Sungur, SanaOkur, RamazanTurgut, Faruk HilmiUstun, IhsanGokce, Cumali2024-09-182024-09-1820151939-32101939-3229https://doi.org/10.1080/19393210.2015.1041065https://hdl.handle.net/20.500.12483/11690The determination of phthalates in edible oils (virgin olive oil, olive oil, canola oil, hazelnut oil, sunflower oil, corn oil) sold in Turkish markets was carried out using gas chromatography-mass spectrometry. Mean phthalate concentrations were between 0.102 and 3.863mgL(-1) in virgin olive oil; 0.172 and 6.486mgL(-1) in olive oil; 0.501 and 3.651mgL(-1) in hazelnut oil; 0.457 and 3.415mgL(-1) in canola oil; 2.227 and 6.673mgL(-1) in sunflower oil; and 1.585 and 6.248mgL(-1) in corn oil. Furthermore, the influence of the types of oil and container to the phthalate migration was investigated. The highest phthalate levels were measured in sunflower oil. The lowest phthalate levels were determined in virgin olive oil and hazelnut oil. The highest phthalate levels were determined in oil samples contained in polyethylene terephthalate.eninfo:eu-repo/semantics/closedAccessphthalatesedible oilmigrationGC-MSTurkeyArticle8319019410.1080/19393210.2015.1041065258969442-s2.0-84938742272Q2WOS:000359799200006Q2