Determinación de hidrocarburos aromáticos policíclicos y ftalatos en aceite de oliva
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2024-12-03
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[ES] Este Trabajo de Fin de Grado consiste en una búsqueda bibliográfica sobre la metodología utilizada para la determinación de hidrocarburos aromáticos policíclicos (PAHs) y ftalatos en aceite de oliva. En primer lugar, se revisan las diferentes categorías comerciales del aceite de oliva, los contaminantes que se encuentran con mayor frecuencia y las características y fuentes de origen de los PAHs y ftalatos. También se realiza una revisión de la normativa europea y de la norma comercial del Consejo Oleícola Internacional (COI), que establecen los límites máximos permitidos de estos contaminantes en el aceite de oliva con el objetivo de garantizar la seguridad alimentaria. Por otro lado, se revisan las diversas técnicas de tratamiento de las muestras, así como las técnicas de análisis habitualmente utilizadas para la determinación de ambos grupos de contaminantes. Finalmente, se revisan los métodos de análisis utilizados en su determinación en los últimos años.
[EN] This Final Degree Project consists of a bibliographic search on the methodology used for the determination of polycyclic aromatic hydrocarbons (PAHs) and phthalates in olive oil. First, the different commercial categories of olive oil, the contaminants that are most frequently found and the characteristics and sources of origin of PAHs and phthalates are reviewed. A review of European regulations and the Trade Standard of the International Olive Council (IOC) is also carried out, which establish the maximum permitted limits of these contaminants in olive oil with the aim of guaranteeing food safety. On the other hand, the various sample treatment techniques are reviewed, as well as the analysis techniques usually used for the determination of both groups of contaminants. Finally, the analysis methods used in its determination in recent years are reviewed.
[EN] This Final Degree Project consists of a bibliographic search on the methodology used for the determination of polycyclic aromatic hydrocarbons (PAHs) and phthalates in olive oil. First, the different commercial categories of olive oil, the contaminants that are most frequently found and the characteristics and sources of origin of PAHs and phthalates are reviewed. A review of European regulations and the Trade Standard of the International Olive Council (IOC) is also carried out, which establish the maximum permitted limits of these contaminants in olive oil with the aim of guaranteeing food safety. On the other hand, the various sample treatment techniques are reviewed, as well as the analysis techniques usually used for the determination of both groups of contaminants. Finally, the analysis methods used in its determination in recent years are reviewed.