Polycyclic aromatic hydrocarbons in olive oils on the Italian market∗

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Abstract
The six olive oils and seven virgin olive oils which are most consumed in Italy were analysed for 28 polycyclic aromatic hydrocarbons (PAHs). The aim was to evaluate whether a carcinogenic hazard for the general population can derive from the dietary intake of this food, which is consumed particularly highly in the Mediterranean area. The analytical method involved extraction by liquid‐liquid partition, nitration on silica gel, clean‐up by thin‐layer chromatography on silica gel, and analysis by high‐resolution gas chromatography with a flame ionization detector. The 3‐ and 4‐ring PAHs which are most abundant in the environment were found in all samples, at individual levels up to ca. 40 μg/kg (for phenanthrene); no important difference was observed between olive oils and virgin olive oils. PAHs which are most suspected of being carcinogenic for humans were not detected (limit of detection, ca. 3 μg/kg). The average yearly intake of the detected PAHs through this food was estimated at ca. 0.56 mg per capita.