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Volume :34 Issue : 2 2007      Add To Cart                                                                    Download

Assessment of the levels of benzo-a-pyrene in olive oil in the State of Kuwait

Auther : NISAR AHMED*, ALI S. AL-OMAIR, MAHA AL-SINAN, SULAIMAN AL-KANDARI AND ZANAIB AL-BALLAM

Central Analytical Laboratory, Kuwait Institute for Scientific Research, P.O. Box 24885, Safat, 13109, Kuwait Tel: 00965-4899062 Fax: 00965-4989059. E-mail: chromlab@kisr.edu.kw

ABSTRACT

 

Kuwait, like many of the Arabian Gulf countries, imports most of its olive oil requirements from a variety of countries. The present study was carried out to make a preliminary assessment of the status of olive oil in the Kuwaiti market using appropriate method. Spanish olive oil, which is highly consumed in Kuwaiti food, was found contaminated with benzo(a)pyrene. Pomace virgin and extra virgin oil were collected from supermarket shelves and analyzed. The analytical method proposed by  de Vos and van Dokkum including saponification, clean-up by silica gel, alumina and florasil, prior to high-resolution gas chromatography/mass spectrometry was modified for benzo(a)pyrene analysis of a large number of samples in the shortest possible time. The method was employed to conduct a preliminary survey of the olive oil market in Kuwait. Because of the low detection level, the single ion monitoring mass spectra was used for quantitative determination. Quality control measures were incorporated into the analytical procedure to ensure good performance during sample preparation and analyses. Deuterated internal standard having four ions was spiked at the level of 1.0 microgram in each sample. The level of benzo(a)pyrene varied between 2 to 39 ppb in pomace olive oil. Extra virgin and virgin olive oil showed negative results for benzo (a) pyrene.

 

Keywords: benzo(a)pyrene; gas chromatography / mass spectrometry; olive oil.

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