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Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Olive and Refined Pomace Olive Oils with Modified Low Temperature and Ultrasound-Assisted Liquid–Liquid Extraction Method Followed by the HPLC/FLD

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Abstract

The cleanup method of modified low temperature was compared with the standardized method of modified ultrasound-assisted liquid–liquid (UALL) extraction for the analysis of 15 polycyclic aromatic hydrocarbons (PAHs) in olive oil and refined pomace olive oil. The modified UALL extraction consisted in purification on C18 reversed-phase, Florisil-bonded-phase and NH2 cartridges, and modified low-temperature extraction was followed by alumina-N and NH2 solid-phase extraction (SPE) cartridges. Both methods are followed by reversed-phase high-performance liquid chromatography with fluorescence detection. The chromatograms of the final extracts showed lower interferences in both of the methods. The solvent consumption and cost for the modified UALL method were higher than those of the modified low temperature, and also, it needed more equipment, but its analysis time was less. The limit of detection and limit of quantitation of the modified UALL method were 0.16–0.97 and 0.57–2.93 μg kg−1, respectively, and for the modified low temperature, they were 0.09–1.97 and 0.29–5.99 μg kg−1, respectively. The PAH recoveries for the modified UALL extraction method ranged from 75.0 to 111.0 % (RSD = 3–8 %), and for the modified low temperature, they ranged from 81.5 to 113.8 % (RSD = 3–10 %).

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Abbreviations

ACE:

Acenaphthene

ACL:

Acenaphthylene

ANT:

Anthracene

BaA:

Benz[a]anthracene

BaP:

Benzo[a]pyrene

BbF:

Benzo[b]fluoranthene

BkF:

Benzo[k]fluoranthene

BghiP:

Benzo[ghi]perylene

CHR:

Chrysene

DBaA:

Dibenz[a,h]anthracene

EFSA:

The Scientific Panel of European Food Safety Authority

EPA:

US Environmental Protection Agency

EU:

Commission Regulation

FT:

Fluoranthene

FL:

Fluorine

HPLC/FLD:

High-performance liquid chromatography with a spectrofluorometric detector

IP:

Indeno[1,2,3-cd]pyrene

LOD:

Limit of detection

LOQ:

Limit of quantitation

NPH:

Naphthalene

PHE:

Phenanthrene

PAHs:

Polycyclic aromatic hydrocarbons

PYR:

Pyrene

SPE:

Solid-phase extraction

UALL:

Ultrasound-assisted liquid–liquid

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Acknowledgments

This research was done with the financial support by Standard Research Institute, Faculty of Food Industry and Agriculture (Project No. 91-05).

Conflict of Interest

Zohreh Taghvaee declares that she has no conflict of interest. Zahra Piravivanak declares that she has no conflict of interest. Karamatollah Rezaei declares that he has no conflict of interest. Mohammad Faraji declares that he has no conflict of interest.

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This article does not contain any studies on human or animal subjects.

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Authors and Affiliations

  1. Faculty of Food Industry and Agriculture, Department of Food Science and Technology, Standard Research Institute (SRI), Karaj, P. O. Box 31745-139, Iran

    Zohreh Taghvaee, Zahra Piravivanak & Mohammad Faraji

  2. Department of Food Science, Engineering and Technology, University of Tehran, Karaj, P. O. Box 31587-77871, Iran

    Karamatollah Rezaei

Authors
  1. Zohreh Taghvaee
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  2. Zahra Piravivanak
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  3. Karamatollah Rezaei
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  4. Mohammad Faraji
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Correspondence to Zahra Piravivanak.

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Taghvaee, Z., Piravivanak, Z., Rezaei, K. et al. Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Olive and Refined Pomace Olive Oils with Modified Low Temperature and Ultrasound-Assisted Liquid–Liquid Extraction Method Followed by the HPLC/FLD. Food Anal. Methods 9, 1220–1227 (2016). https://doi.org/10.1007/s12161-015-0297-1

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  • DOI: https://doi.org/10.1007/s12161-015-0297-1

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