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Chen X, Sun S. Color Reversion of Refined Vegetable Oils: A Review. Molecules 2023; 28:5177. [PMID: 37446839 DOI: 10.3390/molecules28135177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 06/23/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
During the transport, storage, and consumption of edible vegetable oils, the color of some freshly refined oils is gradually darkened, which is known as the color reversion. The oil industry has been plagued by the issue for a long time because the dark color of the oil is related to its poor quality and low acceptability for consumers. Color reversion of refined vegetable oils is primarily related to the processing pigments, especially tocored, which is the oxidation product of γ-tocopherol. However, the underlying molecular action mechanism of tocored is not yet fully understood due to the complex transformations of tocored in oil systems. This paper presents a brief description of oil color, followed by an overview of research progress on the mechanism of color reversion. In particular, the effect of minor components (phospholipids and metal ions) on color reversion is highlighted in an attempt to explain the remaining mysteries of color reversion. Furthermore, the measures to restrain color reversion by quality control of the oilseeds, the adjustment of technical parameters of processing, and the storage conditions of refined oils are summarized to provide some references for the oil industry.
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Affiliation(s)
- Xiaozhong Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Shangde Sun
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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Beszterda M, Nogala‐Kałucka M. Current Research Developments on the Processing and Improvement of the Nutritional Quality of Rapeseed (
Brassica napus
L.). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800045] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Monika Beszterda
- Department of Biochemistry and Food AnalysisPoznan University of Life SciencesMazowiecka 4860‐623PoznanPoland
| | - Małgorzata Nogala‐Kałucka
- Department of Biochemistry and Food AnalysisPoznan University of Life SciencesMazowiecka 4860‐623PoznanPoland
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3
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Ketenoglu O, Sahin Ozkan K, Yorulmaz A, Tekin A. Molecular distillation of olive pomace oil ─ Multiobjective optimization for tocopherol and squalene. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.051] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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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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Caponio F, Chiavaro E, Paradiso VM, Paciulli M, Summo C, Cerretani L, Gomes T. Chemical and thermal evaluation of olive oil refining at different oxidative levels. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300091] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Francesco Caponio
- Dipartimento di Scienze del Suolodella Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”BariItaly
| | - Emma Chiavaro
- Dipartimento di Scienze degli AlimentiUniversità degli Studi di Parma, Parco Area delle ScienzeParmaItaly
| | - Vito Michele Paradiso
- Dipartimento di Scienze del Suolodella Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”BariItaly
| | - Maria Paciulli
- Dipartimento di Scienze degli AlimentiUniversità degli Studi di Parma, Parco Area delle ScienzeParmaItaly
| | - Carmine Summo
- Dipartimento di Scienze del Suolodella Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”BariItaly
| | - Lorenzo Cerretani
- Dipartimento di Scienze e Tecnologie Agro‐Alimentari (DISTAL)Università di BolognaCesena (FC)Italy
| | - Tommaso Gomes
- Dipartimento di Scienze del Suolodella Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”BariItaly
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6
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Hrádková I, Merkl R, Smidrkal J, Kyselka J, Filip V. Antioxidant effect of mono- and dihydroxyphenols in sunflower oil with different levels of naturally present tocopherols. EUR J LIPID SCI TECH 2013; 115:747-755. [PMID: 23997655 PMCID: PMC3752933 DOI: 10.1002/ejlt.201200293] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2012] [Revised: 02/07/2013] [Accepted: 03/22/2013] [Indexed: 11/06/2022]
Abstract
Antioxidant properties of mono- and dihydroxyphenolic acids and their alkyl esters were examined, with emphasis on the relationship between their molecular structure and antioxidant activity. Test media with different tocopherol level were used for determining the oxidative stability: original refined sunflower oil (total tocopherols 149.0 mg/kg), partially tocopherol-stripped sunflower oil (total tocopherols 8.7 mg/kg) and distilled fatty acid methyl esters (FAME) as a tocopherol-free medium. The chemical reaction of tocopherols with diazomethane tested for the purpose to eliminate their antioxidant activity failed due to the negligible degree of methylation of hydroxyl group in the tocopherol molecule. Caffeic acid and protocatechuic acid (3,4-dihydroxyphenolic acids) and their alkyl esters were found to be more active antioxidants than monohydroxyphenolic acid (p-hydroxybenzoic acid), 2,5-dihydroxyphenolic acid (gentisic acid), 3-methoxy-4-hydroxyphenolic acids (vanillic and ferulic acids) and their corresponding alkyl esters. Naturally present tocopherols in refined sunflower oil proved to have a synergistic effect on gentisic acid but not on its alkyl esters. In contrast, tocopherols showed an antagonistic effect on alkyl esters of caffeic acid, because their protection factors decreased with increasing level of tocopherols in the test medium. Moreover, the antioxidant activity of these alkyl esters decreased with increasing length of their alkyl chain in conformity with the polar paradox hypothesis. PRACTICAL APPLICATIONS Tocopherols as naturally present antioxidants influence considerably the antioxidant activity of other antioxidants added to plant oils used as a test medium. Distilled fatty acid methyl esters prepared from refined sunflower oil may serve as an optimal tocopherol-free test medium. Some alkyl esters of phenolic acids were evaluated to be applicable as natural more lipophilic antioxidants in comparison with phenolic acids.
