López-Blanco Rafael, Gilbert-López Bienvenida, Rojas-Jiménez Rubén, Robles-Molina José, Ramos-Martos Natividad, García-Reyes Juan F, Molina-Díaz Antonio
Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
Food Chem. 2016 May 15;199:273-9. doi: 10.1016/j.foodchem.2015.11.132. Epub 2015 Dec 5.
The presence of BTEXS (benzene, toluene, ethylbenzene, xylenes and styrene) in virgin olive oils can be attributed to environmental contamination, but also to biological processes during oil lipogenesis (styrene). In this work, the processing factor of BTEXS from olives to olive oil during its production was evaluated at lab-scale with an Abencor system. Benzene showed the lowest processing factor (15%), whereas toluene and xylenes showed an intermediate behavior (with 40-60% efficiency), and ethylbenzene and styrene were completely transferred (100%). In addition, an attempt to examine the contribution of potential sources to olives contamination with BTEXS was carried out for the first time. Two types of olives samples were classified according to their proximity to the contamination source (road). Although higher levels of BTEXS were found in samples close to roads, the concentrations were relatively low and do not constitute a major contribution to BTEXS usually detected in olive oil.
初榨橄榄油中苯、甲苯、乙苯、二甲苯和苯乙烯（BTEXS）的存在可能归因于环境污染，但也可能归因于油脂生成过程中的生物过程（苯乙烯）。在这项工作中，使用Abencor系统在实验室规模下评估了橄榄油生产过程中从橄榄到橄榄油的BTEXS加工因子。苯的加工因子最低（15%），而甲苯和二甲苯表现出中等水平（效率为40-60%），乙苯和苯乙烯则完全转移（100%）。此外，首次尝试研究潜在污染源对橄榄中BTEXS污染的贡献。根据与污染源（道路）的接近程度对两种橄榄样品进行了分类。尽管在靠近道路的样品中发现了较高水平的BTEXS，但浓度相对较低，对通常在橄榄油中检测到的BTEXS贡献不大。
