A survey of phthalates in flavored olive oils from Turkey

Authors

DOI:

https://doi.org/10.3989/gya.1235212

Keywords:

Contaminants, Diethylhexyl phthalate (DEHP), Flavored olive oil, Phthalates, Turkey

Abstract


Phthalates are organic contaminants that are used as plasticizers in many plastic food packaging materials. Because of their lipophilic character, oils are the primary source of human exposure to phthalates. In this study, the presence of five phthalate esters; diethylhexyl phthalate (DEHP), dibutyl phthalate (DBP), butyl benzyl phthalate (BBP), diisononyl phthalate (DINP) and diisodecyl phthalate (DIDP) in olive oils flavored with different materials and marketed in Turkey in 2020 was determined. The samples included BBP, DINP, DIDP at lower concentrations than their LOQ. DEHP was the most abundant phthalate in all samples at varying concentrations between < LOQ to 1.81 mg/kg. The highest amount of DEHP was found in the oil sample flavored with bergamot (1.81 mg/kg). DBP was detected in 9 of the 25 samples at concentrations from 0.11 to 0.27 mg/kg.

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Published

2023-05-25

How to Cite

1.
Toptancı İ., Kıralan S, Ketenoğlu O. A survey of phthalates in flavored olive oils from Turkey. Grasas aceites [Internet]. 2023May25 [cited 2024May18];74(2):e502. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1983

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Research