Skip to main content
Applied Biological Chemistry

Table 5 MOEs of total 4PAHs by sum of each PAH and TEQBaP as BaP concentration estimated by TEFs

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

Type

MOEs

Total population

Consumer only

4 PAHsa

TEQBaP b

4 PAHs

TEQBaP

Mean

P95c

Mean

P95

Mean

P95

Mean

P95

Sesame oil

8,785,530

2,151,899

9,333,333

2,287,582

6,115,108

1,847,826

6,481,481

1,966,292

Perilla oil

57,432,432

15,740,741

74,916,474

20,588,235

4,728,790

1,317,829

6,194,690

1,719,902

Red pepper seeds oil

613,076,828

–

1,346,153,846

–

3,063,063

1,227,437

6,796,117

2,713,178

Olive oil

96,590,909

–

381,758,653

–

3,859,251

985,507

15,283,843

3,888,889

Red pepper seasoning oil

764,501,697

–

879,715,456

–

3,824,522

1,531,532

4,402,516

1,758,794

Total

6,919,104

1,893,096

8,000,634

2,058,824

818,291

264,386

1,323,752

437,774

  1. aThe sum of BaA, CHR, BbF and BaP contents
  2. bThe estimated equivalent concentrations of BaP calculated by TEFs of BaA, CHR and BbF
  3. cDietary exposure to PAHs at the 95th percentile
Back to article page