Processing impact on tocopherols and triglycerides composition of soybean oil and its deodorizer distillate evaluated by high-performance liquid chromatography

Abstract

In the present study, high-performance liquid chromatography (HPLC) was used for the separation of tocopherols and triglycerides of processed soybean oil and deodorizer distillate (DD). The results of normal and reversed-phase modes of HPLC revealed that concentrations of tocopherols and triglycerides content were decreased during the neutralization, bleaching, and deodorization processes. The loss of individual tocopherols ranged between 55.16% and 63.25%. During processing, triglycerides containing stearic-oleic-linoleic (SOL) moieties and palmitic-palmitic-linoleic (PPL) fragments showed greater reduction up to 38.14% and 37.69%, respectively. Among tocopherols and triglycerides; γ-tocopherol and oleic-oleic-oleic (OOO) were found to be in greater concentrations 5.53% and 19.78%, respectively in DD as compared to their counterparts. A maximum reduction of tocopherols was observed in the deodorization step. DD was found to be a rich source of bioactive components; therefore, it could be used for many industrial applications including pharmaceutical formulations, cosmetics, and food industries.

Quality control of camellia oil based on HPLC fingerprinting techniques combined with chemometric methods for triglycerides

“…[ 38 ] Moreover, the content of POL (9.23%) in camellia oil was higher than that in soybean oil. [ 39 ] This indicated that camellia oil had high content of oleic acid, and the existence of high unsaturated FA was the reason why camellia oil had higher stability and nutritional value.…”

Nutritional Aspects of Vegetable Oils: Refined or Unrefined?

“…[2] The refining process of palm oil, mainly the bleaching step, resulted in the loss of antioxidant capacity by 80% and the content of total phenolics was reduced by 26-55%. Similarly, there was a significant Acyl glycerol (w/w%) Camellia Diglycerides :2.47 Diglycerides :7.67 [22] Phytosterol (w/w%) Olive 1351 1021 [23] Rice bran 1.679 1.172 [24] Rapeseed 0.1032 0.081 [2] Tocols (ppm) Olive 344 288 [25] Soybean oil 1405.7 582.2 [26] Rice bran 739.3 822.7 [24] Sea-buckthorn pulp 889.80 1198.0 [27] Rapeseed 338.5 138.57 [2] Phenolic compounds (mg kg −1 gallic acid) Rapeseed 0.581 0.008 [28] Rice bran 2.20 0.41 [24] Rapeseed 13.5 19.7 [2] Carotenoid (ppm) Rapeseed 52.6 1.3 [29] Squalene (mg/100 g) Rice bran 318.86 89.17 [24] Olive 13 800 5900 [23] Sea-buckthorn pulp 1.89 1.7 [27] decrease (4.83-6.19 to 1.35-2.45 mg GAE/100 g oil) in the amount of phenolics of five different kinds of rapeseed oils, after the complete refining process. The loss range of phenolics for all of the studied oils was 47.93-61.19% during neutralization, which was much higher than that of deodorization (4.81-16.62%), bleaching (2.90-19.01%), and degumming (3.21-6.61%) stages.…”

Influence of an Edible Oil–Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise

“…Triglycerides are an essential part of the daily diet, a main source of energy, and they act as carriers of fat-soluble vitamins (A, D, E, and K) [ 13 ]. By using reverse-phase high-performance liquid chromatography (RP-HPLC) analysis, previous studies discovered 12 different fragments of triglyceride present in soybean oil, namely linoleic-linolenic-linolenic (LLnLn), linoleic-linoleic-linolenic (LLLn), linoleic-linoleic-linoleic (LLL), oleic-linoleic-linolenic (OLLn), palmitic-linoleic-linolenic (PLLn), oleic-linoleic-linoleic (OLL), palmitic-linoleiclinoleic (PLL), oleic-oleic-linoleic (OOL), palmitic-oleic-linoleic + stearic-linoleic-linoleic (POL + SLL), palmitic-palmiticlinoleic (PPL), stearic-oleic-linoleic (SOL) and oleic-oleic-oleic (OOO) [ 14 ].…”