Changes in 3-MCPD esters, glycidyl esters, bioactive compounds and oxidation indexes during kenaf seed oil refining
被引:16
作者:
Chew, Sook-Chin
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UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook-Chin
[1
]
Tan, Chin-Ping
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机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin-Ping
[2
]
Lai, Oi-Ming
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Univ Putra Malaysia, Fac Biotechnol & Biomol Sci, Dept Bioproc Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Lai, Oi-Ming
[3
]
Nyam, Kar-Lin
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UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Nyam, Kar-Lin
[1
]
机构:
[1] UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
[2] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, Malaysia
[3] Univ Putra Malaysia, Fac Biotechnol & Biomol Sci, Dept Bioproc Technol, Serdang 43400, Selangor, Malaysia
Kenaf seed oil;
3-Monochloro-1,2-propanediol;
Triacylglycerol;
Phytosterol;
Tocopherol and tocotrienol;
RESPONSE-SURFACE METHODOLOGY;
3-MONOCHLOROPROPANE-1,2-DIOL ESTERS;
MINOR COMPONENTS;
OPTIMIZATION;
PARAMETERS;
D O I:
10.1007/s10068-017-0295-8
中图分类号:
TS2 [食品工业];
学科分类号:
0832 ;
摘要:
An optimized refining process for kenaf seed oil was conducted. The 3-monochloro-1,2-propanediol (3-MCPD) contents, triacylglycerol composition, fatty acids composition, bioactive compounds, phosphorus contents, and oxidation indexes of the kenaf seed oil during each stage of the refining process were determined. The results showed that there was no detected 3-MCPD ester in kenaf seed oil throughout the refining process. Deodorization had slightly increased the 2-MCPD ester (9.0 mu g/kg) and glycidyl ester (54.8 mu g/kg). Oleic (36.53%) and linoleic acids (36.52%) were presented in the largest amount in the refined kenaf seed oil, and triacylglycerols contributed to 99.96% in the oil. There was a removal of 31.6% of phytosterol content and 17.1% of tocopherol and tocotrienol contents in kenaf seed oil after refining. The refining process was totally removed the hydroperoxides, 93% of free fatty acids and 98.8% of phosphorus content in kenaf seed oil.
机构:
UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook Chin
Tan, Chin Ping
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h-index: 0
机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin Ping
Nyam, Kar Lin
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h-index: 0
机构:
UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook Chin
Tan, Chin Ping
论文数: 0引用数: 0
h-index: 0
机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin Ping
Nyam, Kar Lin
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h-index: 0
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci Nutr, Kuala Lumpur 56000, Malaysia
机构:
UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook-Chin
Tan, Chin-Ping
论文数: 0引用数: 0
h-index: 0
机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin-Ping
Nyam, Kar-Lin
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h-index: 0
机构:
UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook-Chin
Tan, Chin-Ping
论文数: 0引用数: 0
h-index: 0
机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin-Ping
Nyam, Kar-Lin
论文数: 0引用数: 0
h-index: 0
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook-Chin
Tan, Chin-Ping
论文数: 0引用数: 0
h-index: 0
机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin-Ping
Nyam, Kar-Lin
论文数: 0引用数: 0
h-index: 0
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
机构:
UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook Chin
Tan, Chin Ping
论文数: 0引用数: 0
h-index: 0
机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin Ping
Nyam, Kar Lin
论文数: 0引用数: 0
h-index: 0
机构:
UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook Chin
Tan, Chin Ping
论文数: 0引用数: 0
h-index: 0
机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin Ping
Nyam, Kar Lin
论文数: 0引用数: 0
h-index: 0
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci Nutr, Kuala Lumpur 56000, Malaysia
机构:
UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook-Chin
Tan, Chin-Ping
论文数: 0引用数: 0
h-index: 0
机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin-Ping
Nyam, Kar-Lin
论文数: 0引用数: 0
h-index: 0
机构:
UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook-Chin
Tan, Chin-Ping
论文数: 0引用数: 0
h-index: 0
机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin-Ping
Nyam, Kar-Lin
论文数: 0引用数: 0
h-index: 0
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Chew, Sook-Chin
Tan, Chin-Ping
论文数: 0引用数: 0
h-index: 0
机构:
Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia
Tan, Chin-Ping
Nyam, Kar-Lin
论文数: 0引用数: 0
h-index: 0
机构:
UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, MalaysiaUCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia