Phthalate, adipate and sebacate esters contamination in olive oils produced in Sicily in the crop years 2006e2009 and in Molise in the crop years 2007e2008 was studied by HRGC-MS. The statistical elaboration of plasticizer data was performed to compare the contamination of the Sicilian samples with those of the samples produced in Molise in the same crop years and to compare the contamination of the Sicilian samples produced in three consecutive crop years. In all analyzed samples DEA, DiHP, DOP, and DEHS residues were always less than their LOQ. Furthermore in Sicilian olive oils were not found residues of DBA and DiDP, while DiBP, BBP and DEHP were found to be the phthalates most abundants. In Molise olive oils there were not residues of DiBA, DMP and DEP, while DiNP and DiDP are the most abundants. Among all plasticizers found only DEHP was observed stronger that its proposed limit by BNN (3 mg/kg) in 9.1% of Molise olive oils and in 27.27% of Sicilian samples of the year 2007e2008. Finally, plasticizer values found in this study were compared with those obtained earlier in olive oils produced in Sicily in the crop years 2002e2003. The results showed that the contamination has not decreased.
Vegetable oils are one of the most important components of the human diet, therefore unfortunately, contamination of olive oils is not only due to pesticide residues, but also derives from the presence of plasticizers. The presence of plasticizers constitute a significant health risk. There is evidence that phthalates are hepatotoxic, are harmful to the gastrointestinal tract, irritating to skin and eyes and are probably carcinogenic, while adipates and sebacate are toxic by contact, ingestion or inhalation [1, 2].Phthalates, adipates and sebacates are present as additives in the plastic components of the machinery used to extract and/or decant the oils, are transferred to the product oils during the production cycle, or of the packages.
Phthalate, adipate and sebacate residues by HRGC-MS in olive oils from Sicily and Molise (Italy) / Dugo, Giacomo; Fotia, V.; LO TURCO, Vincenzo; Maisano, Roberta; Potorti', ANGELA GIORGIA; Salvo, Andrea; DI BELLA, Giuseppa. - In: FOOD CONTROL. - ISSN 0956-7135. - 22:(2011), pp. 982-988. (Intervento presentato al convegno 1 st Mass Spectrometry Food Day tenutosi a Parma, Italy) [10.1016/j.foodcont.2010.12.006].
Phthalate, adipate and sebacate residues by HRGC-MS in olive oils from Sicily and Molise (Italy)
SALVO, Andrea;
2011
Abstract
Vegetable oils are one of the most important components of the human diet, therefore unfortunately, contamination of olive oils is not only due to pesticide residues, but also derives from the presence of plasticizers. The presence of plasticizers constitute a significant health risk. There is evidence that phthalates are hepatotoxic, are harmful to the gastrointestinal tract, irritating to skin and eyes and are probably carcinogenic, while adipates and sebacate are toxic by contact, ingestion or inhalation [1, 2].Phthalates, adipates and sebacates are present as additives in the plastic components of the machinery used to extract and/or decant the oils, are transferred to the product oils during the production cycle, or of the packages.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
