Margarines, butter and vegetable oils as sources of polycyclic aromatic hydrocarbons

Anu Hopia; Heikki Pyysalo; Kim Wickström

doi:10.1007/BF02540921

Margarines, butter and vegetable oils as sources of polycyclic aromatic hydrocarbons

Anu Hopia, Heikki Pyysalo, Kim Wickström

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

54 Citations (Scopus)

Abstract

Concentrations of polycyclic aromatic hydrocarbons (PAH) were determined in Finnish butter, margarines and vegetable oils and their raw materials. In all the samples some degree of PAH contamination was found. The average per capita intake was estimated at 0.6 µg per day. The plant raw materials are supposed to be contaminated by combustion-derived atmospheric particles during the growing period. Inappropriate drying processes can substantially increase the contamination level. Deodorization processes used by food industry seem to decrease the total PAH levels significantly.

Original language	English
Pages (from-to)	889 - 893
Number of pages	5
Journal	Journal of the American Oil Chemists' Society
Volume	63
Issue number	7
DOIs	https://doi.org/10.1007/BF02540921
Publication status	Published - 1986
MoE publication type	Not Eligible

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title = "Margarines, butter and vegetable oils as sources of polycyclic aromatic hydrocarbons",

abstract = "Concentrations of polycyclic aromatic hydrocarbons (PAH) were determined in Finnish butter, margarines and vegetable oils and their raw materials. In all the samples some degree of PAH contamination was found. The average per capita intake was estimated at 0.6 µg per day. The plant raw materials are supposed to be contaminated by combustion-derived atmospheric particles during the growing period. Inappropriate drying processes can substantially increase the contamination level. Deodorization processes used by food industry seem to decrease the total PAH levels significantly.",

author = "Anu Hopia and Heikki Pyysalo and Kim Wickstr{\"o}m",

year = "1986",

doi = "10.1007/BF02540921",

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journal = "Journal of the American Oil Chemists' Society",

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T1 - Margarines, butter and vegetable oils as sources of polycyclic aromatic hydrocarbons

AU - Hopia, Anu

AU - Pyysalo, Heikki

AU - Wickström, Kim

PY - 1986

Y1 - 1986

N2 - Concentrations of polycyclic aromatic hydrocarbons (PAH) were determined in Finnish butter, margarines and vegetable oils and their raw materials. In all the samples some degree of PAH contamination was found. The average per capita intake was estimated at 0.6 µg per day. The plant raw materials are supposed to be contaminated by combustion-derived atmospheric particles during the growing period. Inappropriate drying processes can substantially increase the contamination level. Deodorization processes used by food industry seem to decrease the total PAH levels significantly.

AB - Concentrations of polycyclic aromatic hydrocarbons (PAH) were determined in Finnish butter, margarines and vegetable oils and their raw materials. In all the samples some degree of PAH contamination was found. The average per capita intake was estimated at 0.6 µg per day. The plant raw materials are supposed to be contaminated by combustion-derived atmospheric particles during the growing period. Inappropriate drying processes can substantially increase the contamination level. Deodorization processes used by food industry seem to decrease the total PAH levels significantly.

U2 - 10.1007/BF02540921

DO - 10.1007/BF02540921

M3 - Article

VL - 63

SP - 889

EP - 893

JO - Journal of the American Oil Chemists' Society

JF - Journal of the American Oil Chemists' Society

SN - 0003-021X

IS - 7

ER -