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- W2496730425 abstract "The term “mineral paraffins” is usually used to indicate a complex mixture of branched and cyclic aliphatic hydrocarbons (in the range of C15–C45), whose presence in foods reveals a contamination with mineral oil. Foods may be contaminated with food-grade “white oils” (from release agents, lubricating oils, and food contact materials), but also with non–food-grade products containing variable amounts of aromatics and additives. Since analytical determination of mineral paraffins is less demanding than that of aromatics or additives, paraffins are usually used as a marker of the contamination in both cases. Mineral oil contamination is easily recognizable by the presence in the chromatographic trace of one or more “humps” or “unresolved complex mixtures” (UCMs) consisting of a large number of unresolved peaks, and/or n-alkanes with a balanced distribution between odd and even carbon number hydrocarbons, i.e. an odd-to-even “carbon preference index” (CPI) close to 1. On the other side, vegetable oils, as well as all foods of plant and animal origin, contain also natural paraffins, primarily n-alkanes with a prevalence of odd carbon number hydrocarbons and olefins generated during oil refining, which must be distinguished or separated from hydrocarbons of mineral origin. Nevertheless, natural paraffins represent a useful tool to characterize and differentiate virgin olive oils of different cultivars. This chapter presents an overview of toxicity aspects of mineral paraffins, analytical methods for their determination, contamination levels found in olives and different types of olive oils, as well as possible sources of contamination. Finally, a conclusive proof of the mineral identity of the contamination is presented and discussed." @default.
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- W2496730425 date "2010-01-01" @default.
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- W2496730425 title "Mineral Paraffins in Olives and Olive Oils" @default.
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- W2496730425 doi "https://doi.org/10.1016/b978-0-12-374420-3.00055-3" @default.
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