We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Influence of commercial refining on some quality attributes of sunflower oil.
- Authors
Shah, Syed Nasrullah; Mahesar, Sarfaraz Ahmed; Sherazi, Syed Tufail Hussain; Panhwar, Muhammad Aamir; Nizamani, Shafi Muhammad; Kandhro, Aftab Ahmed
- Abstract
Introduction. The research was carried out to check the impact on the commercial refining of sunflower oil such as crude, neutralization, bleaching and deodorization on some specific physicochemical attributes that are essential for quality point of view and health. Materials and methods. Sunflower (SFO) oil samples (crude, neutralized, bleached and deodorized) were collected from the processing line unit from industrial oil company. In this study physicochemical parameters of SFO have been determined by official IUPAC and AOCS methods, while fatty acid composition was checked on GC-MS. Results and discussion. The obtained outcome of physical parameters showed that neutralization, bleaching and deodorization steps of crude SFO considerably decreased the moisture content (0.46-0.04%), color (2.8-1.1R, 28.0-11.0Y), freezing point (3.2-2.3) and smoke point (226.0-219.0), while some lesser change in refractive index was also observed. Moreover, in the case of chemical parameters for instance free fatty acids, saponification value and peroxide value were reduced from 0.56 to 0.06%, 178.5 to 177.2 mg KOH/g oil and 3.2 to 0.9 mEqO2/Kg oil, correspondingly. On the other hand refining steps did not showed significant impact on the iodine value (126.0-125.2 gI2/100g of oil) and fatty acid composition (total unsaturated fatty acids 89.06-90.91%). The most important influence during industrial processing was noted in soap contents, as these are generated during second step of refining. In present study soap content were reduced from 121.0 to 30.4 ppm during neutralization to deodorization steps. Conclusions. Among industrial process, deodorization step has greater influence on physicochemical attributes on the quality and stability of processed SFO.
- Subjects
SUNFLOWER seed oil; BLEACHING (Chemistry); NEUTRALIZATION (Chemistry)
- Publication
Ukrainian Food Journal, 2018, Vol 7, Issue 2, p234
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2018-7-2-6