Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods

Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different oli...
Ausführliche Beschreibung

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Autor*in:	Kıralan, Mustafa [verfasserIn] Çakıcı, Hakkı Fırat Toptancı, İsra Ramadan, Mohamed Fawzy

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	PAHs Flavored olive oils Benzo(a)pyrene Benzo[a]anthracene Benzo(b)fluoranthene Chrysen

Anmerkung:	© The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Übergeordnetes Werk:	Enthalten in: Rendiconti lincei - Heidelberg : Springer, 1990, 34(2023), 4 vom: 13. Sept., Seite 1185-1195
Übergeordnetes Werk:	volume:34 ; year:2023 ; number:4 ; day:13 ; month:09 ; pages:1185-1195

Links:	Volltext

DOI / URN:	10.1007/s12210-023-01191-z

Katalog-ID:	SPR054122503

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100	1		\|a Kıralan, Mustafa \|e verfasserin \|0 (orcid)0000-0001-7401-8025 \|4 aut
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520			\|a Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety.
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700	1		\|a Ramadan, Mohamed Fawzy \|0 (orcid)0000-0002-5431-8503 \|4 aut
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912			\|a GBV_ILN_39
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912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
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912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
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912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_120
912			\|a GBV_ILN_138
912			\|a GBV_ILN_150
912			\|a GBV_ILN_151
912			\|a GBV_ILN_152
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_171
912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_250
912			\|a GBV_ILN_281
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_636
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2001
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2006
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2008
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2031
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2039
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2093
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2107
912			\|a GBV_ILN_2108
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
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912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2144
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912			\|a GBV_ILN_2152
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912			\|a GBV_ILN_2548
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4046
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4246
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4328
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4336
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
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951			\|a AR
952			\|d 34 \|j 2023 \|e 4 \|b 13 \|c 09 \|h 1185-1195

