Quantitative changes in some unsaponifiable components of soya bean oil due to refining

Styrenated Oil Synthesis with Cyclic Carbonate Functional Groups on Polystyrene Segment

In this study, an oil-modified copolymer of 4-[(prop-2-en-1-yloxy)methyl]-1,3-dioxolan- 2-one (AGC) with styrene was synthesized, and the resulting copolymer (OBMI-St-AGC) was silane functionalized by inserting (3-aminopropyl) triethoxysilane (APTES) into the polymer backbone. OBMI-St-AGC was prepared by using an oil-based macroinitiator (OBMI) obtained by the esterification of linseed oil partial glycerides (PGs) with 4,4-azobis-4-cyanopentanoyl chloride (ACPC). In the characterization, FTIR, ¹H NMR, TGA, and DSC analyses were applied. The silane-functionalized copolymer (OBMI-St-AGC-APTES) was crosslinked through the sol-gel process, and its crosslinked structure was determined.

Effect of unsaturation of free fatty acids and phytosterols on the formation of esterified phytosterols during deodorization of corn oil

BACKGROUND

Phytosterols are partly removed during oil refining, and the magnitude of phytosterols loss largely depends on the refining conditions applied and the molecular conformation. The aim of this research was to study the effect of deodorization conditions and molecular unsaturation on the esterification of phytosterols during deodorization of corn oil.

RESULTS

In the chemical model, free fatty acids (FFAs) were the major provider of acyl groups during the formation of phytosteryl fatty acid esters (PEs) under deodorization conditions. Among the main parameters of the deodorization, temperature played a role in the formation of PEs with a time-dependent manner. In comparison, saturated palmitic acid had a higher capability of esterifying free phytosterols (FPs) to PEs than unsaturated oleic acid and linoleic acid. Moreover, the influence of FFA unsaturation on the degradation of FPs depended on temperature. Besides, the formation of stigmasteryl ester had a competitive advantage over that of sitosteryl ester by quantum chemistry simulation.

CONCLUSION

For laboratory-scale deodorization of corn oil, saturated fatty acids and deodorization process with steam as stripping gas could obviously esterify FPs to PEs. FPs were abundantly enriched in distillate during the deodorization process with nitrogen as stripping gas, whereas FPs and PEs were distilled simultaneously during the deodorization process with steam. © 2020 Society of Chemical Industry.

Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods

The analysis of the "minor components" present in food lipids is usually hampered by the large diversity of compounds found in this fraction. High-purity degree reagents and solvents, good collection techniques and highly sensitive analysis are required in order to accurately identify and quantify these components. Chromatographic techniques have proven to be particularly suitable for these determinations, especially capillary gas chromatography. This study reports several analytical cases of the main classes of components of the unsaponifiable matter obtained from olive oils or food matrices.

Effects of processing steps on the contents of minor compounds and oxidation of soybean oil

The effects of minor compounds on the oxidative stability of soybean oil were studied by measuring the contents of peroxides, headspace oxygen and volatile compounds. The effects of processing on minor component contents were also studied. Fatty acids, mono- and diacylglycerols, thermal or oxidized triacylglycerols, oxidized tocopherols and peroxides acted as prooxidant in soybean oil during storage at 55 degrees C. The phospholipids acted as prooxidant or antioxidant depending on the presence or absence of metals in the oil. The tocopherols acted as prooxidant or antioxidant depending on their concentration in the oil. The chlorophyll acted as a sensitizer to generate singlet oxygen in the photooxidation of soybean oils.