Estimation of trace amounts of benzene in solvent-extracted vegetable oils and oil seed cakes

Abstract

A new method is presented for the qualitative and quantitative estimation of trace amounts (up to 0.15 ppm) of benzene in crude as well as refined vegetable oils obtained by extraction with food grade hexane (FGH), and in the oil seed cakes left after extraction. The method involves the selection of two solvents; cyclohexanol, for thinning of viscous vegetable oil, and heptane, for azeotroping out trace benzene as a concentrate from the resulting mixture. Benzene is then estimated in the resulting azeotrope either by UV spectroscopy or by GC-MS subject to availability and cost effectiveness of the latter. Repeatability and reproducibility of the method is within 1-3% error. This method is suitable for estimating benzene in vegetable oils and oil seed cakes.

Factors Influencing Benzene Formation from the Decarboxylation of Benzoate in Liquid Model Systems

“…Benzene is a volatile organic compound (VOC) known to be carcinogenic to humans, classified as a Group 1 carcinogen 1 and may be present in food and beverages. 2À8 Several sources contribute to the occurrence of this VOC in foods, such as solvent extraction of vegetable oils with hexane, 9 contaminated carbon dioxide used in carbonated drinks, 10,11 and the smoking process (with wood or charcoal or use of liquid smoke) to incorporate flavors into foods. 2,12 Benzene may also be introduced into foods through leaching from various packaging materials, or from environment and water supply contamination.…”

“…Benzene is a volatile organic compound (VOC) known to be carcinogenic to humans, classified as a Group 1 carcinogen and may be present in food and beverages. − Several sources contribute to the occurrence of this VOC in foods, such as solvent extraction of vegetable oils with hexane, contaminated carbon dioxide used in carbonated drinks, , and the smoking process (with wood or charcoal or use of liquid smoke) to incorporate flavors into foods. , Benzene may also be introduced into foods through leaching from various packaging materials, or from environment and water supply contamination. , Furthermore, food processing conditions such as irradiation treatments and high temperatures processes (e.g., roasting) have been linked to benzene formation. Under such conditions, the decomposition of certain amino acids (e.g., phenylalanine) and other common food ingredients such as carotene or flavor-compounds (e.g., pinene and limonene) may take place and yield benzene. , In addition, the decarboxylation of benzoate, a widely used food preservative may also occur resulting in benzene formation.…”

Benzene in food and risk for health

“…Бензен у храну може доспети из спољне средине: контаминацијом воде која се ко ристи у производњи и припреми хране (из индустријских испуста, депонија и акци дената), (10,11) преко угљендиоксида ко нта ми нираног бензеном, (12) или из амба лаже у коју се пакују намирнице. (13) Бензен може да се синтетише и током екстракције биљних уља хексаном, (14) ди мљења и иридације намирница, или када се намирнице излажу високој температури. У таквим условима, распадањем појединих аминокиселина и других састојака хране долази до формирања бензена.…”

Benzene food exposure and their prevent methods: a review

“…Polluted carbon dioxide has also been reported as a source of benzene in beer and water (Wu et al , 2006). The use of hexane in solvent extraction from vegetable oils helps to detect benzene in food (Masohan et al , 2000).…”