Makarenko Mariia Andreevna, Malinkin Alexey Dmitrievich, Bessonov Vladimir Vladimirovich
Food Chemistry Laboratory, Federal Research Centre of Nutrition and Biotechnology, 109240 Moscow, Russia.
Foods. 2024 Aug 16;13(16):2555. doi: 10.3390/foods13162555.
Deodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification. While there is awareness among the scientific community that repeated deodorisation may negatively impact product quality, according to some technical and processing requirements, oils, fats, and their blends can still be treated with up to 3-4 cycles of deodorisation. However, the precise changes caused by sequential deodorising processes remain unknown. This study analysed fatty acid compositions, peroxide values, anisidine values, volatile profiles, and monochloropropanediol (MCPDEs) and glycidyl (GEs) fatty acid ester contents in pressed and repeatedly deodorised sunflower oils (SFOs). The latter had higher levels of saturated fatty acids (SFAs); monounsaturated fatty acids (MUFAs); and trans fatty acids (TFAs); as well as volatile aldehydes, such as pentanal, hexanal, (E)-2-hexenal, and (E)-2-heptenal, and MCPDE contents with each successive deodorisation. Most of these compounds have the potential to cause harmful health effects. Therefore, it is necessary to limit the number of edible oil deodorisation cycles in order to maintain their quality and safety.
脱臭仍是食用油脂加工过程中的一个有益环节，在初次精炼以及运输、储存和/或进一步加工（如酯交换反应）之后都需要进行脱臭处理。虽然科学界已经意识到反复脱臭可能会对产品质量产生负面影响，但根据一些技术和加工要求，油脂及其混合物仍可进行多达3至4次的脱臭处理。然而，连续脱臭过程所导致的精确变化仍然未知。本研究分析了压榨和反复脱臭的葵花籽油（SFO）中的脂肪酸组成、过氧化值、茴香胺值、挥发性成分、以及3-氯-1,2-丙二醇（MCPDEs）和缩水甘油（GEs）脂肪酸酯含量。后者在每次连续脱臭后，饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和反式脂肪酸（TFA）的含量更高，同时挥发性醛类物质（如戊醛、己醛、（E）-2-己烯醛和（E）-2-庚烯醛）以及MCPDE含量也更高。这些化合物中的大多数都有可能对健康造成有害影响。因此，有必要限制食用油的脱臭次数，以保持其质量和安全性。
