Polycyclic aromatic hydrocarbons (PAHs) are food contaminants whose presence in foodstuffs is especially alarming due to their carcinogenic character. These substances are highly lipophilic and thus, unsafe levels of these compounds have been found in edible fats and oils. Efficient methodologies to determine such molecules in lipidic matrixes are therefore essential. In this review, a detailed description of the analytical methods for the determination of PAHs in vegetable oils from the last 15 years has been provided. Particular emphasis has been placed on innovative sample treatments, which facilitate and shorten the pretreatment of the oils. Finally, results from recent investigations have been reviewed and studied in depth, in order to elucidate which PAHs are most commonly found in vegetable oils.
Keywords: GC-MS; LC-Fluorescence; PAHs occurrence; Polycyclic aromatic hydrocarbons (PAHs); edible oils.
© 2020 Institute of Food Technologists®.