PAHs are environmental and food-borne contaminants. Edible oils and fats may be contaminated by environmental pollutants and during the processing steps of crude oils prior to refining. The presence of PAHs in facts and oils is a health concern due to the carcinogenicity of the PAHs. Different levels of PAHs have been observed in crude edible oils. The refining process of the oils, which involves deodorization, bleaching and charcpal tratment under appropriate conditions, reduces the contents of individual PAHs to levels measured in ug kg-1.

Main Research: Norizah Halim