Reducing polycyclic aromatic hydrocarbons (PAHs) in olive pomace oil using short-path molecular distillation.

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ID: 80237
2020
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Abstract
Bleached olive pomace oil (BOPO) was distilled using a short-path molecular distillation unit to determine the impacts of distillation conditions on the removal of 15 PAHs from the list of 16 EPA-priority pollutant PAHs. The removal of PAHs was achieved at elevated temperatures (110-230°C) and pressures (0.05, 0.5, 5 mbar). The oil was also deodorised at 230°C under 0.5, 1 and 5 mbar pressures to determine the effect of pressure during deodorisation on the removal of PAHs. High-performance liquid chromatography (HPLC) with fluorescence detector (HPLC-FLD) was used for quantifying PAH concentrations in oil samples. PAH concentrations in BOPO were considerably reduced after molecular distillation and both temperature increment and pressure decrease were effective for the removal of PAHs from olive pomace oil. When above 190°C, BaP could be reduced to <2 µg/kg at all pressures. Distillation at 230°C under 0.05 mbar absolute pressure reduced the sum of four PAHs (BaP, Chr, BaA, BbF) to 7 µg/kg, which meets the acceptable levels established by the European Union (10 µg/kg). Deodorisation effectiveness was increased by decreasing absolute pressure, particularly for light PAHs.
Reference Key
kiralan2020reducingfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Kiralan, S Sezer;Tekin, Aziz;
Journal food additives & contaminants part a, chemistry, analysis, control, exposure & risk assessment
Year 2020
DOI
10.1080/19440049.2019.1704444
URL
Keywords
polycyclic aromatic hydrocarbons (pahs) molecular distillation deodorisation olive pomace oil

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