Indexfelder

author_variant	m k mk h f ç hf hfç i t it m f r mf mfr
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allfields	10.1007/s12210-023-01191-z doi (DE-627)SPR054122503 (SPR)s12210-023-01191-z-e DE-627 ger DE-627 rakwb eng Kıralan, Mustafa verfasserin (orcid)0000-0001-7401-8025 aut Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 Çakıcı, Hakkı Fırat (orcid)0000-0003-2730-7267 aut Toptancı, İsra (orcid)0000-0002-7272-0168 aut Ramadan, Mohamed Fawzy (orcid)0000-0002-5431-8503 aut Enthalten in Rendiconti lincei Heidelberg : Springer, 1990 34(2023), 4 vom: 13. Sept., Seite 1185-1195 (DE-627)385615477 (DE-600)2143014-7 1720-0776 nnns volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 https://dx.doi.org/10.1007/s12210-023-01191-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2023 4 13 09 1185-1195
spelling	10.1007/s12210-023-01191-z doi (DE-627)SPR054122503 (SPR)s12210-023-01191-z-e DE-627 ger DE-627 rakwb eng Kıralan, Mustafa verfasserin (orcid)0000-0001-7401-8025 aut Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 Çakıcı, Hakkı Fırat (orcid)0000-0003-2730-7267 aut Toptancı, İsra (orcid)0000-0002-7272-0168 aut Ramadan, Mohamed Fawzy (orcid)0000-0002-5431-8503 aut Enthalten in Rendiconti lincei Heidelberg : Springer, 1990 34(2023), 4 vom: 13. Sept., Seite 1185-1195 (DE-627)385615477 (DE-600)2143014-7 1720-0776 nnns volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 https://dx.doi.org/10.1007/s12210-023-01191-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2023 4 13 09 1185-1195
allfields_unstemmed	10.1007/s12210-023-01191-z doi (DE-627)SPR054122503 (SPR)s12210-023-01191-z-e DE-627 ger DE-627 rakwb eng Kıralan, Mustafa verfasserin (orcid)0000-0001-7401-8025 aut Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 Çakıcı, Hakkı Fırat (orcid)0000-0003-2730-7267 aut Toptancı, İsra (orcid)0000-0002-7272-0168 aut Ramadan, Mohamed Fawzy (orcid)0000-0002-5431-8503 aut Enthalten in Rendiconti lincei Heidelberg : Springer, 1990 34(2023), 4 vom: 13. Sept., Seite 1185-1195 (DE-627)385615477 (DE-600)2143014-7 1720-0776 nnns volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 https://dx.doi.org/10.1007/s12210-023-01191-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2023 4 13 09 1185-1195
allfieldsGer	10.1007/s12210-023-01191-z doi (DE-627)SPR054122503 (SPR)s12210-023-01191-z-e DE-627 ger DE-627 rakwb eng Kıralan, Mustafa verfasserin (orcid)0000-0001-7401-8025 aut Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 Çakıcı, Hakkı Fırat (orcid)0000-0003-2730-7267 aut Toptancı, İsra (orcid)0000-0002-7272-0168 aut Ramadan, Mohamed Fawzy (orcid)0000-0002-5431-8503 aut Enthalten in Rendiconti lincei Heidelberg : Springer, 1990 34(2023), 4 vom: 13. Sept., Seite 1185-1195 (DE-627)385615477 (DE-600)2143014-7 1720-0776 nnns volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 https://dx.doi.org/10.1007/s12210-023-01191-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2023 4 13 09 1185-1195
allfieldsSound	10.1007/s12210-023-01191-z doi (DE-627)SPR054122503 (SPR)s12210-023-01191-z-e DE-627 ger DE-627 rakwb eng Kıralan, Mustafa verfasserin (orcid)0000-0001-7401-8025 aut Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213 Çakıcı, Hakkı Fırat (orcid)0000-0003-2730-7267 aut Toptancı, İsra (orcid)0000-0002-7272-0168 aut Ramadan, Mohamed Fawzy (orcid)0000-0002-5431-8503 aut Enthalten in Rendiconti lincei Heidelberg : Springer, 1990 34(2023), 4 vom: 13. Sept., Seite 1185-1195 (DE-627)385615477 (DE-600)2143014-7 1720-0776 nnns volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195 https://dx.doi.org/10.1007/s12210-023-01191-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2023 4 13 09 1185-1195
language	English
source	Enthalten in Rendiconti lincei 34(2023), 4 vom: 13. Sept., Seite 1185-1195 volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195
sourceStr	Enthalten in Rendiconti lincei 34(2023), 4 vom: 13. Sept., Seite 1185-1195 volume:34 year:2023 number:4 day:13 month:09 pages:1185-1195
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	PAHs Flavored olive oils Benzo(a)pyrene Benzo[a]anthracene Benzo(b)fluoranthene Chrysen
isfreeaccess_bool	false
container_title	Rendiconti lincei
authorswithroles_txt_mv	Kıralan, Mustafa @@aut@@ Çakıcı, Hakkı Fırat @@aut@@ Toptancı, İsra @@aut@@ Ramadan, Mohamed Fawzy @@aut@@
publishDateDaySort_date	2023-09-13T00:00:00Z
hierarchy_top_id	385615477
id	SPR054122503
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">SPR054122503</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20231219064632.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">231219s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s12210-023-01191-z</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR054122503</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s12210-023-01191-z-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Kıralan, Mustafa</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0001-7401-8025</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. 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author	Kıralan, Mustafa
spellingShingle	Kıralan, Mustafa misc PAHs misc Flavored olive oils misc Benzo(a)pyrene misc Benzo[a]anthracene misc Benzo(b)fluoranthene misc Chrysen Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods
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topic_title	Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods PAHs (dpeaa)DE-He213 Flavored olive oils (dpeaa)DE-He213 Benzo(a)pyrene (dpeaa)DE-He213 Benzo[a]anthracene (dpeaa)DE-He213 Benzo(b)fluoranthene (dpeaa)DE-He213 Chrysen (dpeaa)DE-He213
topic	misc PAHs misc Flavored olive oils misc Benzo(a)pyrene misc Benzo[a]anthracene misc Benzo(b)fluoranthene misc Chrysen
topic_unstemmed	misc PAHs misc Flavored olive oils misc Benzo(a)pyrene misc Benzo[a]anthracene misc Benzo(b)fluoranthene misc Chrysen
topic_browse	misc PAHs misc Flavored olive oils misc Benzo(a)pyrene misc Benzo[a]anthracene misc Benzo(b)fluoranthene misc Chrysen
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title	Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods
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title_full	Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods
author_sort	Kıralan, Mustafa
journal	Rendiconti lincei
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author_browse	Kıralan, Mustafa Çakıcı, Hakkı Fırat Toptancı, İsra Ramadan, Mohamed Fawzy
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author-letter	Kıralan, Mustafa
doi_str_mv	10.1007/s12210-023-01191-z
normlink	(ORCID)0000-0001-7401-8025 (ORCID)0000-0003-2730-7267 (ORCID)0000-0002-7272-0168 (ORCID)0000-0002-5431-8503
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title_sort	measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods
title_auth	Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods
abstract	Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
abstractGer	Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
abstract_unstemmed	Abstract Flavored olive oils were generally produced with the maceration method, which has disadvantages such as taking a long time and making the tanks unusable for a long time. The new techniques could produce flavored oils to shorten time according to maceration. In this work, three different olive oil types, including extra-virgin olive oil (EVOO), refined olive oil (RO), and refined olive pomace oil (RPO) as oil sources and five plant materials (Tulsi, Thyme, Marjoram, Rosemary and Oregano) as flavoring materials were selected and subjected to a heating process in a microwave oven for a duration of 6, 8, 10, and 15 min at a constant frequency of 2450 MHz and a power of 0.45 kW to produce flavored oils and also used maceration technique. The presence of 4 PAH components, such as benzo(a)pyrene (B[a]P), benzo[a]anthracene (B[a]A), benzo(b)fluoranthene (B[b]F), and Chrysen (Chr), classified as dangerous for health was measured in the oils that were macerated and microwaved. In macerated oils, only B[a]P was detected in flavored RPOs. However, B[a]P and Chr were detected in all flavored oils, especially in a long-time microwave (10 and 15 min). Besides, B[a]A and B[b]F were found in only flavored RPOs with an increase in exposure time (10 and 15 min). The concentration of B[a]P detected in four samples, including the control sample (CRPO) and flavored samples, was above the limit value of 2 µg/kg. On the other hand, the total content of the four PAHs: B[a]P, B[a]A, B[b]F and Chr did not exceed the limit value of 10 μg/kg. As a result, PAHs are higher in extended exposure to microwave applications in flavored olive oils, compared to the conventional maceration method, resulting in lower-quality products regarding food safety. © The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
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container_issue	4
title_short	Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods
url	https://dx.doi.org/10.1007/s12210-023-01191-z
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author2	Çakıcı, Hakkı Fırat Toptancı, İsra Ramadan, Mohamed Fawzy
author2Str	Çakıcı, Hakkı Fırat Toptancı, İsra Ramadan, Mohamed Fawzy
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doi_str	10.1007/s12210-023-01191-z
up_date	2024-07-04T00:02:59.989Z
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Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods

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