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A preliminary study of PCBs, PAHs, pesticides and trace metals contamination in cold-pressed rapeseed oils from conventional and ecological cultivations

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Abstract

The purpose of this study was to investigate the levels of polycyclic aromatic hydrocarbons [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, and benzo(a)pyrene], polychlorinated biphenyls (6 marker and 12 dioxin-like), pesticides (74 compounds) and heavy metals (Pb, Cd, As, Hg, Fe, Cu), in the cold-pressed rapeseed oils from conventional (RC) and ecological cultivations (RE). Similar level of PAHs, PCBs and heavy metals was found in the investigated cold-pressed oils; moreover, no effect of rapeseeds cultivation practice on the level of pesticide residues was found. Levels of PAHs, PCBs, and pesticides were within EU legislation limits. Concentration of 4 PAHs oscillated between 3.13 and 6.15 μg/kg, concentration of non-dioxin-like PCBs was within 2599.4–8380.8 pg/g range, dioxin-like PCSs levels varied from 310.2 to 819.4 pg/g (0.307–0.780 pg TEQ/g oil). Iron (Fe) and copper (Cu) were prevailing heavy metals found in the studied oils (0.236–1.690 mg/kg range, 0.036–0.062 mg/kg range, respectively). Measured lead (Pb) contents reached (RC1) or were nearly equal to the EU limit of 0.1 mg/kg (RE1 and RE2).

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Abbreviations

B[a]A:

Benzo(a)anthracene

B[a]P:

Benzo(a)pyrene

B[b]F:

Benzo(b)fluoranthene

Chry:

Chrysene

PAH:

Polycyclic aromatic hydrocarbon

PCB:

Polychlorinated biphenyl

TEF:

2,3,7,8-TCDD dioxin toxicity facor

TEQ:

2,3,7,8-TCDD dioxin toxicity equivalency

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787, Warsaw, Poland

    Małgorzata Wroniak & Agnieszka Rękas

Authors
  1. Małgorzata Wroniak
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  2. Agnieszka Rękas
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Correspondence to Agnieszka Rękas.

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The authors have declared no conflict of interest.

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Wroniak, M., Rękas, A. A preliminary study of PCBs, PAHs, pesticides and trace metals contamination in cold-pressed rapeseed oils from conventional and ecological cultivations. J Food Sci Technol 54, 1350–1356 (2017). https://doi.org/10.1007/s13197-017-2575-y

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  • DOI: https://doi.org/10.1007/s13197-017-2575-y

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