Evaluation of Hexane Content in Edible Vegetable Oils Consumed in Iran

Yousefi, Mojtaba; Hosseini, Hedayat

doi:10.14302/issn.2641-7669.ject-17-1790

Cited by 8 publications

(6 citation statements)

References 10 publications

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“…Yousefi et al (2017) investigated n-hexane residues in 40 edible oils collected from the Iranian market and found them in 90% of the samples (36 out of 40), with hexane levels above the limit of quantification (LOQ) in 14 samples. This study showed that most oils contained hexane residues; however, the level in all samples was below the European MRL of 1 mg/kg, namely 0.043 mg/kg, which was found in a commercial rapeseed oil [109]. Olive pomace oil, called Orujo oil in Spain, is obtained by extraction with hexane from the olive residues left after pressing the fruit to produce virgin olive oils.…”

Section: N-hexane Residues In Commercial Productsmentioning

confidence: 78%

Towards Substitution of Hexane as Extraction Solvent of Food Products and Ingredients with No Regrets

Cravotto¹,

Fabiano‐Tixier²,

Claux³

et al. 2022

Preprint

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Hexane is a solvent used extensively in the food industry for the extraction of various products such as vegetable oils, fats, flavours, fragrances, colour additives or other bioactive ingredients. As it is classified as a "processing aid", it does not have to be declared on the label under current legislation. Therefore, although traces of hexane may be found in final products, especially in processed products, its presence is not known to consumers. However, hexane, and in particular the n-hexane isomer, has been shown to be neurotoxic to humans and has even been listed as a cause of occupational diseases in several European countries since the 1970s. In order to support the European strategy for a toxic-free environment (and toxic-free food), it seemed important to collect scientific information on this substance by reviewing the available literature. This review contains valuable information on the nature and origin of the solvent hexane, its applications in the food industry, its toxicological evaluation and possible alternatives for the extraction of natural products. Numerous publications have investigated the toxicity of hexane, and several studies have demonstrated the presence of its toxic metabolite 2,5-hexanedione (2,5-HD) in the urine of the general, non-occupationally exposed population. Surprisingly, a tolerable daily intake (TDI) has apparently never been established by any food safety authority. Since hexane residues are undoubtedly found in various foods, it seems more than necessary to clearly assess the risks associated with this hidden exposure. A clear indication on food packaging and better information on the toxicity of hexane could encourage industry to switch towards one of the numerous other alternative extraction methods already developed.

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Section: N-hexane Residues In Commercial Productsmentioning

confidence: 78%

Towards Substitution of Hexane as Extraction Solvent of Food Products and Ingredients with No Regrets

Cravotto¹,

Fabiano‐Tixier²,

Claux³

et al. 2022

Preprint

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show abstract

“…Although it is feasible to minimize these concerns with proper precautions, the production of certain foods, such as all organic foods, is restricted from hexane use. There is indeed evidence that hexane residue up to 21 ppm can be found in soy ingredients and in the 1 ppm range in vegetable oils [32,33]. For soy foods, the Food and Drug Administration (FDA) has not set maximum hexane residue limits, but the European Union (EU) prohibits hexane residue levels greater than 10 ppm.…”

Section: Solvent Extractionmentioning

confidence: 99%

Extraction Methods of Oils and Phytochemicals from Seeds and Their Environmental and Economic Impacts

2021

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Over recent years, the food industry has striven to reduce waste, mostly because of rising awareness of the detrimental environmental impacts of food waste. While the edible oils market (mostly represented by soybean oil) is forecasted to reach 632 million tons by 2022, there is increasing interest to produce non-soybean, plant-based oils including, but not limited to, coconut, flaxseed and hemp seed. Expeller pressing and organic solvent extractions are common methods for oil extraction in the food industry. However, these two methods come with some concerns, such as lower yields for expeller pressing and environmental concerns for organic solvents. Meanwhile, supercritical CO2 and enzyme-assisted extractions are recognized as green alternatives, but their practicality and economic feasibility are questioned. Finding the right balance between oil extraction and phytochemical yields and environmental and economic impacts is challenging. This review explores the advantages and disadvantages of various extraction methods from an economic, environmental and practical standpoint. The novelty of this work is how it emphasizes the valorization of seed by-products, as well as the discussion on life cycle, environmental and techno-economic analyses of oil extraction methods.

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“…PPy-NPs/RGO. So, the SPR signals were separately registered for each n-hexane solution, and the SPR signals were analyzed using Fresnel's equations (1), (3), and (5)- (7). The experiment was repeated 10 times to obtain the variation of resonance angle shift with time.…”

Section: Journal Of Sensorsmentioning

confidence: 99%

“…Typically, rotary evaporator and oven are used to eliminate the n-hexane from palm kernel oil. The analytical methods such as Fourier transform infrared spectroscopy (FT-IR) [6] and gas chromatography (GC) [7] are used to measure the concentration of n-hexane. The mentioned methods are complicated, and they depend on chemical knowledge, nonlinear calibration carves, and high cost instrument.…”

Section: Introductionmentioning

confidence: 99%

Surface Plasmon Resonance Sensor to Detect n‐Hexane in Palm Kernel Oil Using Polypyrrole Nanoparticles Reduced Graphene Oxide Layer

et al. 2021

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Palm kernel oil was extracted using n-hexane. Rotary evaporator and oven were used to remove n-hexane from the oil. Measurement of n-hexane in low concentration is significant and interest subject. In this study, the concentration of n-hexane was measured using the surface plasmon resonance technique. In order to improve the sensitivity of surface plasmon resonance sensor, the polypyrrole nanoparticles decorated reduced graphene oxide (sensing layer) was prepared using the electrodeposition technique on the surface of gold film. Different concentration of n-hexane in isooctane and the palm kernel oil before and after purification was tested using sensing layer. The sensor limit was about 1 ppm. The results were matched with the gas chromatography results. The thickness and roughness of sensing layer were increased after the interaction with n-hexane which was obtained from atomic force microscopy.

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Evaluation of Hexane Content in Edible Vegetable Oils Consumed in Iran

Cited by 8 publications

References 10 publications

Towards Substitution of Hexane as Extraction Solvent of Food Products and Ingredients with No Regrets

Towards Substitution of Hexane as Extraction Solvent of Food Products and Ingredients with No Regrets

Extraction Methods of Oils and Phytochemicals from Seeds and Their Environmental and Economic Impacts

Surface Plasmon Resonance Sensor to Detect n‐Hexane in Palm Kernel Oil Using Polypyrrole Nanoparticles Reduced Graphene Oxide Layer

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