Effects of processing steps on the contents of minor compounds and oxidation of soybean oil

Jung, Mun Yhung; Yoon, Suk Hoo; Min, David B.

doi:10.1007/bf02661798

Cited by 174 publications

(158 citation statements)

References 15 publications

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“…McLaughlin and Weihrauch (28) reported that deodorization causes the greatest loss of tocopherols, while little or no tocopherol is destroyed during hydrogénation. More recently, Jung et al (29) showed that the most substantial loss during refining of soybean oil occurred at the deodorization stage, while degumming, neutralization and bleaching led to an average retention of 88%. This value is very close to the value found in this work.…”

Section: Resultsmentioning

confidence: 99%

Characteristics and composition of tomato seed oil

Lazos¹,

Tsaknis²,

Lalas³

1998

Grasas y Aceites

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RESUMEN Características y composición del aceite de semilla de tomateSe separaron semillas de tomate de la pulpa seca y posteriormente se trituraron y extrajeron con éter de petróleo en caliente. El aceite extraído se desgomó, neutralizó y decoloró, y luego se determinaron las características físicas y químicas de los aceites crudos y purificados. La purificación produjo una disminución en la acidez, color, insapon'rficables, E Í5n 232 y estabilidad oxidativa y un aumento en el punto de humo y EÍcm 270. Las propiedades físico-químicas no se afectaron por la purificación. Se encontró que el aceite de semilla de tomate contenía altos niveles de linoleico (54%), seguido por oleico (22%), mientras que los ácidos grasos saturados mayoritarios fueron el palmítico (14%) y el esteárico (6%). La purificación produjo también un aumento en el C 18:2 trans, mientras que el perfil de ácidos grasos del aceite permaneció inalterado. Se detectaron a-y Ô-tocoferóles a niveles de 202 y 1059 mg/kg; la purificación redujo el contenido en tocoferol a 161 y 898 mg/kg, respectivamente. El p-sitosterol fue el componente predominante de la fracción esterólica del aceite de semilla de tomate. Se detectó un alto porcentaje de colesterol (16%). Otros esteróles encontrados en porcentajes más elevados del 1.5% fueron el campesterol, estigmasterol y A^-avenasterol. Además, se encontraron como componentes minoritarios 24-metilenecolesterol, brasicasterol, A''-campesterol, clerosterol, ùJ^^-estigmastadienol, A'^-estigmastanol, A^-avenasterol y eritrodiol. El perfil de esteróles no se afectó por la purificación. PALABRAS-CLAVE: Aceite de semilla de tomate-Acido gra- SUMMARY Characteristics and composition of tomato seed oilTomato seeds were separated from dried pomace, and seeds were ground and extracted with hot petroleum ether. The extracted oil was degummed, neutralised and bleached, and then the physical and chemical characteristics of crude and purified oils were determined. Purification led to a decrease in acidity, colour, unsaponifiables, E]cm 232 and oxidative stability, and to an increase in smoke point and E]cm 270. The fundamental physicochemical properties of the oil were not affected by purification. Tomato seed oil was found to contain high levels of linoleic (54%), followed by oleic (22%), while the dominant saturated acids were palmitic (14%) and stearic (6%). Purification led to an increase in C18:2frans, while the fatty acid profile of the oil remained unchanged, a-and ô-tocopherols were detected at levels of 202 and 1059 mg/kg; purification reduced tocopherol content to 161 and 898 mg/kg, respectively (3-sitosterol was found as the most predominant component of the sterolic fraction from tomato seed oil. A large percentage (16%) of cholesterol was detected. Other sterols found in percentages higher than 1.5% were campesterol, stigmasterol and A^-avenasterol. In addition, trace to minor amounts of 24-methylenecholesterol, brassicasterol, A^-campesterol, clerosterol, A'',^'^-stigmastadienol, A^-stigmastanol, A'^-avenasterol and...

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Section: Resultsmentioning

confidence: 99%

Characteristics and composition of tomato seed oil

Lazos¹,

Tsaknis²,

Lalas³

1998

Grasas y Aceites

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“…Sepiolite, represented by Si 12 Mg 8 O 30 (OH) 4 (H 2 O) 4 8H 2 O which belongs to the group of silicate, is widely used to remove undesired components from household and industrial wastewaters and in various industrial manufacturing processes, it has not been previously tested for the purification of edible oils [13]. The highly desirable tocopherols were reduced during soybean oil refining, and this removal reduces oxidative stability and nutritional value of the refined oil when compared with the crude oil [14]. Tocopherols are more volatile than the neutral triacylglycerides and can be removed with the high temperature and high vacuum of deodorization.…”

Section: Introductionmentioning

confidence: 99%

Deacidification of High-acid Olive Oil

El-Salam¹,

Doheim²,

Sitohy³

et al. 2015

J Food Process Technol

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“…Of these various components, most attention is given to the tocopherols. Jung and coworkers (Jung et al, 1989) and Ferrari (Ferrari, 1996) have studied the tocopherol content at all stages of processing for all isomers in the finished oil. The tocopherol content decreases during each step of processing and may be markedly reduced during deodorization, as the tocopherols are volatile under these conditions.…”

Section: Soybean Oil Deodorizer Distillate Production and Characterizmentioning

confidence: 99%