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Affiliation(s)
- Iveta Hrádková
- Department of Dairy, Fat and Cosmetic Science, Institute of Chemical Technology Prague, Czech Republic
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7
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Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 2012; 51:901-16. [PMID: 21955091 DOI: 10.1080/10408398.2011.606379] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water, and minerals. This article reviews recent research on the impact of these minor components on lipid oxidation in bulk oils and oil-in-water emulsions. In particular, it highlights the origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which these minor components impact lipid oxidation in bulk oils and emulsions. This knowledge is crucial for designing food, pharmaceutical, personal care, and other products with improved stability to lipid oxidation.
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Affiliation(s)
- Bingcan Chen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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8
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Lipid Processing Technology: Building a Multilevel Modeling Network. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/b978-0-444-53711-9.50052-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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9
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Hrastar R, Cheong LZ, Xu X, Jacobsen C, Nielsen NS, Miller RL, Košir IJ. Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000438] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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10
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Čmolík J, Pokorný J, Réblová Z, Svoboda Z. Tocopherol retention in physically refined rapeseed oil as a function of deodorization temperature. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200700499] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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11
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Martinčič V, Golob J, de Greyt W, Verhé R, Knez S, Van Hoed V, Žilnik LF, Potočnik K, Hraš AR, Ayala JV. Optimization of industrial-scale deodorization of high-oleic sunflower oilvia response surface methodology. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200700194] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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12
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Ceriani R, Costa AM, Meirelles AJA. Optimization of the Physical Refining of Sunflower Oil Concerning the Final Contents of trans-Fatty Acids. Ind Eng Chem Res 2008. [DOI: 10.1021/ie070118p] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Roberta Ceriani
- EXTRAE (Laboratório de Extração, Termodinâmica Aplicada e Equilíbrio), Departamento de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil 13083-862, and Instituto de Ciências Matemáticas e de Computação, Universidade de São Paulo (USP), Avenida do Trabalhador São Carlense, 400, Cx. Postal 668, São Carlos, São Paulo, Brazil 13560-970
| | - Alysson M. Costa
- EXTRAE (Laboratório de Extração, Termodinâmica Aplicada e Equilíbrio), Departamento de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil 13083-862, and Instituto de Ciências Matemáticas e de Computação, Universidade de São Paulo (USP), Avenida do Trabalhador São Carlense, 400, Cx. Postal 668, São Carlos, São Paulo, Brazil 13560-970
| | - Antonio J. A. Meirelles
- EXTRAE (Laboratório de Extração, Termodinâmica Aplicada e Equilíbrio), Departamento de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil 13083-862, and Instituto de Ciências Matemáticas e de Computação, Universidade de São Paulo (USP), Avenida do Trabalhador São Carlense, 400, Cx. Postal 668, São Carlos, São Paulo, Brazil 13560-970
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13
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Ceriani R, Meirelles AJ. Simulation of continuous physical refiners for edible oil deacidification. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.05.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Rønne TH, Jacobsen C, Xu X. Deodorization of lipase-interesterified butterfat and rapeseed oil blends in a pilot deodorizer. EUR J LIPID SCI TECH 2006. [DOI: 10.1002/ejlt.200500245] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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15
