Hidrocarbonetos policiclicos aromaticos em oleo de milho, margarina, creme vegetal e maionese e efeito do processamento na contaminação

AUTOR(ES)
DATA DE PUBLICAÇÃO

1998

RESUMO

In the present study, the contamination by benzo(a)pyrene B(a)P of corn oils produced and marketed in Brazil was monitored. The effect of the drying and grinding processes of the corn , and the refining process of the crude oil on the contamination of the refined oil was also studied. Besides, eight polycyclic aromatic hydrocarbons (PAHs) were determined in oil-based products such as margarine, vegetable creams and mayonnaise. The methodology involved extraction with cyclohexane, liquid-liquid partition with dimethylformamide, cleaning in silica-gel column and determination by high performance liquid chromatography with fluorescence detection. The analysis of diferents commercial samples corn oils revealed the presence of benzo(a)pyrene in all samples and a high degree of variability in the amount found in different batches of the same brand. Of 49 samples analyzed, only one showed B(a)P level below the reference limit of 1 |ig/kg. The investigation of the contamination s origin and variation in the B(a)P levels demonstrated that the drying of corn grains in firewood dryers is one of the sources of contamination, while the humid grinding process contributes to reduce the oil contamination. The use of activated charcoal as a clarificant agent has shown to be effective in removing the PAHs from contaminated oils, reducing the B(a)P concentration from about 30 |ig/kg to non-detectable levels. Total PAHs levels (fluoranthene, pyrene, benzo(a)anthracene, crysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene and bemzo(a,h)anthracene) determined in margarines and vegetable creams ranged from 1.11 to 7.06 ng/kg, while mayonnaise showed values ranging from 1.03 to 21.73mg/kg, possibly reflecting the high variability in the contamination of the used vegetable oils

ASSUNTO(S)

cromatografia liquida de alta eficiencia alimentos - contaminação hidrocarbonetos policiclicos aromaticos

ACESSO AO ARTIGO

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