Aromatic Hydrocarbons of Mineral Oil Origin in Foods: Method for Determining the Total Concentration and First Results

Abstract

An online normal phase high-performance liquid chromatography (HPLC)−gas chromatography (GC)−flame ionization detection (FID) method was developed for the determination of the total concentration of the aromatic hydrocarbons of mineral oil origin with up to at least five rings in edible oils and other foods. For some samples, the olefins in the food matrix were epoxidized to increase their polarity and remove them from the fraction of the aromatic hydrocarbons. This reaction was carefully optimized, because also some aromatics tend to react. To reach a detection limit of around 1 mg kg⁻¹ in edible oils, an off-line enrichment was introduced. Some foods contained elevated concentrations of white paraffin oils (free of aromatics), but the majority of the mineral oils detected in foods were of technical grade with 20−30% aromatic hydrocarbons. Many foods contained mineral aromatic hydrocarbons in excess of 1 mg kg⁻¹.