Skip to main content
SpringerLink
Log in

Margarines, butter and vegetable oils as sources of polycyclic aromatic hydrocarbons

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Concentrations of polycyclic aromatic hydrocarbons (PAH) were determined in Finnish butter, margarines and vegetable oils and their raw materials. In all the samples some degree of PAH contamination was found. The average per capita intake was estimated at 0.6 µg per day. The plant raw materials are supposed to be contaminated by combustion-derived atmospheric particles during the growing period. Inappropriate drying processes can substantially increase the contamination level. Deodorization processes used by food industry seem to decrease the total PAH levels significantly.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Santodonato, J., D. Basu and P. Howard, inPolycyclic aromatic hydrocarbons, edited by A. Björseth and A. Dennis, Battelle Press, Columbus, OH, 1983.

    Google Scholar 

  2. Dennis, M., R. Massey, D. McWeeny, M. Knowles and D. Watson,Food Chem. Toxic. 21:569 (1983).

    Article  CAS  Google Scholar 

  3. Grimmer, G., A. Hildebrant and H. Böhnke,Dtsch. Lebensm. Rundsch. 71:93 (1975).

    CAS  Google Scholar 

  4. Grimmer, G., and A. Hildebrandt,Chem. Ind. 47:2000 (1967).

    CAS  Google Scholar 

  5. Biernoth, G., and H. Rost,Chem. Ind. 47:2002 (1967).

    CAS  Google Scholar 

  6. Kolarovic, L., and H. Traitler,J. Chromatogr. 237:263 (1982).

    Article  CAS  Google Scholar 

  7. Heddeghem, A., A. Huyghebaert and H. deMoor,Z. Lebensm. Unters. Forsch. 171:9 (1980).

    Article  Google Scholar 

  8. Howarth, J., E. Turicchi, R. White and T. Fazio,J. Assoc. Off. Anal. Chem. 49:1236 (1966).

    Google Scholar 

  9. Rost, H.,Chem. Ind. 14:612 (1976).

    Google Scholar 

  10. Swalloz, W.,N. Z. J. Sci. 19:407 (1976).

    Google Scholar 

  11. Grimmer, G., K-W. Naujack and D. Schneider,Fresenius Z. Anal. Chem. 311:475 (1982).

    CAS  Google Scholar 

  12. Lee, M.L., M.V. Novotny and K.D. Bartle,Analytical Chemistry of Polycyclic Aromatic Compounds, by Academic Press, New York, 1981, pp. 441–449.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Technical Research Centre of Finland, Food Research Laboratory, Biologinkuja 1, SF-O215O, Espoo, Finland

    Anu Hopia, Heikki Pyysalo & Kim Wickström

Authors
  1. Anu Hopia
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Heikki Pyysalo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kim Wickström
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Hopia, A., Pyysalo, H. & Wickström, K. Margarines, butter and vegetable oils as sources of polycyclic aromatic hydrocarbons. J Am Oil Chem Soc 63, 889–893 (1986). https://doi.org/10.1007/BF02540921

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02540921

Keywords

Search

Navigation