Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/268
Título: Adulteration and Presence of Polycyclic Aromatic Hydrocarbons in Extra Virgin Olive Oil Sold on the Brazilian Market
Autor(es): Tfouni, Silvia Amelia Verdiani; et. al.







Palavras-chave: Olive oil
Polycyclic aromatic hydrocarbon
Adulteration
Data do documento: 2017
Citação: Journal of the American Oil Chemists' Society, v. 94, n. 11, p. 1351–1359, 2017.
Resumo: Seventy samples sold in the Brazilian market as extra virgin olive oil (EVOO) were evaluated for the presence of the 13 polycyclic aromatic hydrocarbons (PAH) classified as carcinogenic and genotoxic by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), to verify if the products were adulterated and to evaluate if there is a correlation between PAH presence and adulteration. PAH were detected in 93% of the samples, with summed levels varying from not detected to 41.10 μg/kg. Five samples showed BaP concentration above acceptable levels set by European legislation and by Brazilian regulation (2.0 μg/ kg) and 7 presented PAH4 levels above the limit set by European legislation (10.0 μg/kg). The levels of fatty acid composition, sterols content, stigmastadiene and specific extinction did not comply with both Brazilian and International Olive Council (IOC) standards in 18, 31, 30 and 21% of the samples, respectively. The tolerance levels for these analyses in the Brazilian standards are 55.0–83.0 g/100 g (oleic acid), 3.5–21.0 g/100 g (linoleic acid), ≤0.05 g/100 g (trans-oleic acid), ≤0.05 g/100 g (trans-linoleic + translinolenic acid), ≤0.15 mg/kg (stigmastadiene), ≤2.50 (K232), ≤0.22 (K270), ≤0.01 (ΔK), 1000–1600 mg/kg (Σ sterols). Results indicate that 19 samples were adulterated. According to principal component analysis, samples were distinguished as: (1) EVOO with addition of vegetable oil from another source, (2) EVOO with addition of refined oil and (3) samples possibly not adulterated. The variable ΣPAH was related mainly to samples of EVOO with addition of vegetable oil from another source.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/268
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