Risk assessment of polycyclic aromatic hydrocarbons and organochlorine pesticides in olive oil in Jordan

Many organochlorine pesticides (OCPs) and polycyclic aromatic hydrocarbons (PAHs) pose risks to human health; so, their levels in foods should be constantly monitored. In the present work, the potential health risks of 21 OCPs residues and 16 carcinogenic PAHs in Jordanian olive oil were evaluated. A total of 27 olive oil samples were obtained from nine olive mills in Jordan. The levels of PAHs and OCPs were evaluated by gas chromatography coupled with mass spectrometry detector. Among the studied pesticides, only 4,4-Dichlorodiphenyldichloroethylen (4,4-DDE) was found in the tested samples. The estimated average dietary intake (EADI) and hazard risk index (HRI) were then assessed for the 4,4-DDE. The estimated HRI value of 4,4-DDE was less than 1, thus indicating no health risk to consumers. Regarding PAHs, the average concentration of 16 PAHs in the tested olive oil was 36.5 µg/kg. Health risks due to PAH contamination were estimated by determining the dietary daily intake (DDI) and toxic equivalent quotient (TEQ). The values ranged from 0.139 × 10-2 to 7.70 × 10-2 and 0.01 to 0.57 µg/kg for DDI and TEQ, respectively. Light PAHs were predominant in the samples, while no heavy PAHs were detected. The incremental lifetime cancer risk (ILCR) was estimated, and the values ranged from 0.1 × 10-7 to 5.62 × 10-7, and none of the olive oil samples exceeded the limit value of 10-6, thus indicating insignificant potential risk.