A survey of phthalates in flavored olive oils from Turkey Estudios sobre ftalatos en aceites de oliva aromatizados de Turquía

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Toptancı İ., Kıralan S., KETENOĞLU O.

Grasas y Aceites, vol.74, no.2, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 74 Issue: 2
  • Publication Date: 2023
  • Doi Number: 10.3989/gya.1235212
  • Journal Name: Grasas y Aceites
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Fuente Academica Plus, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals, DIALNET
  • Keywords: Contaminants, Diethylhexyl phthalate (DEHP), Flavored olive oil, Phthalates, Turkey, FOOD SAFETY ASSESSMENT, MASS-SPECTROMETRY, VEGETABLE-OILS, ESTERS, CONTAMINATION, STABILITY, SAMPLES
  • Eskisehir Osmangazi University Affiliated: Yes


Phthalates are organic contaminants that are used as plasticizers in many plastic food packaging materials. Because of their lipophilic character, oils are the primary source of human exposure to phthalates. In this study, the presence of five phthalate esters; diethylhexyl phthalate (DEHP), dibutyl phthalate (DBP), butyl benzyl phthalate (BBP), diisononyl phthalate (DINP) and diisodecyl phthalate (DIDP) in olive oils flavored with different materials and marketed in Turkey in 2020 was determined. The samples included BBP, DINP, DIDP at lower concentrations than their LOQ. DEHP was the most abundant phthalate in all samples at varying concentrations between < LOQ to 1.81 mg/kg. The highest amount of DEHP was found in the oil sample flavored with bergamot (1.81 mg/kg). DBP was detected in 9 of the 25 samples at concentrations from 0.11 to 0.27 mg/kg.