Bertoz Valentina, Purcaro Giorgia, Conchione Chiara, Moret Sabrina
Department of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
Gembloux Agro-Bio Tech, University of Liège Bât, G1 Chimie des Agro-Biosystèmes, Passage des Déportés 2, 5030 Gembloux, Belgium.
Foods. 2021 Feb 3;10(2):324. doi: 10.3390/foods10020324.
Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental and processing contaminants, which may contaminate vegetable oils due to atmospheric fall-out or bad production practices. Due to their carcinogenic and toxic effects, surveillance schemes and mitigation strategies are needed to monitor human exposure to PAHs. In particular, due to the lipophilic nature of these substances, edible oils may present unsafe levels of these compounds. Among these, olive oil, and in particular extra virgin olive oil, is a high-value commodity, also known for its health benefits. Therefore, the occurrence of contaminants in this product is not only of health concern but also causes economic and image damage. In this review, an overview of the occurrence of PAHs in all categories of olive oil is provided, as well as a description of the official methods available and the analytical developments in the last 10 years.
多环芳烃（PAHs）是普遍存在的环境污染物和加工污染物，由于大气沉降或不良生产操作，它们可能会污染植物油。由于其致癌和毒性作用，需要监测计划和缓解策略来监测人类对PAHs的暴露。特别是，由于这些物质的亲脂性，食用油中这些化合物的含量可能不安全。其中，橄榄油，尤其是特级初榨橄榄油，是一种高价值商品，也因其对健康有益而闻名。因此，该产品中污染物的存在不仅关乎健康，还会造成经济损失和形象损害。在这篇综述中，提供了各类橄榄油中PAHs的存在情况概述，以及现有官方方法和过去10年分析进展的描述。
