49I-21 |
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S. Y. CHUNG, J. S. Kim, K. S. Kwon, Y. S. Sho, J. O. Lee, M. C. Kim, J. O. Kim, and I. S. Song. Department of Food evaluation, Korea Food and Drug Administration, 5 Nokbun-dong, Eunpyung-gu, Seoul, 122-704, South Korea Polycyclic aromatic hydrocarbons(PAHs) are a class of well known carcinogenic compounds originating from incomplete combustion of organic compounds and geochemical processes. Due to the wide distribution of PAHs in the environment and their lipophilic nature, edible oils can be heavily contaminated with these xenobiotic substances. Many studies on PAHs contents in foods have been conducted in other countries, however little has been done in Korea. The objective of this study was to estimate the concentrations of some PAHs [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in edible vegetable oils available on the Korean market. The methodology involved extraction with hexane, liquid-liquid extraction, clean up on Sep-Pak Florisil cartridges and determination by high performance liquid chromatography using fluorescence detector. The mean level of benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene and indeno(1,2,3-c,d)pyrene in vegetable oils was 0.53, 0.82, 0.50, 0.18, 0.35, 0.16, 0.31 and 0.44 ppb, respectively. Overall method recoveries for 8 PAHs spiked into vegetable oils ranged from 68.2 to 101.5% and averaging 85.4%. Our results were similar to those reported by other countries. These data will be used to further estimate the dietary exposure of Koreans to PAHs and assess any potential risk associated with the ingestion of these vegetable oils.
Session 49I, Toxicology & Safety Evaluation: General
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