Influence of physical factors on polycyclic aromatic hydrocarbons (PAHs) content in vegetable oils

The aim of this study was to test the hypothesis about physical factors causing a significant decrease of polycyclic aromatic hydrocarbon (PAH) compounds in foodstuffs. For this purpose, extraction of 16 PAHs (prioritised by EPA) from selected foodstuffs (rapeseed oil and sunflower oil) was carried out. The changes in PAH content in oils exposed to selected physical factors (UV radiation, temperature and time) were observed. Oils under study were exposed to two types of UV radiation: direct and indirect (through a glass plate). In both experiments, a reduction of 16 PAHs in oils was recorded but in the latter a PAH reduction was not as high. In another experiment, the temperature of oils was raised to 40, 100 and 200°C. As a result, the content of PAHs has decreased significantly. In both cases, exposure to UV radiation and high temperature resulted in the reduction of PAHs, it was strongly correlated with the duration of experiments. The results showed relatively low contamination of oil with PAHs. Only for rapeseed oil, the level of said contamination was substantially higher than laid down limits.