Occurrence, determination, and assessment of mineral oils in oilseeds and vegetable oils

Abstract

Mineral oil hydrocarbon contaminations can often be found in oilseeds, oils, and fats as these matrices are good keepers to accumulate them from all kind of sources along the production chain. In addition, seeds and vegetable oils contain naturally occurring hydrocarbons in various compositions. These naturally hydrocarbons can serve for a proof of authentication and they have to be taken into account for the analysis of mineral oil hydrocarbons as contaminants. In this review, the many sources of contamination like environmental effects, production machinery, and packaging materials are referred to and reported data for contaminated vegetable oils like sunflower, olive, and palm oil and in addition raw materials and feed are focused on. This is of special importance for the food survey and for the production as it is a challenging task to survey the many routes of contamination along the production chain and during storage in order to improve the food quality. There is still discussion where to fix a reasonable limit for such contaminants in oils and fats, where levels are often very high compared to levels found for migration from packaging materials into low fat products. For the later ones draft limits have been discussed, but it will be a challenge to reduce mineral oil hydrocarbon contamination in oils and fats to a similar extend. In addition, the determination of low levels of hydrocarbon contamination is demanding and validation of sophisticated coupled LC–GC methods in collaborative trials is still in development. Practical applications: An overview about the analysis of mineral oil hydrocarbon contaminations of oilseeds, oils, and fats is given. For seeds and vegetable oils also contain naturally occurring hydrocarbons in various compositions, reference data on these naturally hydrocarbons are provided. The many sources of contamination like environmental effects, production machinery, and packaging materials are referred to and vegetable oils like sunflower, olive, and palm oil and in addition raw materials and feed are focused on. The arguments for a reasonable limit for such contaminants in oils and fats are discussed. Analysis of mineral oil hydrocarbon contamination of oilseeds, oils, and fats is reviewed. Reference data on naturally hydrocarbons are provided, which occur in various compositions. The many sources of contamination like environmental effects, production machinery, and packaging materials are referred to and vegetable oils like sunflower, olive, palm oil, raw materials, and feed are focused on. The arguments for a reasonable limit for such contaminants in oils and fats are discussed.

Offline Solid-phase Extraction Large-volume Injection-Gas chromatography for the Analysis of Mineral Oil-saturated Hydrocarbons in Commercial Vegetable Oils

“…A total of 27 commercial vegetable oil samples 6 extra virgin olive oils, 2 canola oils, 2 blended oils, 3 linseed oils, 3 peanut oils, 4 camellia seed oils, 1 sesame seed oil, 2 soybean oils, 2 corn oil, 2 sunflower oils were analyzed 5,12 .…”

Occurrence of n-Alkanes in Vegetable Oils and Their Analytical Determination

“…As already mentioned, in practice all the methods developed for mineral oil analysis, except those designed to eliminate n-alkanes (which may give interference when co-eluting with mineral oils), can be used for evaluating endogenous n-alkanes in vegetable oils. A number of reviews described methods for mineral oil determination in vegetable oils [38][39][40], so readers can refer to them for more detailed information.…”

Offline Solid-Phase Extraction and Separation of Mineral Oil Saturated Hydrocarbons and Mineral Oil Aromatic Hydrocarbons in Edible Oils, and Analysis via GC with a Flame Ionization Detector

“…Mineral oil hydrocarbons (MOH) are products obtained from the distillation of petroleum and are mainly composed of hydrocarbons, but they are also synthetically produced from coal, natural gas and biomass [1]. These MOH can usually contaminate food in many different ways, by contact with materials that have mineral oils, such as paperboard or inks, mineral oils used in machinery that are utilized during the oil manufacturing process, or even food additives [2]. Lubricating oils for food use are a complex mixture of these aliphatic saturated hydrocarbons and linear or branched ones (paraffin), ranging from C20 to C54 [3].…”

“…MOH can be either mineral oil saturated hydrocarbons (MOSH), which accumulate in tissues, lymph nodes, spleen and liver, and can cause microgranulomas [ 2 ], or mineral oil aromatic hydrocarbons (MOAH), which are considered as possible carcinogenic and mutagenic substances [ 5 ].…”