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Yang C, Wang C, Wang M, Qin X, Hao G, Kang M, Hu X, Cheng Y, Shen J. A novel deodorization method of edible oil by using ethanol steam at low temperature. J Food Sci 2021; 86:394-403. [PMID: 33462859 DOI: 10.1111/1750-3841.15578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 11/17/2020] [Accepted: 11/24/2020] [Indexed: 11/29/2022]
Abstract
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 °C) (L-ESD) and conventional high-temperature (250 °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 °C for 60 min), L-ESD at 180 °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. PRACTICAL APPLICATION: The present study aimed to compare the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L-ESD) and conventional high-temperature (250 °C) water-steam distillation (H-WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Results indicated that this finding supplies a theoretical basis for developing a method with retaining more micronutrients and producing less harmful substances for the deodorization of rapeseed oil.
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Affiliation(s)
- Chen Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Chengming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Man Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Xiaoyu Qin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Guifang Hao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Mengjie Kang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Xizhou Hu
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Yunbin Cheng
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Jing Shen
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
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Belayneh HD, Wehling RL, Reddy AK, Cahoon EB, Ciftci ON. Ethanol-Modified Supercritical Carbon Dioxide Extraction of the Bioactive Lipid Components of Camelina sativa
Seed. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2993-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Henok D. Belayneh
- ; Department of Food Science and Technology; University of Nebraska-Lincoln; Lincoln NE 68588-6205 USA
| | - Randy L. Wehling
- ; Department of Food Science and Technology; University of Nebraska-Lincoln; Lincoln NE 68588-6205 USA
| | - Anji K. Reddy
- ; Center for Plant Science Innovation and Department of Biochemistry; University of Nebraska-Lincoln; Lincoln NE 68588 USA
| | - Edgar B. Cahoon
- ; Center for Plant Science Innovation and Department of Biochemistry; University of Nebraska-Lincoln; Lincoln NE 68588 USA
| | - Ozan N. Ciftci
- ; Department of Food Science and Technology; University of Nebraska-Lincoln; Lincoln NE 68588-6205 USA
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Wei J, Chen L, Qiu X, Hu W, Sun H, Chen X, Bai Y, Gu X, Wang C, Chen H, Hu R, Zhang H, Shen G. Optimizing refining temperatures to reduce the loss of essential fatty acids and bioactive compounds in tea seed oil. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.02.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Hrastar R, Terpinc P, Košir IJ, Abramovič H. Effect of deodorization of camelina (Camelina sativa) oil on its phenolic content and the radical scavenging effectiveness of its extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8098-8103. [PMID: 23927732 DOI: 10.1021/jf400309j] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The influence of deodorization parameters (temperature (T), steam flow (S), time (t)) on the phenolic content and radical scavenging effectiveness (RSE) of methanolic extracts of camelina oil was investigated and analyzed by response-surface methodology (RSM). The phenolic content can be considered to be a linear function of all three parameters. A positive linear relationship between the content of phenolic compounds in deodorized oils and RSE was observed. Deodorization at 210 °C with a steam flow of 3 mL/h for 90 min resulted in the best preservation of phenolics, amounting to 29.9 mg/kg. The lowest reduction from RSE of 12.4 μM Trolox equivalents (TE)/g oil for the crude oil was observed for oil treated at 195 °C and 18 mL/h for 60 min with RSE of 10.1 μM TE/g oil. The lack of correlation between RSE or total phenolic content and oxidative stability (OS) of the deodorized oils suggests that antioxidants in scavenging radicals react by different mechanisms, depending on radical type and reaction medium.
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Affiliation(s)
- Robert Hrastar
- Slovenian Institute of Hop Research and Brewing, SI-3310 Žalec, Slovenia
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Zulkurnain M, Lai OM, Tan SC, Abdul Latip R, Tan CP. Optimization of palm oil physical refining process for reduction of 3-monochloropropane-1,2-diol (3-MCPD) ester formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3341-3349. [PMID: 23464796 DOI: 10.1021/jf4009185] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The reduction of 3-monochloropropane-1,2-diol (3-MCPD) ester formation in refined palm oil was achieved by incorporation of additional processing steps in the physical refining process to remove chloroester precursors prior to the deodorization step. The modified refining process was optimized for the least 3-MCPD ester formation and acceptable refined palm oil quality using response surface methodology (RSM) with five processing parameters: water dosage, phosphoric acid dosage, degumming temperature, activated clay dosage, and deodorization temperature. The removal of chloroester precursors was largely accomplished by increasing the water dosage, while the reduction of 3-MCPD esters was a compromise in oxidative stability and color of the refined palm oil because some factors such as acid dosage, degumming temperature, and deodorization temperature showed contradictory effects. The optimization resulted in 87.2% reduction of 3-MCPD esters from 2.9 mg/kg in the conventional refining process to 0.4 mg/kg, with color and oil stability index values of 2.4 R and 14.3 h, respectively.
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Affiliation(s)
- Musfirah Zulkurnain
- Department of Food Technology, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
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Kirkhus B, Lundon AR, Haugen JE, Vogt G, Borge GIA, Henriksen BIF. Effects of environmental factors on edible oil quality of organically grown Camelina sativa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3179-3185. [PMID: 23514260 DOI: 10.1021/jf304532u] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aim of the present study was to evaluate the potential for the production of edible oil from organically grown camelina ( Camelina sativa L. Crantz), focusing on the influence of environmental factors on nutritional quality parameters. Field experiments with precrop barley were conducted in Norway in the growing seasons 2007, 2008, and 2009. Trials were fully randomized with two levels of nitrogen (N) fertilization, 0 and 120 kg total N ha(-1), and two levels of sulfur (S) fertilization, 0 and 20 kg total S ha(-1). Weather conditions, that is, temperature and precipitation, were recorded. Additional experiments were performed in the years 2008 and 2009 to evaluate the effects of replacing precrop barley with precrop pea. Seed oil content was measured by near-infrared transmittance, and crude oil compositions of fatty acids, phytosterols, tocopherols, and phospholipids were analyzed by chromatography and mass spectrometry. Results showed significant seasonal variations in seed oil content and oil composition of fatty acids, tocopherols, phytosterols, and phospholipids that to a great extent could be explained by the variations in weather conditions. Furthermore, significant effects of N fertilization were observed. Seed oil content decreased at the highest level of N fertilization, whereas the oil concentrations of α-linolenic acid (18:3n-3), erucic acid (22:1n-9), tocopherols, and campesterol increased. Pea compared to barley as precrop also increased the 18:3n-3 content of oil. S fertilization had little impact on oil composition, but an increase in tocopherols and a decrease in brassicasterol were observed. In conclusion, organically grown camelina seems to be well suited for the production of edible oil. Variations in nutritional quality parameters were generally small, but significantly influenced by season and fertilization.
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Affiliation(s)
- Bente Kirkhus
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Tromsø, Norway.
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