Mineral Paraffins in olives and olives oils

Mineral paraffins are used as markers of contamination with mineral oils. Toxic effects are observed in Fisher 344 rats at concentrations of 0.01–20 mg kg1 bw, depending on the type of paraffins administered. Concerns arise about possible presence (in contaminated foods) of toxic aromatics and additives and for the ability of mineral paraffins to bioaccumulate also in human tissues. Olives and olive oils generally contain not detectable amounts of mineral paraffins, while all the olive oils analyzed were contaminated (6–30 mg kg1 of mineral paraffins). Contamination levels exceeding 100 mg kg1 were found in olive-pomace oils. Atmospheric fall-out and incorrect practices of pomace storage have been suggested to be the main sources of contamination. A conclusive proof of the mineral origin of the contamination was provided through hopane analysis.