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Optimizing refining temperatures to reduce the loss of essential fatty acids and bioactive compounds in tea seed oil

文献类型： 外文期刊

作者： Wei, Jia 1 ; Chen, Lin 1 ; Qiu, Xiaoyun 1 ; Hu, Wenjun 1 ; Sun, Hua 1 ; Chen, Xiaolong 1 ; Bai, Yueqing 1 ; Gu, Xiaoyue 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Sericultural Res Inst, Hangzhou 310021, Zhejiang, Peoples R China

2.Tianjin Univ Sci & Technol, Food Engn & Biotechnol Inst, Tianjin 300457, Peoples R China

3.Tianjin Univ Sci & Technol, Food E

关键词： Bioactive compound loss;Camellia oleifera seed oil;Oil refining process;Refining temperatures;Unsaturated fatty acids;Factory acceptance test

期刊名称：FOOD AND BIOPRODUCTS PROCESSING （ 影响因子：4.481； 五年影响因子：4.547 ）

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收录情况： SCI

摘要： The traditional refining process for tea seed oil (Camellia oleifera oil) results in a severe loss of natural bioactive compounds and unsaturated fatty acids owing to the high operating temperatures. This study investigated the relationship between refining temperatures and the loss of various fatty acids and bioactive compounds in tea seed oil. It was found that the optimal refining temperatures should be 35 degrees C in the degumming stage, 45 degrees C in the neutralization stage, 85 degrees C in the bleaching stage, 150 degrees C at a pressure of 0.3 MPa in the deodorization stage and 7 degrees C in the dewaxing stage. Results from a factory acceptance test showed that the quality of the oil refined using the optimized temperatures was similar to that of oil refined traditionally. Most unsaturated fatty acids and bioactive compounds were retained in oil refined using the optimized method, but were significantly reduced in oil refined traditionally. (C) 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

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