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| Titel: |
Determination of benzo(a)pyrene by GC/MS/MS in retail olive oil samples available in Qatar |
| Auteur: |
Abdulkadar, A. H. W. Kunhi, A. A. M. Jassim, Al-Jedah Abdulla, Al-Ali |
| Verschenen in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paginering: | Jaargang 20 (2003) nr. 12 pagina's 1164-1169 |
| Jaar: |
2003-12 |
| Inhoud: |
A survey was carried out for the presence of benzo(a)pyrene (B(a)P) in olive oils following reports that some batches of Spanish olive-pomace oil and its products contained high levels of B(a)P. Three types of olive oils (1) virgin olive oil, (2) refined olive oil and (3) olive-pomace oil, originating from France, Greece, Italy, the Lebanon, Spain, Tunisia and Turkey, and available on Qatar market, were analysed for B(a)P. Determination was carried out by extraction from a cyclohexane solution with N,N-dimethylformamide: water (9:1), back extraction with cyclohexane, followed by clean-up on a silica gel column and quantification by GC/MS/MS. The recovery and limit of quantitation of B(a)P in olive oils by this method were estimated as 88% and 0.5 μg kg-1, respectively. B(a)P was detected in amounts below the permitted level of 2 μg kg-1 in all 31 virgin olive oil samples and in 13 refined olive oil samples. However, all seven samples of Spanish olive-pomace oil produced and packed in Spain and three samples of olive-pomace oil produced in Spain, but packed in Saudi Arabia, were found to be contaminated with B(a)P, the level ranging from 3.1 to 70.8 μg kg-1. In two samples of olive-pomace oil originating from Greece, B(a)P was not detected. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 4 van 11 gevonden artikelen
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