Saturated hydrocarbon content in olive fruits and crude olive pomace oils

References

• Bastic M, Bastic L, Jovanoviv JA, Spiteller G. 1978. Hydrocarbons and other weakly polar unsaponifiables in some vegetable oils. J Am Oil Chem Soc. 55:886–891.
   Web of Science ®Google Scholar
• Bianchi G. 2003. Lipids and phenols in table olives. Eur J Lipid Sci Technol. 105:229–242.
   Web of Science ®Google Scholar
• Biederman M, Fiselier K, Grob K. 2009. Aromatic hydrocarbons of mineral oil origin in foods: method for determining the total concentration and first results. J Agric Food Chem. 57:8711–8721.
   PubMed Web of Science ®Google Scholar
• Biedermann M, Grob K. 2009. How “white” was the mineral oil in the contaminated Ukrainian sunflower oils? Eur J Lipid Sci Technol. 111:313–319.
   Web of Science ®Google Scholar
• Biedermann M, Grob K. 2012. On-line coupled high performance liquid chromatography-gas chromatography for the analysis of contamination by mineral oil. Part 2: migration from paperboard into dry foods: interpretation of chromatograms. J Chromatogr A. 1255:76–99.
   PubMed Web of Science ®Google Scholar
• EC. 2009. European Communities, Commission Regulation (EC) 1151/2009 imposing special conditions governing the import of sunflower oil originating in or consigned from Ukraine due to contamination risks by mineral oil. Off J. L316:36–38.
   Google Scholar
• [EFSA] European Food Safety Authority. 2012. Scientific opinion on mineral oil hydrocarbons in food. EFSA J. 10:1–185.
   Google Scholar
• Fiorini D, Fiselier K, Biedermann M, Ballini R, Coni E, Grob K. 2008. Contamination of grape seed oil with mineral oil paraffins. J Agric Food Chem. 56:11245–11250.
   PubMed Web of Science ®Google Scholar
• Fiselier K, Grob K. 2009. Determination of mineral oil paraffins in foods by on-line HPLC-GC-FID: lowered detection limit; contamination of sunflower seeds and oils. Eur Food Res Technol. 229:679–688.
   Web of Science ®Google Scholar
• Gómez-Coca RB, Cert R, Pérez-Camino MC, Moreda W. 2016. Determination of saturated aliphatic hydrocarbons in vegetable oils. Fats Oils. doi:10.3989/gya.0627152
   Google Scholar
• Gómez-Coca RB, Pérez-Camino MC, Moreda W. 2013. On the glucoside analysis: simultaneous determination of free and esterified steryl glucosides in olive oil. Detailed analysis of standards as compulsory first step. Food Chem. 141:1273–1280.
   PubMed Web of Science ®Google Scholar
• Gómez-Coca RB, Pérez-Camino MC, Moreda W. 2015. Neutral lipids: unsaponifiable. In: Nollet LM, Toldrá F, editors. Handbook of food analysis. 3rd ed. New York (NY): CRC Press.
   Google Scholar
• Grob K, Artho A, Biedermann M, Egli J. 1991. Food contamination by hydrocarbons from lubricating oils and release agents: determination by coupled LC-GC. Food Addit Contam. 8:437–446.
   PubMed Web of Science ®Google Scholar
• Grob K, Vass M, Biedermann M, Neukom H-P. 2001. Contamination of animal feed and food from animal origin with mineral oil hydrocarbons. Food Addit Contam. 18:1–10.
   PubMed Web of Science ®Google Scholar
• Guinda A, Lanzón A, Albi T. 1996. Differences in hydrocarbonsof virgin olive oils obtained from several olive varieties. J Agric Food Chem. 44:1723–1726.
   Web of Science ®Google Scholar
• Koprivnjak O, Conte SL. 1996. Composition of hydrocarbon fraction and fatty acids of virgin olive oils from pula area (Croatia). Riv Ital Sostanze Grasse. 73:317–320.
   Google Scholar
• Lanzón A, Albi T, Cert A, Gracián J. 1994. The hydrocarbon fraction of virgin olive oil and changes resulting from refining. Am Oil Chem Soc. 71:285–291.
   Web of Science ®Google Scholar
• Lesgards G, Raffi J, Pouliquen I, Chaouch AA, Giamarchi P, Prost M. 1993. Use of radiation-induced alkanes and alkenes to detect irradiated food containing lipids. J Am Oil Chem Soc. 70:179–185.
   Web of Science ®Google Scholar
• McGill AS, Moffat CF, Mackie PR, Cruickshank P. 1993. The composition and concentration of n-alkanes in retail samples of edible oils. J Sci Food Agric. 61:357–362.
   Web of Science ®Google Scholar
• Moreda W, Pérez-Camino MC, Cert A. 2001. Gas and liquid chromatography of hydrocarbons in edible vegetable oils. J Chromatogr A. 936:159–171.
   PubMed Web of Science ®Google Scholar
• Moret S, Barp L, Purcaro G, Conte LS. 2012. Rapid and sensitive solid phase extraction-large volume injection-gas chromatography for the analysis of mineral oil saturated and aromatic hydrocarbons in cardboard and dried foods. J Chromatogr A. 1243:1–5.
   PubMed Web of Science ®Google Scholar
• Moret S, Populin T, Conte LS. 2009. Contamination of vegetable oils with mineral oils. Riv Ital Sostanze Grasse. 86:3–14.
   Web of Science ®Google Scholar
• Moret S, Populin T, Conte LS, Grob K, Neukom H-P. 2003. Occurrence of C15–C45 mineral paraffins in olives and olive oils. Food Addit Contam. 20:417–426.
   PubMed Web of Science ®Google Scholar
• Neukom H-P, Grob K, Biedermann M, Noti A. 2002. Food contamination by C20–C50 mineral paraffins from the atmosphere. Atmospheric Environ. 36:4839–4847.
   Web of Science ®Google Scholar
• Rodríguez-Acuña R, Pérez-Camino MC, Cert A, Moreda W. 2008. Sources of contamination by polycyclic aromatic hydrocarbons in Spanish virgin olive oils. Food Addit Contam. 25:115–122.
   Web of Science ®Google Scholar
• [SCFCAH] Standing Committee on the Food Chain and Animal Health. 2008. Summary minutes of the meeting of the Standing Committee on the Food Chain and Animal Health [Internet]. [cited 2008 Jun 20]. Available from: http://ec.europa.eu/food/committees/regulatory/scfcah/toxic/summary20062008_en.pdf
   Google Scholar
• Tranchida PQ, Zoccali M, Purcaro G, Moret S, Conte L, Beccaria M, Dugo P, Mondello L. 2011. A rapid multidimensional liquid–gas chromatography method for the analysis of mineral oil saturated hydrocarbons in vegetable oils. J Chromatogr A. 1218:7476–7480.
   PubMed Web of Science ®Google Scholar
• Wagner C, Neucom H-P, Grob K, Moret S, Populin T, Conte L. 2001. Mineral paraffins in vegetable oils and refinery by-products for animal feeds. Mitt Lebensm Hyg. 92: 499–514.
   Google Scholar