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Margarines, butter and vegetable oils as sources of polycyclic aromatic hydrocarbons
Author(s) -
Hopia Anu,
Pyysalo Heikki,
Wickström Kim
Publication year - 1986
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540921
Subject(s) - contamination , raw material , environmental chemistry , chemistry , food science , combustion , environmental science , organic chemistry , biology , ecology
Concentrations of polycyclic aromatic hydrocarbons (PAH) were determined in Finnish butter, margarines and vegetable oils and their raw materials. In all the samples some degree of PAH contamination was found. The average per capita intake was estimated at 0.6 µg per day. The plant raw materials are supposed to be contaminated by combustion‐derived atmospheric particles during the growing period. Inappropriate drying processes can substantially increase the contamination level. Deodorization processes used by food industry seem to decrease the total PAH levels significantly.