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Liu R, Guo X, Cheng M, Zheng L, Gong M, Chang M, Jin Q, Wang X. Effects of chemical refinement on the quality of coconut oil. J Food Sci Technol 2019; 56:3109-3116. [PMID: 31205365 PMCID: PMC6542917 DOI: 10.1007/s13197-019-03810-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2019] [Accepted: 05/02/2019] [Indexed: 12/27/2022]
Abstract
Refinement is usually used to remove undesired components to improve coconut oil quality. In the present study, crude coconut oil (CCO) was refined in four stages: conventional degumming, neutralization, bleaching, and deodorization. Physiochemical indices during the refinement were evaluated: peroxide value (PV), free fatty acid (FFA), fatty acid composition; fat composition; triacylglycerol profile, micronutrient (e.g., tocopherols and sterols) and contaminant (e.g., 3-monochloropropane-1,2-diol esters (3-MCPD esters), and glycidyl esters (GEs) levels. Compared to CCO, the quality of refined oil was improved by reducing PV and FFA levels. No significant changes in triacylglycerol compositions were found during refinement. However, unsaturated fatty acids like oleic and linoleic acids were decreased after refinement. Also, some micronutrients like tocopherol and sterol were decreased from 12.39 to 0.10 mg/kg and from 679.69 to 426.50 mg/kg, respectively. The undesired contaminants, i.e., 3-MCPD esters and GEs, increased markedly during refinement.
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Affiliation(s)
- Ruijie Liu
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Xin Guo
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Min Cheng
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People’s Republic of China
- Food and Drug Inspection and Testing Center, Puyang, 457000 People’s Republic of China
| | - Liyou Zheng
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Mengyue Gong
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Ming Chang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People’s Republic of China
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