Levels of 15 + 1 EU Priority Polycyclic Aromatic Hydrocarbons in Different Edible Oils Available in the Syrian Market

References

• Poster, D. L., M. M. Schantz, L. C. Sander, and S. A. Wise. “Analysis of Polycyclic Aromatic Hydrocarbons (PAHs) in Environmental Samples: A Critical Review of Gas Chromatographic (GC) Methods.” Anal. Bioanal. Chem. 386 ( 2006): 859–81.
   PubMed Web of Science ®Google Scholar
• EFSA. “Scientific Opinion of the Panel on Contaminants in the Food Chain on a Request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food.” EFSA J. 724 ( 2008): 1–114.
   Google Scholar
• Phillips, D. H. “Polycyclic Aromatic Hydrocarbons in the Diet.” Mutat. Res. 443 ( 1999): 139–47.
   PubMed Web of Science ®Google Scholar
• Dennis, M. J., R. C. Massey, G. Cripps, I. Venn, N. Howarth, and G. Lee. “Factors Affecting the Polycyclic Aromatic Hydrocarbon Content of Cereals, Fats and Other Food Products.” Food Addit. Contam. 8 ( 1991): 517–30.
   PubMedGoogle Scholar
• Moret, S. and L. S. Conte. “Polycyclic Aromatic Hydrocarbons in Edible Fats and Oils: Occurrence and Analytical Methods.” J. Chromatogr. A 882 ( 2000): 245–53.
   PubMed Web of Science ®Google Scholar
• Moreda, W., M. C. Pérez-Camino, and A. Cert. “Gas and Liquid Chromatography of Hydrocarbons in Edible Vegetable Oils.” J. Chromatogr. A 936 ( 2001): 159–71.
   PubMed Web of Science ®Google Scholar
• European Commission. “Commission Regulation (EU) No 835/2011 of 19 August 2011 Amending Regulation EC No. 1881/2006 as Regards Maximum Levels for Polycyclic Aromatic Hydrocarbons in Foodstuffs.” Off. J. Eur. Union L215 ( 2011): 4–8.
   Google Scholar
• Alomirah, H., S. Al-Zenki, A. Husain, W. Sawaya, N. Ahmed, B. Gevao, and K. Kannan. “Benzo[a]pyrene and Total Polycyclic Aromatic Hydrocarbons (PAHs) Levels in Vegetable Oils and Fats do not Reflect the Occurrence of the Eight Genotoxic PAHs.” Food Addit. Contam.: Part A 27 ( 2010): 869–78.
   Google Scholar
• Pandey, M. K., K. K. Mishra, S. K. Khanna, and M. Das. “Detection of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Edible Oils and Their Likely Intake in the Indian Population.” J. Am. Oil Chem. Soc. 81 ( 2004): 1131–36.
   Web of Science ®Google Scholar
• Rojo Camargo, M. C., P. R. Antoniolli, E. Vicente, and S. A. V. Tfouni. “Polycyclic Aromatic Hydrocarbons in Brazilian Commercial Soybean Oils and Dietary Exposure.” Food Addit. Contam.: Part B 4 ( 2011): 152–59.
   Google Scholar
• Ciecierska, M. and M. W. Obiedziński. “Polycyclic Aromatic Hydrocarbons in Vegetable Oils from Unconventional Sources.” Food Contr. 30 ( 2013): 556–62.
   Web of Science ®Google Scholar
• Martí-Cid, R., J. M. Llobet, V. Castell, and J. L. Domingo. “Evolution of the Dietary Exposure to Polycyclic Aromatic Hydrocarbons in Catalonia, Spain.” Food Chem. Toxicol. 46 ( 2008): 3163–71.
   PubMed Web of Science ®Google Scholar
• Drabova, L., M. Tomaniova, K. Kalachova, V. Kocourek, J. Hajslova, and J. Pulkrabova. “Application of Solid Phase Extraction and Two-Dimensional Gas Chromatography Coupled with Time-of-Flight Mass Spectrometry for Fast Analysis of Polycyclic Aromatic Hydrocarbons in Vegetable Oils.” Food Contr. 33 ( 2013): 489–97.
   Web of Science ®Google Scholar
• EFSA. “Findings of the EFSA Data Collection on PAH in Food.” EFSA/DATEX/002, June ( 2007).
   Google Scholar
• Windal, I., L. Boxus, and V. Hanot. “Validation of the Analysis of the 15 + 1 European-Priority Polycyclic Aromatic Hydrocarbons by Donnor–Acceptor Complex Chromatography and High-Performance Liquid Chromatography–Ultraviolet/Fluorescence Detection.” J. Chromatog. A 1212 ( 2008): 16–22.
   PubMed Web of Science ®Google Scholar
• European Commission. “Commission Regulation (EU) No 836/2011 of 19 August 2011 Amending Regulation (EC) No 333/2007 Laying Down the Methods of Sampling and Analysis for the Official Control of the Levels of Lead, Cadmium, Mercury, Inorganic Tin, 3-MCPD and benzo(a)pyrene in Foodstuffs.” Off. J. Eur. Union L215 ( 2011): 9–16.
   Google Scholar
• Teixeira, V. H., S. Casal, and M. B. P. P. Oliveira. “PAHs Content in Sunflower, Soybean and Virgin Olive Oils: Evaluation in Commercial Samples and During Refining Process.” Food Chem. 104 ( 2007): 106–12.
   Web of Science ®Google Scholar
• Rojo Camargo, M. C., P. R. Antoniolli, and E. Vicente. “Evaluation of Polycyclic Aromatic Hydrocarbons Content in Different Stages of Soybean Oils Processing.” Food Chem. 135 ( 2012): 937–42.
   PubMed Web of Science ®Google Scholar
• Krajian, H. and A. Odeh. “Polycyclic Aromatic Hydrocarbons in Syrian Olive Oils and Their Likely Daily Intakes.” Toxicol. Environ. Chem. 96 ( 2014): 342–52.
   Web of Science ®Google Scholar
• FAO. “Faostat Data, Food Supply”. Available at: http://faostat3.fao.org (accessed January, 2016).
   Google Scholar