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Results of pesticide residue analyses in crude seed oils. This graph shows the detection limit and the maximum observed levels for water-degummed soybean oil, crude rapeseed oil and crude sunflower oil.
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The Unilever Food Safety Assurance system for refined oils and fats is based on risk assessments for the presence of contaminants or pesticide residues in crude oils, and refining process studies to validate the removal of these components. Crude oil risk assessments were carried out by combining supply chain visits, and analyses of the contaminant...
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Context 1
... a limited selection of mainly organo- phosphorus insecticides was detectable in crude seed oils (soybean, sunflower and rapeseed oil). Figure 1 gives an overview of the maximum pesticide levels found in rapeseed, sunflower and soybean oil. No pesticide residues were detected in crude palm oil, palm kernel oil, and coconut oil. ...
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Biodiesel fuel is a replacement for diesel as a fuel produced from biomass resources. It is usually defined as a fatty acid methyl ester (FAME) derived from vegetable oil or animal fat. In European countries, such as Germany and France, biodiesel fuel is commercially produced mainly from rapeseed oil, whereas in the United States and Argentina, soy...
Citations
... Several studies have paid particular attention to the presence of pesticides in various edible oils sometimes with the use of different analytical methods, the modification of existing methods or the optimization of certain methods (Ferrer et al., 2005;Garcia-Reyes et al., 2007;Li et al., 2007;Gerrit, 2008;Van Duijn and Den Dekker, 2010;Sobhanzadeh et al., 2011;Polgár et al., 2012;Roszko et al., 2012;Sharmili et al., 2016;He et al., 2017). The list is not exhaustive. ...
Article History Keywords Edible oil Refining Contaminant Mycotoxin Pesticide Gossypol. Edible oils are widely consumed foods. These oils come from various animal materials raw and vegetable products. Edible oils are prone to many contaminants. Contaminants can be found at all levels from oilseed production to conservation through refining processes and end up in oils. The contaminants origin may be of endogenous or exogenous. These are water, phosphorus, non-visible insoluble compounds, free fatty acids, residual hexane, benzo [a] pyrene, pesticides, dioxins, mycotoxins, mineral oils, cargo residues, minerals such as iron, copper, lead, gossypol, many primary and secondary oxidation products, etc. To eliminate or limit these compounds having a nuisance or toxicity for the consumer, it is allowed the refining of oils (chemical, physical or enzymatic). In addition, the regulatory limits of anti-nutritional factors in edible oils have been set in order to obtain quality oils and to guarantee the health of consumer living in developing country. This results in analytical methods developed for quantitative and qualitative evaluation of oils intended for human consumption. Contribution/Originality: This study on the contaminants of edible oils contributes to knowledge the sanitary consumption of these oils and their analytical methods. Previously, the contaminants in the oils did not experience infatuation. Our study focuses on pesticides, mycotoxins and gossypol which are anti-nutritional factors present in edible oils widely consumed.
... According to data reported by oil producers, OPPs insecticides are commonly found in vegetable oils at relatively high concentrations. Results of this study seem to confirm that data (Duijn, 2008;Lacoste et al., 2005;Duijn and den Dekker, 2010). ...
Global markets and supply chains for the long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are complex. EPA and DHA are crucial materials for fortified foods, nutraceutical and pharmaceutical markets. They also provide essential nutrition in animal feeds, notably to the growing aquaculture industry, currently the major market (by volume). Traditional supply routes through fish oil and fishmeal are recognized as being finite, but novel sources such as algal oils and genetically modified (GM) seed oil crops (e.g., canola, camelina) and yeasts are now commercial products or very close to commercialization.
Oils and fats are important for food preparation or as ingredients in food. Crude oils and fats may contain the following contaminants: pesticide residues, polycyclic aromatic hydrocarbons, hydrocarbons of mineral origin and mycotoxins. The risk for presence of a contaminant in a crude oil depends on practices applied in the specific oil and fat supply chain. These risks are classified in a crude oil risk matrix; this matrix can be used to determine the frequency of contaminant analyses.Crude oils are normally refined before food use to improve taste and appearance. This refining process also reduces the levels of most of the contaminants. Contaminant levels below legal limit or industry standard can be assured by combination of crude oil analyses and refining process validation.The refining process itself may also result in the formation of process contaminants. The best-known example is trans fatty acids formed during high temperature deodorization. 3-MCPD and glycidyl esters have also been recently reported as undesirable side reaction products.The provided contaminant levels and process validation information are summarized in an HACCP study.
