Contrôle des composés indésirables dans les huiles végétales et mise en place d’observatoires

Abstract

The presence of undesirable compounds in vegetable and animal oils and fats may have many different origins such as environment, crop protection, production processes, transport and storage, packaging and industrial utilisation like frying. Although the potential toxicity of most of these undesirable compounds is real, poisoning risks are rather limited due to the efficient elimination during oil-refining steps, careful conditioning, choice of efficient packaging and industrial quality control management. For some undesirable compounds representative of the major origins listed above, the analytical methods used (sensitivity, precision), the existing regulations (EU and Codex) and an idea of their content in fats and oils are presented. Main conclusions are: For most of the undesirable compounds possibly found in oils and fats, standardised test methods do exist or are in progress. Results presented prove that oil-refining steps are efficient for elimination of most undesirable compounds. Oils and fats present in general low level of undesirable compounds such as lead, cadmium, hexane, PAHs, pesticide residues or mycotoxins. In order to get reliable and up to date data and to check the conformity of the products regarding the present regulations, the creation of survey plans on potential contaminants such as pesticide residues and benzo[a]pyrene is suggested for refined oils and for cold pressed oils, lead and ochratoxin A have to be added to the list.

Keywords

• vegetable oil
• contaminants
• pesticide residues
• polycyclic aromatic hydrocarbons
• refining
• survey plan