Polycyclic Aromatic Hydrocarbons in Edible Oils, Control Strategies, Formation Mechanism and Health Impact; a Systematic Review Publisher



Miri P ; Haghi N ; Sarzameleh MK ; Sadighara P ; Shariatifar N
Source: Food Chemistry Advances Published:2026

Abstract

Edible oils are an important source of PAH contamination due to their lipophilic nature. Our study provides a comprehensive review of the available research on the cause, prevalence and levels of PAH4 compounds (Ch, B[α]A, B[α]P and B[β]F) in different edible oils in Asian, European, American and African countries from 2015 to 2024. For this purpose, databases were searched with appropriate keywords. Following the initial screening of titles and texts of manuscript, 71 articles were identified for comprehensive assessment. Full Text of these 71 articles were thoroughly reviewed and it was found that the type of edible oil, temperature, cooking time, roasting, incomplete refining, and geographical region have a significant impact on the formation of these compounds in edible oils. This study also focused on the preparation and analytical methods. The most commonly used analytical methods were GC/MS, HPLC, LC-MS/MS or UHPLC-MS/MS and GC/MS/MS, respectively. Regarding the common preparation methods, in recent years, nanotechnology-based methods have gained a special place for the concentration of this pollutant. © 2026 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license. http://creativecommons.org/licenses/by/4.0/