Crude vegetable oils and fats after oil extraction may contain contaminants introduced in the supply chain. Many of these contaminants are largely removed from the oil by the refining process. However, these contaminants will concentrate in the refinery by‐products; acid oil from soapsplitting and filter blowing, spent bleaching earth, and deodorizer distillate. The contaminant levels in these by‐products are calculated by determining the lipids balance of the refinery and the fate of the contaminants in the refining process. Calculations of some example oils with characteristic contaminant levels show that deodorizer distillate from chemical refining has a high‐contamination risk, deodorizer distillate from physical refining and spent bleaching earth has a medium risk, whereas acid oil from soapsplitting and filter blowing have a low‐contamination risk.
Extracted oils and fats contain impurities like free fatty acids, phospholipids, etc., and may contain contaminants like polycyclic aromatic hydrocarbons and pesticides. The impurities and some entrained oil form the refinery by‐products; acid oil, spent earth, and deodorizer distillate. The contaminants will concentrate in these by‐products. For application in animal feed, acid oil is relatively safe (green), oil from spent bleaching earth requires contaminant analysis (orange), whereas contaminant levels in deodorizer distillate are often too high for use in feed (red).
The main constituents of oils and fats are triacylglycerol (TAG) molecules. The composition of these molecules determines the type of oil or fat and its main physical and chemical properties. Besides TAGs, a wide range of minor components is also present in unrefined oils and fats. These can be residues of the oil crop remaining in the oil after oil extraction, products of oil degradation or supply chain contaminants. Some minor components affect the product quality, while others have a negative health effect. This chapter gives an overview of the methods used to measure oil and fat compositions, followed by an examination of the minor components and contaminants, looking at each of the following points: origin, analytical technique, level in the crude oil, removal by refining, and specification and/or legal level. This information is summarised in the quality and food safety assurance system.
The hydrocarbon content of Jatropha curcas seed oil obtained from Oleh Community in Delta State, NIFOR farm in Edo State and Ikabigbo in Edo State represented as samples X, Y and Z respectively were investigated using Gas Chromatography with flame ionization detector. The predominant alkanes found in the oil samples are n-Eicosane (C20H42) and n-Docosane (C22H46), while the major polynuclear aromatic hydrocarbon found in the oil samples is chrysene. Sample X has the highest percentage of n-Eicosane (65.72%), sample Y has 35.56% n-Eicosane while sample Z has the lowest n-Eicosane (0.23%). Sample Z has the highest percentage of n-Docosane (91.38%), sample Y has 60.11% n-Docosane with sample X being the lowest (22.65%). The percentage of chrysene in sample Y is highest (100%), sample X has 97.47% while sample Z has the lowest percentage of chrysene (44.75%).
Oil refining is essential for ensuring quality and safety of oils and fats. However, during the deodorization step of the refining process, the oil is exposed to high temperatures and changes in the lipid matrix may occur leading to the formation of 3-chloropropane-1,2-diol (3-MCPD) esters and possibly other processing by-products. This study was initiated to address the limited understanding on the formation of 3-MCPD ester in oil refining. The impact of refining conditions, both at pilot-plant and industrial scale, were investigated by subjecting palm and rapeseed oils to different refining treatments. The experiments showed that 3-MCPD esters and glycidyl esters were formed during the deodorization of palm oil, but not rapeseed oil. The level of 3-MCPD esters in the refined palm oils (3.5–4.9 mg/kg) was independent of the deodorization conditions. No correlation was found between the level of 3-MCPD esters formed and the content of the potential precursors, partial acylglycerols and chlorides. In contrast, the formation of glycidyl esters was affected by the deodorization conditions (both temperature and residence time). Higher levels of glycidyl esters (up to 3.8 mg/kg) were found in palm oil deodorized at temperatures above 230°C.
