Investigation of the presence of polycyclic aromatic hydrocarbons in olive oils and refined olive pomace oils aromatized with different spices

In this study, extra virgin olive oil, refined olive oil and refined pomace oils were aromatized using Tulsi (Ocimum sanctum), thyme (Thymus vulgaris), marjoram (Majorana hortensis), rosemary (Rosmarinus ofcinalis) and ball thyme (Origanum onites). In the aromatization process, traditionally used maceration method and modern microwave application were used. In the production of aromatized oils by microwave, 0.45 kW power was applied for 6, 8, 10 and 15 minutes. The presence of 4 polycyclic aromatic hydrocarbons classified as hazardous to health, benzo(a)pyrene (BaP), benzo[a]anthracene (BaA), benzo(b) fluoranthene (BbF) and chrysene (Chr), were investigated in the aromatized oils produced by maceration and microwave. B[a]P was detected only in refined pomace oil samples from the oils produced by maceration. B[a]P and Chr were determined in all aromatic oils produced by microwave and an increase was observed in their amounts especially in long-term applications such as 10 and 15 minutes. In addition, B[a]A and B[b]F were determined in refined olive pomace oils produced by microwave application. These components were determined in higher amounts especially in long-term applications (10 and 15 minutes). B[a]P concentration was found to be above the legal limit of 2 μg/kg in 4 of the refined olive pomace oils subjected to microwave application. On the other hand, total PAH 4 amounts did not exceed the limit value of 10 μg/kg. It was observed that PAH formation was more common in oils produced by microwave method especially as a result of long-term application and that products of lower quality were formed in terms of food safety compared to macerated oils.