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Table 1 Performance parameters of the method in optimum condition

From: Occurrence and risk characterization of polycyclic aromatic hydrocarbons of edible oils by the Margin of Exposure (MOE) approach

Oil type

PAHs

LOD (ng g−1)

LOQ (ng g−1)

Recovery

RSDr (%)

RSDR (%)

2 ng g−1

10 ng g−1

2 ng g−1

10 ng g−1

2 ng g−1

10 ng g−1

Sesame oil

BaA

0.04

0.14

87.0

112..6

5.4

4.9

9.8

6.9

CHR

0.05

0.18

93.1

103.6

3.3

5.8

17.2

5.5

BbF

0.04

0.14

79.0

96.9

3.1

2.6

9.6

9.8

BaP

0.02

0.08

78.3

99.5

0.3

2.0

5.5

8.9

Perilla oil

BaA

0.08

0.26

106.6

94.5

5.3

5.9

4.9

3.9

CHR

0.05

0.16

99.1

96.5

3.0

7.1

7.7

0.9

BbF

0.08

0.25

70.7

95.9

1.1

3.0

12.0

9.8

BaP

0.07

0.23

83.4

100.5

0.3

6.1

7.4

8.1

Pepper seeds oil

BaA

0.09

0.30

107.7

112.1

3.2

1.7

9.7

8.9

CHR

0.13

0.44

100.5

112.6

2.4

3.0

2.1

9.4

BbF

0.02

0.06

73.5

99.7

2.2

2.6

11.5

8.4

BaP

0.02

0.06

87.6

111.6

1.3

5.4

4.7

12.5

Olive oil

BaA

0.04

0.12

110.4

79.9

5.0

8.0

6.9

10.3

CHR

0.10

0.32

97.0

94.5

6.9

1.4

7.7

6.7

BbF

0.03

0.11

71.4

90.2

1.3

8.8

14.4

12.7

BaP

0.02

0.08

83.0

84.9

1.3

1.9

6.2

5.3

  1. LOD limit of detection, LOQ limit of quantification, RSDr relative standard deviation of repeatability in single-lab, RSDR relative standard deviation of reproducibility in multi-lab