Author/Authors :
Taghvaee، Zohreh نويسنده Faculty of Food Industry and Agriculture, Standard Research Institute of Iran (ISIRI), Karaj, Iran , , Piravivanak، Zahra نويسنده Faculty of Food Industry and Agriculture, Standard Research Institute of Iran (ISIRI), Karaj, Iran , , Rezaee، Keramatollah نويسنده Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran , , Faraji، Mohammad نويسنده Faculty of Food Industry and Agriculture, Standard Research Institute of Iran (ISIRI), Karaj, Iran , , Nanvazadeh، Sara نويسنده Faculty of Food Industry and Agriculture, Standard Research Institute of Iran (ISIRI), Karaj, Iran ,
Abstract :
Background and Objectives: A method was developed and validated for determining 15 polycyclic aromatic hydrocarbons (PAHs) in refined olive and refined pomace olive oils using high performance liquid chromatography coupled with a fluorescence detector.
Materials and Methods: The sample preparation involved liquid–liquid extraction with organic solvent and low temperature clean-up. The low temperature allowed most of the lipids in the extract to be removed. Then alumina-N and NH2 solid phase extraction cartridges were used for further clean-up.
Results: The results showed that the obtained chromatogram of extract was free of significant interferences. The PAH recoveries ranged from 81% to 114 %. Limit of detection and limit of quantitation for individual PAHs were 0.09-1.97 µgkg-1 and 0.29-5.99 µgkg-1, respectively.
Conclusions: The performance of the present method was evaluated for determining PAHs in various types of real refined olive and refined pomace olive oil samples, and suitable results were obtained. The variable levels of PAHs were detected to range from 0.29 to 8.21µgkg-1 in real samples.
Keywords: Polycyclic aromatic hydrocarbons (PAHs), Refined olive oil, Refined pomace olive oil, Low temperature extraction, High performance liquid chromatography with fluorescence detection (HPLC/FLD
