) are a group of compounds that have been the subject of much concern due to their toxic potential. Benzo(a)pyrene (B(a)P), the best known of the carcinogenic PAHs, has been found at variable concentrations in smoked fish and meats, vegetable oils, grains, plants and fruits. Though the final concentration of PAH in vegetable oils and fat products may be low, the high consumption of fats and oils makes them important sources of PAHs. In the present study different brands of soybean oil and margarine produced and commercialized in Brazil were analysed for ten PAHs, among which five have showed sufficient evidence for carcinogenicity in laboratory animals. The methodology involved liquid-liquid extraction with cyclohexane and dimethylformamide-water (9:1, v/v), clean-up on silica gel column and determination by high performance liquid chromatography using fluorescence detection. PAHs were detected in all analysed samples. Variable level of contamination was found within different brands of the same product and within different batches of the same brand. The total PAH content was in the range of < 0,07 to 15.20 ug/kg. The mean level of total PAHs in soybean oil was 51.90 ug/kg and in margarine 13.54 ug/kg. Among the carcinogenic PAHs, benzo(a)pyrene showed the highest mean concentration (7.21 ug/kg). The study identified relatively high and variable levels of PHAs in soybean oils and margarines. Considering the widespread use of vegetable oils by the industry and by households, a monitoring program should be developed by the refining industries and a maximum limit of benzo(a)pyrene in vegetable oils established in the national standards.
Session 44G, Toxicology & Safety Evaluation
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