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

Anu Hopia, Heikki Pyysalo, Kim Wickström

Research output: Contribution to journalArticleScientificpeer-review

58 Citations (Scopus)


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 languageEnglish
Pages (from-to)889-893
JournalJournal of the American Oil Chemists' Society
Issue number7
Publication statusPublished - 1986
MoE publication typeA1 Journal article-refereed


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