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Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/546
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dc.contributor.authorCamargo, Mônica C. Rojo-
dc.contributor.authorAntoniolli, Paula Ramos-
dc.contributor.authorVicente, Eduardo-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-12-06T20:14:03Z-
dc.date.availablePT_Br
dc.date.available2022-12-06T20:14:03Z-
dc.date.copyright-
dc.date.issued2012-
dc.identifierPT_Br
dc.identifier.citationFood Chemistry, Oxford, v. 135, n. 3, p. 937-942, 2012.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/546-
dc.description.abstractA 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.pt_BR
dc.description.sponsorshipFAPESPpt_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.subjectPAHspt_BR
dc.subjectSoybean oilpt_BR
dc.subjectOrganic contaminantspt_BR
dc.titleEvaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processingpt_BR
dc.typeArticlept_BR
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