Chemical conversions of free phytosterols during the bleaching of corn oil

Bai, Ge; Ma, Cheng; Hu, Yuyuan; Guo, Shujing; Wang, Tong

doi:10.1016/j.foodchem.2023.135512

Cited by 6 publications

(3 citation statements)

References 32 publications

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“…Figure c showed that the commercially available WO could be easily classified as refined oil with high α-tocopherol, while the homemade oils were linked with other compounds and classified as crude oil. It is probably because the “concomitant lipids” are removed during the refined process . Additionally, α-tocopherol is probably added in the commercial oil to prolong its shelf life.…”

Section: Resultsmentioning

confidence: 99%

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In Situ Rapid Analysis of Squalene, Tocopherols, and Sterols in Walnut Oils Based on Supercritical Fluid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry

Zhang,

Gao,

et al. 2023

J. Agric. Food Chem.

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Quantification of liposoluble micronutrients in large-scale vegetable oil samples is urgently needed, because their health benefits are increasingly emphasized. However, current analytical methods are limited to either labor-intensive preparation processes or time-consuming chromatography separation. In this work, an online oil matrix separation strategy for direct, rapid, and simultaneous determination of squalene, tocopherols, and phytosterols in walnut oil (WO) was developed on the basis of the lipid class separation mode of supercritical fluid chromatography. A single run was completed in 13 min containing 6 min of column cleaning and balancing. Satisfactory limit of detections (0.05–0.20 ng/mL), limit of quantifications (0.15–0.45 ng/mL), recoveries (70.61–101.44%), and matrix effects (78.43–91.62%) were achieved, indicating the reliability of this method. In addition, eight sterol esters were identified in WO, which have not previously been reported. The proposed method was applied to characterize the liposoluble micronutrient profile of WO samples obtained from different walnut cultivars, geographical origins, and processes.

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Section: Resultsmentioning

confidence: 99%

“…It is probably because the "concomitant lipids" are removed during the refined process. 41 Additionally, α-tocopherol is probably added in the commercial oil to prolong its shelf life. These results suggested that the constituents of liposoluble micronutrients obviously varied in different WOs.…”

Section: Quantification Of Squalene Tocopherols and Sterols In Womentioning

confidence: 99%

In Situ Rapid Analysis of Squalene, Tocopherols, and Sterols in Walnut Oils Based on Supercritical Fluid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry

Zhang,

Gao,

et al. 2023

J. Agric. Food Chem.

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“…[ 48 ] During bleaching, free phytosterols could undergo changes or losses due to various factors (high temperatures, exposure to air, and certain catalysts). [ 49 ] By carefully selecting and activating the clays, the bleaching process achieves improved visual appeal, purifies the oil, as well as preserves its nutritional quality for subsequent refining stages.…”

Section: Processingmentioning

confidence: 99%

Edible corn oil: A holistic exploration from processing to market dynamics

Boukid,

Rosentrater

2024

Euro J Lipid Sci & Tech

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Corn oil is a major agricultural commodity, and it is a staple in kitchens worldwide. This comprehensive review aims to provide a holistic understanding of corn oil processing, composition, nutritional benefits, properties, and market dynamics. The processing of corn oil poses challenges in achieving optimal extraction efficiency while addressing environmental concerns. Currently, hexane‐extracted corn oil dominates the market, with cold‐pressed corn oil being a niche product. Ongoing efforts within the industry focus on exploring alternative, environmentally friendly extraction methods such as critical CO2 and enzymatic‐assisted extraction. Corn oil is recognized for its rich composition in monounsaturated and polyunsaturated fats, tocopherol content, and potential antioxidant benefits. However, its high omega‐6 fatty acid content, while contributing to its stability, has raised discussions about its potential impact on inflammatory responses when consumed excessively. Due to its high smoke point, corn oil is suitable for high‐temperature cooking without compromising its neutral taste. Yet, its oxidation stability is lower compared to other commercial oils. Relying on oleic‐rich varieties or incorporating antioxidants could help enhance its stability and mitigate potential oxidative concerns. In the future, advancements in processing technologies promise to elevate the nutritional profile of corn oil, aligning it with the evolving preferences of health‐conscious consumers and addressing sustainability concerns.Practical Applications. This review provides crucial insights into the processing, nutritional profile, and market dynamics of corn oil, benefiting researchers and industry professionals. By understanding the challenges and advancements in extraction methods, researchers can develop more sustainable and efficient processes. The detailed analysis of corn oil's composition and functionality provides practical solutions for improving product shelf‐life and quality. This comprehensive review supports the optimization of corn oil production and utilization and aids in positioning corn oil as a competitive and versatile option in the global vegetable oil market.

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