Review on chromatographic and specific detection methodologies for unravelling the complexity of MOAH in foods.

Contamination of foods with mineral oil hydrocarbons, particularly mineral oil aromatic hydrocarbons (MOAH), can potentially pose a health hazard to consumers. However, identifying toxic substances among the many thousands of compounds comprising mineral oils in food samples is a difficult analytical challenge. According to the European Food Safety Authority, there is a lack of concentration and structural data about mineral oil hydrocarbons in foods, and therefore it is not clear to what extent consumers in Europe might be exposed to toxic levels of MOAH. The current gold standard method for determination of mineral oil hydrocarbons is online high-performance liquid chromatography (LC)-gas chromatography (GC) with flame ionization detection, which quantifies total saturated/aromatic content, but gives no qualitative information. The objective of this review is to explore the future prospects in mineral oil hydrocarbon determination and MOAH characterization in foods. To that end, peer reviewed literature was explored, particularly from the viewpoint of a methodology for detailed characterization of the MOAH fraction that can aid toxicological assessment. The literature clearly shows that there is much to be gained from the orthogonality power of multidimensional chromatographic separations and mass spectrometric (MS) detection. Comprehensive two-dimensional GC coupled to MS, preceded by pre-fractionations of MOAH by LC is suggested to be the most promising approach for further research. In addition, the strengths and weaknesses of a number of other, alternative approaches, both for qualitative and quantitative analysis, are discussed.