A novel deodorization method of edible oil by using ethanol steam at low temperature

文献类型： 外文期刊

第一作者： Yang, Chen

作者： Yang, Chen;Wang, Chengming;Wang, Man;Qin, Xiaoyu;Hao, Guifang;Kang, Mengjie;Yang, Chen;Hu, Xizhou;Cheng, Yunbin;Shen, Jing

作者机构：

关键词： anhydrous ethanol steam; deodorization; low temperature; micronutrient content; physicochemical property; rapeseed oil

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2021 年 86 卷 2 期

页码：

收录情况： SCI

摘要： A novel deodorization method of edible oil by using ethanol steam at low-temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 degrees C) (L-ESD) and conventional high-temperature (250 degrees C) water-steam distillation (H-WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Compared with H-WSD (250 degrees C for 60 min), L-ESD at 180 degrees C for 80 to 100 min resulted in lower response values of electronic nose, free fatty acid (0.03% to 0.07%), and peroxide value (0.00 to 0.67 meq/kg), but higher retention of tocopherols (554.93 to 551.59 mg/kg), total phenols (43.36 to 45.42 mgGAE/kg), total carotenoids (65.78 to 67.85 mg/kg), phytosterols (585.80 to 596.53 mg/100 g), polyunsaturated fatty acids (27.95 to 28.01%), and better antioxidant properties. In conclusion, L-ESD can mitigate the damage of oil and thus significantly improve the safety of vegetable oils with a high retention of nutrients compared with conventional H-WSD.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序