Effects of chemical refinement on the quality of coconut oil

被引：24

作者：

Liu, Ruijie ^{[1
]}

Guo, Xin ^{[1
]}

Cheng, Min ^{[1
,2
]}

Zheng, Liyou ^{[1
]}

Gong, Mengyue ^{[1
]}

Chang, Ming ^{[1
]}

Jin, Qingzhe ^{[1
]}

Wang, Xingguo ^{[1
]}

机构：

[1] Jiangnan Univ, Int Joint Res Lab Lipid Nutr & Safety, Synerget Innovat Ctr Food Safety & Nutr, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China

[2] Food & Drug Inspect & Testing Ctr, Puyang 457000, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2019年 / 56卷 / 06期

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

Coconut oil; Oil refinement; Fatty acid composition; Triacylglycerol; Micronutrient; Contaminant; VEGETABLE-OILS; KERNEL; ACID;

D O I：

10.1007/s13197-019-03810-w

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 0.10mg/kg and from 679.69 to 426.50mg/kg, respectively. The undesired contaminants, i.e., 3-MCPD esters and GEs, increased markedly during refinement.

引用

页码：3109 / 3116

页数：8

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