Encapsulated oils: fatty acid profile and contamination by polycyclic aromatic hydrocarbons

Abstract

Encapsulated vegetable oils can be cold extracted and come from non-conventional sources, recognized for preserving characteristic bioactive compounds and, some of them, being sources of essential fatty acids. However, they are generally expensive products and for this reason, can be adulterated with lower quality oils. The objective of this work was to evaluate the identity and contamination by polycyclic aromatic hydrocarbons (PAHs) of encapsulated oils. Fourteen samples of different types and brands, commercialized in the city of São Paulo were evaluated. The analyses included the fatty acids profile and PAHs [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, and benzo(a)pyrene]. Two samples (14%) were considered unsatisfactory in terms of fatty acid profiles, including coconut, and borage oils. As for PAHs, the concentrations for benzo(a)pyrene ranged from <LQ to 0.51 µg/kg and, for the 4 PAHs sum, from <LQ to 5.83 µg/kg. The evaluation and monitoring of these encapsulated oils must be constant, considering the frequent consumption by the population and the possibility of them being adulterated.