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

Applied Biological Chemistry

Table 3 Consumption amounts of edible oils and estimated concentrations of each 4 PAH according to the proportion of not-detected samples

Type	Daily intake (g day⁻¹)				Estimated concentration (ng g⁻¹)
	Total population		Consumer only		BaA	CHR	BbF	BaP	4 PAHs^b (sum)	TEQ_BaP ^c (TEFs)
	Mean	P95^a	Mean	P95	BaA	CHR	BbF	BaP	4 PAHs^b (sum)	TEQ_BaP ^c (TEFs)
Sesame oil	1.60	6.52	2.30	7.60	0.43	0.43	0.36	0.19	1.41	0.27
Perilla oil	0.14	0.51	1.70	6.10	0.58	0.99	0.64	0.26	2.47	0.39
Red pepper seeds oil	0.01	0	2.00	5.00	0.90	1.12	0.76	0.47	3.23	0.30
Olive oil	0.10	0	2.50	9.80	0.51	0.96	0.37	0.22	2.05	0.11
Red pepper seasoning oil	0.01	0	2.00	5.00	0.65	0.98	0.64	0.33	2.59	0.46

^aDaily intake of edible oils at the 95th percentile
^bThe Sum of BaA, CHR, BbF and BaP contents
^cThe estimated equivalent concentrations of BaP calculated by TEFs of BaA, CHR and BbF