Determination of polycyclic aromatic hydrocarbons in olives exposed to three different industrial sources and in their respective oils

WOS:000608293300001PubMed: 33455560Atmospheric contamination of plant raw material with Polycyclic Aromatic Hydrocarbons (PAHs) helps explain their presence in edible vegetable oils. This study compared PAH contamination of Turkish olive fruits during their growing period on the tree and their respective oils from three different industrial sources (petroleum refinery, thermal power plant and heavy industry site). The method included liquid-liquid extraction solid-phase extraction for cleanup followed by HPLC with fluorescence detector. There were statistically significant differences between the three industrial sources in benzo[a]pyrene content, the sum of light, total PAHs and PAH4 (p<0.05), but only slight differences in PAH profiles. The highest level of PAH compounds was measured in samples exposed to pollution from the petroleum refinery, nearly twice as high as samples exposed to the thermal power plant which showed the lowest contamination levels. None of the samples analysed exceeded the limits stipulated by current legislation. The transfer ratios of PAH compounds from olives to olive oil were 22.8-73.2%. This indicates that PAHs either diffuse directly from skin to oil within the fruit or transfer during oil extraction.Turkish Ministry of Agriculture and Forestry [TAGEM/HSGYAD/15/A05/P01/76]The authors are grateful for financial support through the project of the Turkish Ministry of Agriculture and Forestry, (Grant number; TAGEM/HSGYAD/15/A05/P01/76)

Effects of process parameters on 3-MCPD and glycidyl ester formation during steam distillation of olive oil and olive pomace oil

WOS: 000374112300016Steam distillation was applied to lampante olive oil and olive pomace oil in a laboratory-scale steam distillation equipment, and effects of process parameters (temperature, pressure and stripping steam) were determined and modeled on bound 3-MCPD and glycidyl ester formation. Levels of process parameters were optimized to minimize bound 3-MCPD and glycidyl ester formation using response surface methodology. According to the results of the study, olive pomace oil has a significant content (4.1 mg/kg) of bound 3-MCPD prior to steam distillation. Results showed that temperature of the steam distillation was highly effective on bound 3-MCPD and glycidyl ester formation. Interaction between stripping steam rate and temperature was statistically significant for glycidyl ester formation. Effects of process parameters were visualized by using perturbation plots. Perturbation plots showed that stripping steam rate was possibly effective not only on glycidyl ester formation, but also on bound 3-MCPD formation in the case of steam distillation carried out at wide-ranged process conditions. According to the optimization results, optimum steam distillation temperature is 230 A degrees C, water flow rate is 1.2 ml/min, and pressure is 4 mbar for olive oil, and temperature is 230 A degrees C, water flow rate is 1 ml/min, and pressure is 2 mbar for olive pomace oil to minimize the bound 3-MCPD and glycidyl ester formation.Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [113O483]The authors wish to thank the Scientific and Technological Research Council of Turkey (TUBITAK) for financially supporting this study under Project Number 113O483

Contaminants of Oils: Analytical Aspects

WOS: 00035662370002