A robust stripping method for the removal of minor components from edible oils

Column chromatographic techniques have commonly been used for effective stripping of edible oils from their minor components. However, this method is time consuming, which may lead to oil oxidation. Thus, in the present study, the oils of camelina seed, chia seed, sophia seed, corn, olive, and a docosahexaenoic acid single cell oil (DHASCO) were subjected to a simplified stripping method by using the stationary phase material and examining their minor components such as tocopherols, carotenoids, and chlorophylls as well as their oxidative stability. The results demonstrated that stripped oils prepared by using the simplified stripping method for 2 h were devoid of any tocopherol, chlorophylls and carotenoids and this was as effective as column chromatographic method. Thus, the simplified stripping method provides a facile means of producing stripped oil with better oxidative stability compared to the column chromatographic method.