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dc.contributor.authorTfouni, Silvia A.V.; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-08-09T19:18:33Z-
dc.date.availablePT_Br
dc.date.available2022-08-09T19:18:33Z-
dc.date.copyright-
dc.date.issued2014-
dc.identifierPT_Br
dc.identifier.citationFood Control, v. 46, p.539-543, dez. 2104.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/388-
dc.description.abstractThe consumption of extra virgin olive oil has been growing in Brazil over the years. However, as it is an expensive product, many consumers tend to substitute extra virgin olive oil with a cheaper alternative, such as vegetable oil blends (mainly a mixture of olive and soybean oils). In the preset study, different brands of oil blends were evaluated for the occurrence of 13 polycyclic aromatic hydrocarbons. The method involved liquideliquid extraction with hexane and N,N-dimethylformamide, followed by cleanup by SPE with C18 cartridges. Analyses were carried out by HPLC with fluorescence detection. PAHs were detected in all samples analyzed and the mean sum ranged from 2.59 mg/kg to 85.30 mg/kg. A high variability in PAHs levels between brands and between different batches of the same brand was observed. Approximately 50% of the samples were in disaccording with the maximum permitted levels for BaP and PAH4 established in the Brazilian and/or European regulations. © 2014 Elsevier Ltd. All rights reserved.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectPolycyclic aromatic hydrocarbonspt_BR
dc.subjectVegetable oilpt_BR
dc.subjectOil blendpt_BR
dc.subjectOlive oilpt_BR
dc.titleIncidence of polycyclic aromatic hydrocarbons in vegetable oil blendspt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
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