Mineral oil hydrocarbons: a new challenge for the oils and fats processing industry

Mineral oils are widespread food contaminants, and edible oils, like many other foodstuffs, are often contaminated. The lack of robust analytical methods and proper toxicological evaluation make it difficult to set a tolerance level. • The best way to avoid mineral oil contamination is to prevent it by complying with good manufacturing practices, and the best solution to reducing mineral oil contamination in edible oils is through refining, especially during deodorization. This paper gives an overview of contamination sources, levels in some edible oils, regulatory aspects, analytical methods, and strategies for mitigation during refining.

Occurrence of Mineral Oil Hydrocarbons in Omega-3 Fatty Acid Dietary Supplements

Omega-3 fatty acid dietary supplements have become increasingly popular with consumers due to their multiple health benefits. In this study, the presence of mineral oil hydrocarbons (MOH) was investigated in seventeen commercial samples of such supplements, characterized by different formulations. The analyses were performed using on-line liquid chromatography–gas chromatography (with flame ionization detection), which is considered the most efficient method for the determination of MOH in foodstuffs. Analyte transfer was performed by using the retention gap technique, with partially concurrent solvent evaporation. Various degrees of mineral oil saturated hydrocarbon contamination (from 2.4 ppm to 375.7 ppm) were found, with an average value of 49.9 ppm. Different C-number range contaminations were determined, with the >C25–≤C35 range always found with an average value of 26.9 ppm. All samples resulted free of mineral oil aromatic hydrocarbons, except for two samples in which a contamination was found at the 9.9 and 6.6 ppm levels, respectively.

Screening method for quick detection of mineral oil hydrocarbons from lubricants used in the coconut oil supply chain

Contamination by mineral oil hydrocarbons (MOH) affects all types of food and feed due to the ubiquitous presence of these compounds. Technical lubricants used in edible oil supply chains can be a source of contamination. This article describes a new method developed for the quick detection and identification of the presence of lubricants in crude coconut oil that can serve as an extra control step in identifying the source of contamination and preventing MOH migration.