Determination of mineral oil aromatic hydrocarbons in edible oils and fats by online liquid chromatography-gas chromatography-flame ionization detection - Evaluation of automated removal strategies for biogenic olefins

The determination of mineral oil aromatic hydrocarbons (MOAH) in foodstuffs gained in importance over the last years as carcinogenicity cannot be excluded for certain MOAH. The existence of olefins in foodstuffs, such as edible oils and fats, can be problematic for the determination of MOAH by LCGC-FID. Removal of these interfering substances by HPLC based on polarity differences is not possible. During gas chromatographic separation heavily overloaded peaks are observed rendering the detection of small mineral oil contaminations almost impossible. Therefore, removal of these olefins is necessary before subjection of the sample to LC-GC-FID. Epoxidation of olefins to increase their polarity proved to be a valuable tool in the past. Precision and trueness of the results as shown in a collaborative trial, however, are relying on exact reaction conditions. Additionally, it is known that certain MOAH are oxidized during epoxidation and therefore get lost. In the scope of this work, hydroboration, bromohydrin reaction, and epoxidation were examined for their potential for derivatization of unsaturated hydrocarbons with increased robustness and higher recovery of MOAH. Epoxidation by meta-chloroperoxybenzoic acid (mCPBA) delivered the best removal of olefins. Factors influencing this reaction were enlightened. Adaption of the reaction conditions and time-controlled automation increased the recovery of polycyclic MOAH. Good precision (RSDr <1.5%) and recovery (95-102%) for MOAH were also observed for sunflower and olive oils spiked with a lubricating mineral oil (at 24.5 mg/kg of MOAH). The trueness of the method was verified by analyzing collaborative trial samples. (C) 2017 Elsevier B.V. All rights reserved.