Volume 18, Issue 119 (2021)
FSCT 2021, 18(119): 231-242 |
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Zarei Jelyani A, lashkari H, Tavakoli J, Aminlari M. The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process. FSCT 2021; 18 (119) :231-242
URL: http://fsct.modares.ac.ir/article-7-53122-en.html
URL: http://fsct.modares.ac.ir/article-7-53122-en.html
1- Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
2- Department of Food Science and Technology, Zarin Dasht Branch, Islamic Azad University, Zarin Dasht, Iran ,hlashkari@gmail.com
3- Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Fars, Iran
4- Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
2- Department of Food Science and Technology, Zarin Dasht Branch, Islamic Azad University, Zarin Dasht, Iran ,
3- Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Fars, Iran
4- Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
Abstract: (1680 Views)
In the present study, the effect of chemical refining process on the oxidative stability of Bene kernel oil during 32 hours of thermal process at 170 ° C was investigated. Examination of fatty acid structure showed that the amount of trans fatty acid was very small after the thermal process. The trend of changes in tocopherol and polyphenolic compounds during the heating process was different from other studies. The rate of tocopherol changes increased at the end of the thermal process in crude, degummed and neutralized oils and decreased in bleached and deodorized oils. The reason for the increase in tocopherols was related to their regeneration process. Also, the amount of polyphenolic compounds after the thermal process compared to the zero moment was largely in line with tocopherol changes. The reason for the increase in phenolic compounds was related to the breakdown of these compounds and their becoming simpler compounds. Examination of oxidation stability tests (conjugated diene vlue and p-anisidine value) also showed that crude kernel oil was the most stable sample, followed by degummed, neutralized, deodorized and bleached oils, respectively. The reason that the decolorization step caused the lowest oxidative stability in Bene kernel oil can be attributed to the greatest reduction in the amount of tocopherol compounds in this oil sample compared to the zero moment. Also, the trend of changes in antioxidant activity was largely consistent with changes in antioxidant compounds.
Article Type: Original Research |
Subject:
Oil and products technology
Received: 2021/06/8 | Accepted: 2021/08/23 | Published: 2022/01/9
Received: 2021/06/8 | Accepted: 2021/08/23 | Published: 2022/01/9
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