Comparison of levels of polychlorinated biphenyls in edible oils and oil-based products—possible link to environmental factors |
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| Authors: | Adeola A Adenugba John Headley Dena McMartin Angus J Beck |
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| Institution: | 1. Imperial College London , Wye Campus, Kent , United Kingdom;2. Faculty of Engineering , University of Regina , Regina , Saskatchewan , Canada;3. National Water Research Institute , Environment Canada, Saskatoon , Canada;4. Faculty of Engineering , University of Regina , Regina , Saskatchewan , Canada;5. Imperial College London , Wye Campus, Kent , United Kingdom |
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| Abstract: | Food consumption has been widely reported to be the main source of human exposure to PCBs. A total of 47 samples of food products on sale in supermarkets in the United Kingdom were thus analyzed for PCBs to determine residual levels in oil and oil-based products. The objective was to compare the measured levels of total PCBs (ΣPCBs) in food products to those reported in various environmental compartments. Combined extraction and online clean up was achieved using Accelerated Solvent Extraction? (ASE) to recover target analytes for analysis by GC-MSD (gas chromatography mass spectrometry). Σ PCBs (ng/g) in each product were in the ranges of 4.73–44.38 edible oil; 1.40–6.18 mayonnaise; 1.21–6.25 salad cream; 1.28–5.64 seafood sauce, and 0.97–15.08 exotic dressing. The level of human exposure to PCBs in all products was < 1 μg/kg body weight/day when considering a 70 kg male or 57 kg female, possibly reflecting the reported decline of PCBs in the environment. |
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| Keywords: | PCBs pathways distribution diet oil fat |
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