Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds Sanchez Arevalo, Carmen María Olmo García, Lucía Fernández Sánchez, Jorge Fernando Carrasco Pancorbo, Alegría Polycyclic aromatic hydrocarbos Edible oils LC-Fluorecescence GC-MS PAHs ocurrence Polycyclic aromatic hydrocarbons (PAHs) are food contaminants whose presence in foodstuffs is especially alarming due to their carcinogenic character. These substances are highly lipophilic and thus, unsafe levels of these compounds have been found in edible fats and oils. Efficient methodologies to determine such molecules in lipidic matrixes are therefore essential. In this review, a detailed description of the analytical methods for the determination of PAHs in vegetable oils from the last 15 years has been provided. Particular emphasis has been placed on innovative sample treatments, which facilitate and shorten the pretreatment of the oils. Finally, results from recent investigations have been reviewed and studied in depth, in order to elucidate which PAHs are most commonly found in vegetable oils. 2025-01-15T12:15:36Z 2025-01-15T12:15:36Z 2020-10-03 journal article Compr Rev Food Sci Food Saf. 2020; 19: 3528–3573. https://hdl.handle.net/10481/99254 10.1111/1541-4337.12637 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Wiley