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Effects of Deodorization on the Formation of Processing Contaminants and Chemical Quality of Sunflower Oil

文献类型： 外文期刊

作者： An, Hao 1 ; Ma, Yuxiang 1 ; Wang, Xuede 1 ; Zheng, Yongzhan 1 ;

作者机构： 1.Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Peoples R China

2.Henan Acad Agr Sci, Zhengzhou 450002, Peoples R China

关键词： deodorization conditions; beneficial components; harmful substances; retention ratios; sunflower oil

期刊名称：JOURNAL OF OLEO SCIENCE （ 影响因子：1.628； 五年影响因子：1.828 ）

ISSN： 1345-8957

年卷期： 2022 年 71 卷 7 期

页码：

收录情况： SCI

摘要： Tocopherols and phytosterols are generally considered to be nutritionally beneficial, and 3-Monochloropropane-1,2-diol esters (3-MCPD esters), glycidyl esters (GEs) and trans fatty acids (TFAs) are generally considered to be harmful. The high temperature deodorization step is when these harmful 3-MCPD esters, GEs and TFAs are generated. Knowing how deodorization conditions affect levels of these substances is essential for designing refining processes that will produce nutritious, high quality edible oils. This study analyzed the changes of these components of sunflower oil at different temperatures (210, 230, 250 and 270??C) and times (60, 80, 100 and 120 min) during deodorization. Our research found that during the whole deodorization process (including undeodorized sunflower oil), the contents of 3-MCPD esters, GEs and TFAs all progressively increased, from 0.47 to 11.18 mg/kg, 0.24 to 18.42 mg/kg and 0.062% to 0.698%, respectively. However, the deodorization process significantly decreased the levels of tocopherols (from 535.94 to 240.26 mg/kg) and phytosterols (from 2803.58 to 1864.34 mg/kg). Meanwhile, the retention ratios of total tocopherols and total phytosterols also decreased from 96.29% to 44.83% and 92.29% to 66.50%, respectively.

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