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标题：Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies
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作者：Elena Bartkiene ; Vadims Bartkevics ; Zane Berzina 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2021
卷号：9
期号：10
页码：5402-5414
DOI：10.1002/fsn3.2495
语种：English
出版社：John Wiley & Sons, Ltd.
摘要：The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans’ by artisanal at small‐scale agricultural companies in Lithuania. The dominant FAs were palmitic and oleic acids in SB; palmitic, stearic, oleic, linoleic, and α‐linolenic acids in FL; palmitic, stearic, oleic, linoleic, and α‐linolenic acids in HE; palmitic, oleic, linoleic, α‐linolenic, eicosenoic, and erucic acids in CA; and oleic, linoleic, α‐linolenic, eicosenoic, and erucic acids in MU. In SB2 oil samples, T‐2 toxin and zearalenone concentrations higher than 1.0 µg/kg were found (1.7 and 3.0 µg/kg, respectively). In sample FL4, an ochratoxin A concentration higher than 1.0 µg/kg was established (1.2 µg/kg); also, in HE8 samples, 2.0 µg/kg of zearalenone was found. None of the tested edible oils exceeded the limits for PAH concentration. Finally, because of the special place of edible oils in the human diet, not only should their contamination with mycotoxins and PAHs be controlled but also their FA profile, as an important safety characteristic, must be taken into consideration to ensure higher safety standards.