Effect of chemical refining steps on the minor and major components of cottonseed oil

El-Mallah, M. Hassan; El-Shami, S. M.

doi:10.5251/abjna.2011.2.2.341.349

Cited by 31 publications

(23 citation statements)

References 20 publications

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“…In other oils total sterol content was slightly reduced in cotton seed oil (8.7% according to El-Mallah et al (2011). In other study authors observed a reduction of 1.3, 8 and 18.5% in corn, soybean and rapeseed respectively in the total sterol content (Ferrari et al, 1996).…”

Section: Bleachingmentioning

confidence: 77%

Effects of refining process on sunflower oil minor components: a review

Gotor

Rhazi

2016

OCL

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-Sunflower oil is well known because of its diversity of fatty acids profiles which allow different uses (food: dressing salads, margarines; nonfood: agrofuel, lubricants). Besides, crude oil contains high amounts of desirable minor components (tocopherols, phytosterols, polyphenols, phospholipids. . . ) that present important nutritional features with a positive impact on human health. The different steps of the refining process have as main objective to remove contaminants and other compounds that could hamper the continuity of the process or alter oil during storage. An indirect consequence of this treatment used to preserve food safety is that micronutriments of interest are also partially eliminated reducing the nutritional quality of the oil. This review describes in the first part the chemical composition of sunflower oil focusing on desirable and undesirable components. In the second part the refining process is detailed following the losses of micronutriments at each step of the process and the elimination of unwanted compounds. Keywords:Sunflower oil / minor components / tocopherols / sterols / refining Résumé -Effets du procédé de raffinage sur les composants mineurs de l'huile de tournesol : revue. L'huile de tournesol est bien connue pour la diversité de ses profils d'acides gras qui permettent des usages variés (alimentaireshuile de table et margarines -ou non alimentaires -agrocarburants et lubrifiants). En outre, l'huile brute contient aussi de grandes quantités de composés mineurs souhaitables (tocophérols, phytostérols, polyphénols, phospholipides. . . ) aux caractéristiques nutritionnelles importantes et à impact positif sur la santé humaine. Les différentes étapes du raffinage ont pour principal objectif d'éliminer les contaminants et les composants susceptibles d'entraver la suite du process ou de provoquer une altération de l'huile au stockage. La conséquence indirecte de ce traitement destiné à préserver la sécurité alimentaire est que les micronutriments d'intérêt sont partiellement éliminés réduisant ainsi la qualité nutritionnelle de l'huile. Dans une première partie, cette revue décrit la composition chimique de l'huile de tournesol en distinguant les composés recherchés et indésirables. La seconde partie examine le procédé de raffinage en suivant les pertes de micronutriments à chaque étape du procès ainsi que l'élimination des produits indésirables.

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Section: Bleachingmentioning

confidence: 77%

Effects of refining process on sunflower oil minor components: a review

Gotor

Rhazi

2016

OCL

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“…These vegetable oils all have many well-known brands and are obtained by different oil processing technologies. It is well known that the oil extraction method, refining degree, and material source affect the content and composition of phytosterols [26,27,28,29]. The purpose of this study was to investigate the phytosterol contents of different kinds of vegetable oils.…”

Section: Introductionmentioning

confidence: 99%

Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese Diet

Yang

Zhang

et al. 2019

Foods

154

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Phytosterols are important micronutrients in human diets. Evidence has shown that phytosterols play an essential role in the reduction of cholesterol in blood and therefore decrease cardiovascular morbidity. In this study, the content and composition of phytosterols in different kinds of vegetable oils were analyzed, and the total phytosterol intake and contribution of foods to intake were estimated based on consumption data. The results showed that the phytosterol contents of rice bran oil, corn oil, and rapeseed oil were higher than those of other vegetable oils and the intake of phytosterol in the Chinese diet was about 392.3 mg/day. The main sources of phytosterols were edible vegetable oils (46.3%), followed by cereals (38.9%), vegetables (9.2%), nuts (2.0%), fruits (1.5%), beans and bean products (1.4%), and tubers (0.8%). Among all vegetable oils, rapeseed oil was the main individual contributor to phytosterol intake (22.9%), especially for the southern residents of China.

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“…The peroxide value of oil containing antioxidants was lower than peroxide value of oil which contained no additive (control). From the results, it showed that peroxide value of refined oil reached a higher value than crude oil because natural antioxidants such as total tocopherol, sterol and carotenoid had been lost during refining [16]. Peroxide value of the samples having sesame and sunflower extracts were less than propyl gallate but more than tert-butylated hydroxyquinone (TBHQ).…”

Section: Resultsmentioning

confidence: 87%

Effect of Acetone Extract of Sesame (Sesamum indicum L.) and Sunflower (Helianthus annus L.) Meal on Stability of Crude and Refined Soybean Oil

Wati¹,

Khabiruddin²

2018

Asian J. Chem.

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The antioxidative effect of acetone extracts of sesame and sunflower meal on stability of crude and refined soybean oil (C&RSO) stored for 120 days at 50 ºC was determined by monitoring the free fatty acid, p-anisidine value and peroxide value. The oil was dosed with different concentrations (500, 1000 and 2000 ppm) of the extracts and tert-butylated hydroxyquinone and propyl gallate (conc. of both 200 ppm). Free fatty acid, p-anisidine value and peroxide value of crude and refined soybean oil containing sesame and sunflower meal extract were lower than crude and refined soybean oil containing no additive. However, refined soybean oil had much higher free fatty acid, p-anisidine value and peroxide value than crude soybean oil because some natural antioxidants such as carotene, tocopherol lost during refining. The sesame and sunflower extract have better antioxidant activity than propyl gallate but less than tert-butylated hydroxyquinone. Results suggest that sesame and sunflower meal extract could be used as alternative natural antioxidants with wide food applications.

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Effect of chemical refining steps on the minor and major components of cottonseed oil

Cited by 31 publications

References 20 publications

Effects of refining process on sunflower oil minor components: a review

Effects of refining process on sunflower oil minor components: a review

Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese Diet

Effect of Acetone Extract of Sesame (Sesamum indicum L.) and Sunflower (Helianthus annus L.) Meal on Stability of Crude and Refined Soybean Oil

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