Research Article | OPEN ACCESS
Sources of Polycyclic Aromatic Hydrocarbons in Soybean Oil and its Dynamic Changes Refining Processing
1, 2Ye Yu, 1Qingzhe Jin, 2Yue Wang, 3Yan Gu and 1Xingguo Wang
1School of Food, Jiangnan University, Wuxi, 214122, P.R. China
2Zhangjiagang Entry-exit Inspection and Quarantine Bureau, Zhangjiagang 215600, P.R. China
3Eastocean Oils and Grains Industries (Zhangjigang) Co. Ltd., Zhangjiagang 215633, P.R. China
Advance Journal of Food Science and Technology 2014 1:42-47
Received: August 12, 2013 | Accepted: October 01, 2013 | Published: January 10, 2014
Abstract
In order to understand the sources of Polycyclic Aromatic Hydrocarbons (PAHs) and the influence of the refining steps for soybean oils, soybeans, solvents and samples of the crude soybean oils and the corresponding neutralized, bleached and deodorized oil were collected online in a Chinese oil refinery and then analyzed for 12 different PAHs. PAHs are environmental carcinogenic compounds that may contaminate soybean oils due to contaminated soybeans and extraction solvents and their levels can be reduced by refining. The changes in PAH content in soybean oils at the various refining stages were investigated using a method based on HPLC with fluorescence detection. Soybeans, solvents and the crude soybean oils contained various amounts of PAHs. The PAH levels in the refined oils were considerably lower than those in the corresponding crude oils. An evident decrease in PAH content was observed during extraction, neutralization, bleaching and deodorization.
Keywords:
HPLC, Polycyclic Aromatic Hydrocarbons (PAHs), refined soybean oils, refining process,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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