College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China.
National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
PLoS One. 2019 Mar 8;14(3):e0212879. doi: 10.1371/journal.pone.0212879. eCollection 2019.
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.
有关不同品种油菜籽在每个精炼过程中理化变化的信息尚不清楚。本研究旨在探讨 5 种油菜籽在不同精炼阶段提取的油的理化特性、微量营养素和氧化稳定性。在精炼过程中，酸值、过氧化物值和对茴香胺值增加，而被认为是重要营养成分的生育酚、甾醇、β-胡萝卜素和酚类物质的含量减少。此外，所有油在中和（9.23-7.3%）和脱臭（9.97-8.27%）过程中的总植物甾醇损失率高于脱胶（3.01-0.87%）和漂白（2.75-1.18%）。脱臭对总生育酚含量的影响最大，其次是漂白、中和和脱胶。在精炼过程中，所有油的总酚、β-胡萝卜素和氧自由基吸收能力显著降低。积累的信息可用于寻找最佳条件，以满足油的基本要求并最小化微量营养素的损失，从而提高其市场价值。
