Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step

Drira, Malika; Jabeur, Hazem; Marrakchi, Fatma; Bouaziz, Mohamed

doi:10.1007/s00217-018-3132-2

Cited by 10 publications

(11 citation statements)

References 29 publications

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“…[ 40 ] The most abundant sterol components in PO are reported to be β‐sitosterol and campesterol. [ 10,41,42 ] In agreement with these findings, the dominant sterol components in NPO and BPO were β‐sitosterol and campesterol in this study. Except for brassicasterol and 24‐methylene‐cholesterol, others were statistically the same compared with those of NPO and MWBPO.…”

Section: Resultssupporting

confidence: 90%

“…Drira et al. [ 42 ] expressed that erythrodiol and uvaol content increased at each refining stage. Sánchez‐Gutiérrez et al.…”

Section: Resultsmentioning

confidence: 99%

“…However, there was no statistical difference between MWBPO and CBPO. Drira et al [42] expressed that erythrodiol and uvaol content increased at each refining stage. Sánchez-Gutiérrez et al [9] reported that the percentage of unsaponifiable matter decreased with refining.…”

Section: The Effects Of Bleaching On Sterol Composition and Benzo[a]p...mentioning

confidence: 99%

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Microwave‐Assisted Bleaching of Olive Pomace Oil: Optimization of Bleaching Parameters and Comparison with Conventionally Bleached Oil

Seçilmiş

Yanık

Fadı́loğlu

et al. 2022

Euro J Lipid Sci & Tech

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In this research, microwave‐assisted bleaching of olive pomace oil is studied under different conditions. Microwave power, mixing time, and adsorbent dosage are optimized using the response surface central composite design, where the optimum conditions are 102 W, 20.07 min, and 4.15%, respectively. The microwave‐bleached oil is compared with the conventionally bleached oil in terms of color, oxidation parameters, sterol composition, and benzo[a]pyrene content. Microwave‐assisted bleaching of the olive pomace oil is performed by using 17% less adsorbent in an 83% shorter time compared to the conventional method. A bleaching performance comparable to the conventional method is achieved using the microwave‐assisted bleaching technique. Microwave‐assisted bleaching can thus be used as an alternative method for the bleaching of olive pomace oil. Practical applications: The microwave‐assisted bleaching method presents attractive advantages, including a shorter bleaching time and a lower amount of adsorbent used. In this respect, the current research contributes toward the conventional bleaching method in the vegetable oil refinery industry and creates a paradigm for future studies on the bleaching of vegetable oils.

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Section: Resultssupporting

confidence: 90%

“…Drira et al. [ 42 ] expressed that erythrodiol and uvaol content increased at each refining stage. Sánchez‐Gutiérrez et al.…”

Section: Resultsmentioning

confidence: 99%

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Microwave‐Assisted Bleaching of Olive Pomace Oil: Optimization of Bleaching Parameters and Comparison with Conventionally Bleached Oil

Seçilmiş

Yanık

Fadı́loğlu

et al. 2022

Euro J Lipid Sci & Tech

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“…In literature it was reported that during neutralization, large parts of the phytosterols (9-21%) are transferred by liquid-liquid partitioning to the soapstock (Gutfinger and Letan, 1974;Karaali, 1985). However in the study of Drira et al (2018) it was stated that Δ-7stigmastenol content of olive pomace oil increased during neutralization stage in accordance with the results of the current study.The major sterol was β-sitosterol and had a similar trend with total sterols. β-sitosterol comprised 51.56% of canola and 64.57% of corn oils on average.…”

Section: Resultssupporting

confidence: 88%

Effect of Industrial Refining Process on Fatty Acid, Sterol, Volatile Compound Profile and 3-MCPD Ester Content of Canola and Corn Oils

