Edible oils are susceptible to contamination by polycyclic aromatic hydrocarbons (PAHs), particularly PAH4 compounds, which include Benzo[a]anthracene, Chrysene, Benzo[b]fluoranthene, and Benzo[a]pyrene, all of which are recognized for their toxic and carcinogenic properties. This review examines the mechanisms underlying the formation of PAH4 in edible oils, with a particular focus on the transformation process from oilseeds to oil. Factors influencing the formation of PAH4 include environmental contamination, the composition of fatty acids, and processing methods such as extraction, refining...
