Hexabromocyclododecanes (HBCDs) are harmful compounds, which could be taken up by plants and occur in vegetable oils. In this study, we systematically tracked the changes of HBCDs during different refining processes in peanut, corn, and soybean oils in China. The refining processes were efficient at removing the concentrations of total HBCDs (∑HBCDs), although the levels did increase for peanut and corn oils during the neutralization and bleaching steps. Quite significant reductions in the ∑HBCD concentrations were observed for soybean oils (71-100%) through refining. α-HBCD and ∑HBCD levels were significantly and positively correlated with the peroxidation value (PV), suggesting that PV might be an indicator reflecting the changes of α-HBCD and ∑HBCDs during the oil-refining processes. HBCD intakes from vegetable oils represented a low concern for public health. The results might be helpful for quality and process control with a view to minimize the levels of HBCDs in vegetable oils.
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