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Food Additives & Contaminants: Part B
Surveillance
Volume 8, 2015 - Issue 3
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Original Articles

Migrated phthalate levels into edible oils

Sana SungurDepartment of Chemistry, Mustafa Kemal University, Hatay, TurkeyCorrespondence[email protected]
View further author information
,
Ramazan OkurDepartment of Chemistry, Mustafa Kemal University, Hatay, TurkeyView further author information
,
Faruk Hilmi TurgutSchool of Medicine, Nephrology Divison, Mustafa Kemal University, Hatay, TurkeyView further author information
,
Ihsan UstunSchool of Medicine, Endocrinology Divison, Mustafa Kemal University, Hatay, TurkeyView further author information
&
Cumali GokceSchool of Medicine, Endocrinology Divison, Mustafa Kemal University, Hatay, TurkeyView further author information
Pages 190-194 | Received 13 Feb 2015, Accepted 11 Apr 2015, Published online: 26 May 2015
 
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Abstract

The determination of phthalates in edible oils (virgin olive oil, olive oil, canola oil, hazelnut oil, sunflower oil, corn oil) sold in Turkish markets was carried out using gas chromatography–mass spectrometry. Mean phthalate concentrations were between 0.102 and 3.863 mg L−1 in virgin olive oil; 0.172 and 6.486 mg L−1 in olive oil; 0.501 and 3.651 mg L−1 in hazelnut oil; 0.457 and 3.415 mg L−1 in canola oil; 2.227 and 6.673 mg L−1 in sunflower oil; and 1.585 and 6.248 mg L−1 in corn oil. Furthermore, the influence of the types of oil and container to the phthalate migration was investigated. The highest phthalate levels were measured in sunflower oil. The lowest phthalate levels were determined in virgin olive oil and hazelnut oil. The highest phthalate levels were determined in oil samples contained in polyethylene terephthalate.

Additional information

Funding

This research [grant number 113S567] was supported by the Scientific and Technological Research Council of Turkey.

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