Use este identificador para citar ou linkar para este item:
Título: Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
Autor(es): Camargo, Mônica C. Rojo
Antoniolli, Paula Ramos
Vicente, Eduardo

Palavras-chave: Polycyclic aromatic hydrocarbons
Soybean oil
Organic contaminants
Data do documento: 2012
Editor: Elsevier
Citação: Food Chemistry, Oxford, v. 135, n. 3, p. 937-942, 2012.
Resumo: A study was conducted in order to determine the levels of 13 polycyclic aromatic hydrocarbons (PAHs) in crude soybean oils produced in Brazil and to evaluate the influence of the refining process in their reduction. Analysis of intermediary products (neutralized, bleached and deodorized oils) showed that all compounds were reduced through refining (up to 88%). Neutralization and deodorization steps contributed effectively to the PAHs decrease. The mean total PAHs content in crude and deodorized oil samples ranged, respectively, from 10 to 316 and 3 to 69 lg/kg. Since vegetable oils have been shown to be the major sources of PAHs in the diet, a monitoring program should be developed by the refining industries and the use of activated carbon during oil processing is highly recommended.
Outros identificadores: 
Aparece nas coleções:Artigos Científicos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Evaluation of polycyclic aromatic hydrocarbons....pdf373.35 kBAdobe PDFVisualizar/Abrir

Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.