Rapid determination of BTEXS in olives and olive oil by headspace-gas chromatography/mass spectrometry (HS-GC–MS)

In this work, a straightforward, reliable and effective automated method has been developed for the direct determination of monoaromatic volatile BTEXS group (namely benzene, toluene, ethylbenzene, o-, m- and p-xylenes, and styrene) in olives and olive oil, based on headspace technique. Separation, identification and quantitation were carried out by headspace-gas chromatography–mass spectrometry (HS-GC–MS) in selected ion monitoring (SIM) mode. Sample pretreatment or clean-up were not necessary (besides olives milling) because the olives and olive oil samples are put directly into an HS vial, automatically processed by HS and then injected in the GC–MS for chromatographic analysis. The chemical and instrumental variables were optimized using spiked olives and olive oil samples at 50 μg kg−1 of each targeted species. The method was validated to ensure the quality of the results. The precision was satisfactory with relative standard deviations (RSD (%)) in the range 1.6–5.2% and 10.3–14.2% for olive oil and olives, respectively. Limits of detection were in the range 0.1–7.4 and 0.4–4.4 μg kg−1 for olive oil and olives, respectively. Finally, the proposed method was applied to the analysis of real olives and olive oil samples, finding positives of the studied compounds, with overall BTEXS concentration levels in the range 23–332 μg kg−1 and 4.2–87 μg kg−1 for olive oil and olives, respectively.