VARDİN

Yorulmaz

2021

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi

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The study reports the changes in fatty acid and sterol composition; as well as volatile and 3-monochloropropane-1,2-diol (3-MCPD) ester content of two commercial vegetable oils at different steps of refining process. Canola and corn oils were collected from neutralization, bleaching, winterization and deodorization stages of a chemical refining plant and oil samples were evaluated for fatty acid, sterol, volatile compounds and 3-MCPD ester contents. Fatty acid and sterol profiles were determined using IUPAC and AOCS Official Methods respectively and 3-MCPD ester content was determined using DGF C VI 18 (10) Official Method. Results have shown that total sterol contents decreased throughout the process by 15.22% and 42.57% for canola and corn oils, respectively. Total volatiles of canola oil decreased gradually during refining, however corn oil had significant increases at bleaching step. 3-MCPD ester contents were between 0.19-0.26 mg kg -1 for corn and 0.20-0.48 mg kg -1 for canola oils. Deodorization was found to be the most influential refining stage for formation of 3-MCPD esters.

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“…As a result of variance analysis, these changes were found statistically significant at the level of P <0.01. Drira et al (2018) determined the effects of chemical refining steps on pomace olive oil, free fatty acid. The free fatty acid (%) level of 6.90±0.10 in crude oil is 4.74±0.07 after the winterized stage; 0.20±0.00 after the neutralization stage; 0.28±0.00 after decolorization and 0.14±0.00 after deodorization.…”

Section: % Free Fatty Acidity Valuementioning

confidence: 99%

Effect of Chemical Refining Steps on the Some Micro and Macro Element Content and Quality Parameters in Corn Oil

Aksoy

Taşan

2021

Turkish JAF Sci.Tech.

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In this study, it was aimed to determine some element contents and some quality properties and to compare these parameters at each stage in the chemically refining process of crude corn oil. Color (lovibond tintometer), free fatty acidity, peroxide values and fatty acid compositions were determined in the samples of corn oil taken from consecutive stages of chemically refining. Also, the content of elements (Na, Mg, K, Ca, Fe, Pb, Cd, Ni, Mn, Zn, Co, Cr, P, Cu) was analyzed, by using inductively-coupled plasma-mass spectrometry (ICP-MS) and inductively-coupled plasma-optical emission spectrometry (ICP-OES) after microwave digestion. The color (Lovibond tintometer), free fatty acidity and peroxide values in the chemically refining process varied between 2.7-16, %0.09-2.12, 10.95-1.08 mEqO2/kg, respectively. Oleic, linoleic and linolenic acid contents changed between 30.486-30.580%, 54.339-54.703% and 0.972-0.993%, respectively, in the chemically refining stages. While no trans fatty acids detected in crude corn oil and after degumming-neutralization step, very low amount of trans oleic acid (0.040%) and total trans linoleic acid (0.132%) was detected in bleached corn oil. The total trans fatty acid content little more increased in the last stage of the chemically refining. However, total trans fatty acid content of refined corn oil was < 0.3%. It was clearly seen that Na, Mg, K, P, Ca, Mn, Fe, Pb, Ni, Cr, Cu element contents decreased significantly at the end of the chemically refining process. Although Cd, Co and Zn elements were determined in crude corn oil, these elements were not detected in the refined corn oil. The results obtained showed that the chemically refining process effected some of the quality properties of corn oil and especially the changes in the element contents.

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Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step

Cited by 10 publications

References 29 publications

Microwave‐Assisted Bleaching of Olive Pomace Oil: Optimization of Bleaching Parameters and Comparison with Conventionally Bleached Oil

Microwave‐Assisted Bleaching of Olive Pomace Oil: Optimization of Bleaching Parameters and Comparison with Conventionally Bleached Oil

Effect of Industrial Refining Process on Fatty Acid, Sterol, Volatile Compound Profile and 3-MCPD Ester Content of Canola and Corn Oils

Effect of Chemical Refining Steps on the Some Micro and Macro Element Content and Quality Parameters in Corn Oil

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