The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils

• Published in: PloS one Vol. 14; no. 3; p. e0212879
• Main Authors: Wu, Ying, Zhou, Runsong, Wang, Zhigao, Wang, Bo, Yang, Yijie, Ju, Xingrong, He, Rong
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 08.03.2019; Public Library of Science (PLoS)
• Subjects: Analysis; Anisidine; Antioxidants; Beta carotene; beta Carotene - analysis; beta Carotene - chemistry; Biology and Life Sciences; Bleaching; Brassica napus; Canola; Carotene; Carotenoids; Chemical properties; Chemistry; Chemists; Collaboration; Degumming; Deodorization; Edible oils; Engineering; Fatty acids; Food Handling; Food quality; Food science; Grain; Laboratories; Lipids; Market value; Micronutrients; Micronutrients - analysis; Micronutrients - chemistry; Neutralization; Nutritional aspects; Oil; Oxidation-Reduction; Oxygen; Peroxide; Phenols; Phenols (Class of compounds); Phenols - analysis; Phenols - chemistry; Physical Sciences; Physicochemical properties; Physiological aspects; Phytosterols; Rapeseed; Rapeseed oil; Rapeseed Oil - analysis; Rapeseed Oil - chemistry; Reactive oxygen species; Refining; Researchers; Soybeans; Steroids (Organic compounds); Sterols; Sterols - analysis; Sterols - chemistry; Tocopherols; Tocopherols - analysis; Tocopherols - chemistry; Vegetable oils; β-Carotene; China
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0212879

Information on the physicochemical variability in rapeseed oil from different varieties during each refining process is lacking. Our purpose was to investigate the physicochemical properties, micronutrients and oxidative stability of the oil extracted from the five varieties of rapeseeds during their different stages of refining process. Increase in the acid value, peroxide value and p-anisidine value were detected in the refining, while content of tocopherols, sterols, β-carotene and phenols, which are regarded as important nutritional compounds diminished. Moreover, the loss rate of total phytosterols of all oils during neutralization (9.23-7.3%) and deodorization (9.97-8.27%) were higher than that of degumming (3.01-0.87%) and bleaching (2.75-1.18%). Deodorization affected total tocopherols contents the most, followed by bleaching, neutralization and degumming. There was a remarkable reduction in total content of phenol, β-carotene and oxygen radical absorbance of all oils during refining. The accumulated information can be used in looking for the optimum condition to meet the basic requirements for oil and minimize micronutrients losses so as to increase their market value.