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The Influence of Refining Processes of Phenolic Compounds and Formation of Trans Fatty Acids of Some Vegetable Oils
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Abstract: The effect of refining process (degumming, neutralization, bleaching and deodorization) on the physical and chemical properties; formation of trans fatty acids; phenolic compounds and some natural antioxidants(total polyphenols and tocopherols, a-tocopheral, B-carotein ,and chlorophylls) of crude soybean and sunflower oils were valuated during process. The results indicated that; color (red and yellow units) moisture content, free fatty acids (as oleic acid%), soap content , impurities , phosphorus, stability and wax content were decreased as a result of refining processes.
Total saturated fatty acids of the investigated (soybean and sunflower) oils recorded a slight increased, and vice versa in total unsaturated fatty acid for the same oils decreased by refining operation. Formation of total trans fatty acids of samples were increased after refining processes, especially deodorization process caused a higher increase in total trans of fatty acids of soybean and sunflower oils during this process.
Refining stages caused gradual decrease in all phenolic compounds and natural antioxidants, furthermore deodorization step induced greatest effect on all previous parameters under study than other stages.
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| Publication year |
2015
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| Pages |
89-102
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| Organization Name |
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| serial title |
J. Biol. Chem. Environ. Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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