Contamination of Italian citrus essential oils: presence of chloroparaffin.
J Agric Food Chem
; 48(10): 4460-2, 2000 Oct.
Article
en En
| MEDLINE
| ID: mdl-11052684
ABSTRACT
In this study, the contamination by chloroparaffin of Sicilian and Calabrian citrus essential oils, produced in the crop years 1994-1996, was investigated. The analyses were carried out on 102 lemon oils, 98 orange oils, and 96 mandarin oils, using a dual-channel GC-ECD. It was found that 53% of lemon oil, 33% of orange oil, and 38% of mandarin oil samples were contaminated. The mean contamination levels were 7.1 ppm (lemon), 2.5 ppm (orange), and 5.3 ppm (mandarin). The highest concentration of chloroparaffin found was 60 ppm in a lemon oil sample.
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Bases de datos:
MEDLINE
Asunto principal:
Parafina
/
Aceites Volátiles
/
Contaminación de Alimentos
/
Citrus
País/Región como asunto:
Europa
Idioma:
En
Revista:
J Agric Food Chem
Año:
2000
Tipo del documento:
Article
País de afiliación:
Italia