Observations on the influence of free fatty acids on color changes in corn oil

Sievers, A. F.; Mcintyre, Jean

doi:10.1007/bf03040043

Cited by 1 publication

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“…The first stage was from 1922 to 1960. During this stage, Sievers and McIntyre [ 7 ] and Dechary et al [ 8 ] found that the color reversion of oils was correlated with free fatty acids (FFA) and gossypols, respectively. However, Swift et al [ 9 ] and Nakamura et al [ 10 ] found that the oxidation product of γ-tocopherol, γ-tocopherol-5,6-quinone (tocored), was responsible for the color reversion of oils.…”

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confidence: 99%

Color Reversion of Refined Vegetable Oils: A Review

Chen

Sun

2023

Molecules

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During the transport, storage, and consumption of edible vegetable oils, the color of some freshly refined oils is gradually darkened, which is known as the color reversion. The oil industry has been plagued by the issue for a long time because the dark color of the oil is related to its poor quality and low acceptability for consumers. Color reversion of refined vegetable oils is primarily related to the processing pigments, especially tocored, which is the oxidation product of γ-tocopherol. However, the underlying molecular action mechanism of tocored is not yet fully understood due to the complex transformations of tocored in oil systems. This paper presents a brief description of oil color, followed by an overview of research progress on the mechanism of color reversion. In particular, the effect of minor components (phospholipids and metal ions) on color reversion is highlighted in an attempt to explain the remaining mysteries of color reversion. Furthermore, the measures to restrain color reversion by quality control of the oilseeds, the adjustment of technical parameters of processing, and the storage conditions of refined oils are summarized to provide some references for the oil industry.

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