TY - JOUR
T1 - Refining of high oleic safflower oil
T2 - Effect on the sterols and tocopherols content
AU - Ortega-García, Jesús
AU - Gámez-Meza, Nohemi
AU - Noriega-Rodriguez, Juan Antonio
AU - Dennis-Quiñonez, Olmo
AU - García-Galindo, Hugo Sergio
AU - Angulo-Guerrero, Jesús Ofelia
AU - Medina-Juárez, Luis Angel
N1 - Funding Information:
Acknowledgments We express our sincere appreciation to the Consejo Nacional de Ciencia y Tecnología (CONACYT), and the Refining Oil Industry of Mexico for the support and encouragement for this work.
PY - 2006/10
Y1 - 2006/10
N2 - The purpose of this work was to study the influence of the industrial process steps on free fatty acids, peroxide value (PV), p-anisidine value (PAV), trans fatty acids, tocopherols and sterols (free, esterified and total) in high oleic safflower oil. Degumming, bleaching and deodorization steps removed 91.4% of free fatty acids, 96.31% of oxidation primary products (PV), and 54.57% of oxidation secondary products (PAV), from crude high oleic safflower oil. Degumming neither affected the content of sterified sterols nor its proportion with respect to the crude oil. A significant increment (p<0.05) in the content of free sterols was observed during degumming and bleaching due to the acid-catalyzed hydrolysis of steryl esters. A significant reduction (p<0.05) in the content of total sterols during bleaching was observed, which is attributed to a reduction in the sterified sterol fraction. During deodorization, free sterols were distilled from oil, with a gradual reduction in the total sterol content as a function of the deodorization temperature. α- and γ-tocopherols represented 93.3% of the total tocopherols in high oleic safflower crude oil. The refining process removed 28.5% of the tocopherols. Deodorization was the main step which increased the level of trans fatty acids as an effect of temperature and heating time.
AB - The purpose of this work was to study the influence of the industrial process steps on free fatty acids, peroxide value (PV), p-anisidine value (PAV), trans fatty acids, tocopherols and sterols (free, esterified and total) in high oleic safflower oil. Degumming, bleaching and deodorization steps removed 91.4% of free fatty acids, 96.31% of oxidation primary products (PV), and 54.57% of oxidation secondary products (PAV), from crude high oleic safflower oil. Degumming neither affected the content of sterified sterols nor its proportion with respect to the crude oil. A significant increment (p<0.05) in the content of free sterols was observed during degumming and bleaching due to the acid-catalyzed hydrolysis of steryl esters. A significant reduction (p<0.05) in the content of total sterols during bleaching was observed, which is attributed to a reduction in the sterified sterol fraction. During deodorization, free sterols were distilled from oil, with a gradual reduction in the total sterol content as a function of the deodorization temperature. α- and γ-tocopherols represented 93.3% of the total tocopherols in high oleic safflower crude oil. The refining process removed 28.5% of the tocopherols. Deodorization was the main step which increased the level of trans fatty acids as an effect of temperature and heating time.
KW - Free fatty acids
KW - High oleic safflower
KW - Peroxide value
KW - Tocopherols and sterols
KW - Trans Fatty acids
KW - p-anisidine value
UR - http://www.scopus.com/inward/record.url?scp=33748992041&partnerID=8YFLogxK
U2 - 10.1007/s00217-006-0267-3
DO - 10.1007/s00217-006-0267-3
M3 - Artículo
SN - 1438-2377
VL - 223
SP - 775
EP - 779
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 6
ER -