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Total and individual tocopherol contents of sunflower oil at different steps of refining. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-1045-8] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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17
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Hénon G, Vigneron PY, Stoclin B, Caigniez J. Rapeseed oil deodorization study using the response surface methodology. EUR J LIPID SCI TECH 2001. [DOI: 10.1002/1438-9312(200107)103:7<467::aid-ejlt467>3.0.co;2-i] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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18
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Tsiadi AV, Stavrides E, Handa-Corrigan A. Nitrogen bubble refining of sunflower oil in shallow pools. J AM OIL CHEM SOC 2001. [DOI: 10.1007/s11746-001-0272-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- A. V. Tsiadi
- ; Food and Nutrition Department; Technological Educational Institute of Athens; 122 10 Egaleo Greece
- 24-26, 28th October str. 41-223 Larisa Greece
| | - E. Stavrides
- Elais S.A., Oleagenous Products; 185 47 N. Faliro Greence
| | - A. Handa-Corrigan
- ; School of Biological Sciences; University of Surrey; GU2 5XH Guildford Surrey UK
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Ruiz-Méndez MV, Posada de la Paz M, Abian J, Calaf RE, Blount B, Castro-Molero N, Philen R, Gelpí E. Storage time and deodorization temperature influence the formation of aniline-derived compounds in denatured rapeseed oils. Food Chem Toxicol 2001; 39:91-6. [PMID: 11259855 DOI: 10.1016/s0278-6915(00)00111-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
In 1981 an epidemic, named Toxic Oil Syndrome, occurred in Spain as a result of ingestion of rapeseed oil denatured with 2% aniline, which had been imported for industrial use but was fraudulently diverted and processed for human consumption. Two groups of chemical compounds have been identified in the ingested toxic oil: fatty acid anilides and amino-propanediol derivatives. The objective of this work was to assess the effect of several refining process variables on the formation of 3-(N-phenylamino)-1,2-propanediol (PAP) esters. The amount of PAP esters in aniline-denatured oil increased dramatically when oil was heated from 250 degrees C to 300 degrees C. However, the ones formed when 300 degrees C was reached were lost during processing at that temperature. The level maintained during the operation time at 300 degrees C was higher in denatured samples stored for 3 weeks before refining than in denatured samples stored only for 1 week. Anilides were also analyzed. We found that anilides decreased very little with distillation time. In this paper we discuss the influence of storage time prior to refining and of elevated refining temperature, such as temperatures that might occur in close proximity to a deodorizer coil.
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Affiliation(s)
- M V Ruiz-Méndez
- Instituto de la Grasa. C.S.I.C.-Avda P. García Tejero, 4-41012, Seville, Spain.
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Čmolík J, Schwarz W, Svoboda Z, Pokorný J, Réblová Z, Doležal M, Valentová H. Effects of plant-scale alkali refining and physical refining on the quality of rapeseed oil. EUR J LIPID SCI TECH 2000. [DOI: 10.1002/(sici)1438-9312(200001)102:1<15::aid-ejlt15>3.0.co;2-h] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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22
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Tsiadi A, Stavrides E, Handa-Corrigan A. Nitrogen Bubble Dynamics in Sunflower Oil at Atmospheric Pressure. FOOD AND BIOPRODUCTS PROCESSING 1999. [DOI: 10.1205/096030899532565] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Ruiz-Méndez M, Márquez-Ruiz G, Dobarganes M. Relationships between quality of crude and refined edible oils based on quantitation of minor glyceridic compounds. Food Chem 1997. [DOI: 10.1016/s0308-8146(97)00029-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ruiz-Méndez MV, Garrido-Fernandez A, Rodriguez-Berbel FC, Graciani-Constante E. Relationships among the variables involved in the physical refining of olive oil using nitrogen as stripping gas. ACTA ACUST UNITED AC 1996. [DOI: 10.1002/lipi.19960980307] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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