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Benzo(a)pyrene in Brazilian vegetable oils

A M Pupin1, M C Toledo

  • 1Centro Pluridisciplinar de Pesquisas Quimicas, Biológicas e Agrícolas, CPQBA-Universidade Estadual de Campinas, Brazil.

Food Additives and Contaminants
|August 1, 1996
PubMed
Summary

Benzo(a)pyrene (B(a)P), a harmful polycyclic aromatic hydrocarbon, was detected in most Brazilian vegetable oils. Corn oils showed higher B(a)P levels compared to European samples, indicating potential food safety concerns.

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Environmental Science

Background:

  • Polycyclic Aromatic Hydrocarbons (PAHs), including benzo(a)pyrene (B(a)P), are contaminants found in various foods.
  • Vegetable oils are a significant part of the human diet, and their contamination levels require monitoring.
  • Previous studies have indicated the presence of B(a)P in oils, but data from the Brazilian market is limited.

Purpose of the Study:

  • To quantify benzo(a)pyrene (B(a)P) levels in common vegetable oils available in Brazil.
  • To compare B(a)P concentrations in Brazilian corn oil with international data.
  • To assess potential dietary exposure risks associated with B(a)P in vegetable oils.

Main Methods:

  • Analysis of vegetable oil samples including rape seed, corn, soybean, sunflower, rice, palm, and garlic.
  • Extraction and purification using liquid-liquid extraction and silica gel column chromatography.
  • Quantification of B(a)P by high-performance liquid chromatography with fluorescence detection (HPLC-FLD).

Main Results:

  • Benzo(a)pyrene (B(a)P) was detected in nearly all analyzed vegetable oil samples, with levels up to 58.9 µg/kg.
  • Mean B(a)P levels were highest in corn oil (10.8 µg/kg) and soybean oil (2.2 µg/kg).
  • Garlic and rape seed oils showed no detectable B(a)P; however, Brazilian corn oils had higher B(a)P levels than reported European corn oils.

Conclusions:

  • Vegetable oils on the Brazilian market frequently contain benzo(a)pyrene (B(a)P).
  • Corn oil represents a significant source of B(a)P exposure in the Brazilian diet.
  • Further investigation into B(a)P sources and mitigation strategies in vegetable oil production is warranted.

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