Minor constituents of vegetable oils during industrial processing

dc.creatorFerrari, RA
dc.creatorSchulte, E
dc.creatorEsteves, W
dc.creatorBruhl, L
dc.creatorMukherjee, KD
dc.date1996
dc.dateMAY
dc.date2014-12-16T11:37:39Z
dc.date2015-11-26T16:26:30Z
dc.date2014-12-16T11:37:39Z
dc.date2015-11-26T16:26:30Z
dc.date.accessioned2018-03-28T23:07:19Z
dc.date.available2018-03-28T23:07:19Z
dc.identifierJournal Of The American Oil Chemists Society. Amer Oil Chemists Soc, v. 73, n. 5, n. 587, n. 592, 1996.
dc.identifier0003-021X
dc.identifierWOS:A1996UL67000008
dc.identifier10.1007/BF02518112
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/57053
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/57053
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/57053
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1268913
dc.descriptionWe report the effects of individual steps of industrial refining, carried out in Brazil, on the alteration of selected minor constituents of oils, such as corn, soybean, and rapeseed oils. Total sterols, determined by capillary gas chromatography (GC), decreased by 18-36% in the fully refined oils, compared with the crude oils. The total steradienes, dehydration products of sterols, were determined via a simple clean-up on a short silica gel column, followed by high-performance liquid chromatography (HPLC) with ultraviolet detection. the level of steradienes, normally not present in crude oils, increased after each refining step, especially after deodorization. Thus, the content of steradienes increased after deodorization by about 15- to 20-fold in corn and soybean oils, and by about 2-fold in rapeseed oil. The total steryl esters were also determined via clean-up on a short silica gel column, followed by HPLC with evaporative light scattering mass detection. A minor decrease in the level of steryl esters was observed after complete refining. The individual tocopherols and tocotrienols were determined by HPLC with a fluorescence detector. The level of total tocopherols and tocotrienols decreased by about 2-fold after complete refining of corn oil and by about 1.5-fold in soybean and rapeseed oils. In all three cases, maximum reduction of tocopherols was observed after the deodorization step. The level of polymeric glycerides, determined via clean-up on a short silica gel column followed by size-exclusion HPLC, increased to some extent (0.4-1%) during refining. The level of trans fatty acids, determined by capillary GC, also increased to a substantial extent (1-4%) after refining.
dc.description73
dc.description5
dc.description587
dc.description592
dc.languageen
dc.publisherAmer Oil Chemists Soc
dc.publisherChampaign
dc.relationJournal Of The American Oil Chemists Society
dc.relationJ. Am. Oil Chem. Soc.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectgas chromatography
dc.subjecthigh-performance liquid chromatography
dc.subjectminor constituents
dc.subjectpolymeric glycerides
dc.subjectsteradienes
dc.subjectsterols
dc.subjectsteryl esters
dc.subjecttocopherols
dc.subjecttrans fatty acids
dc.subjectvegetable oils
dc.subjectSize-exclusion Chromatography
dc.subjectEdible Oils
dc.subjectLc-gc
dc.subjectFats
dc.subjectComponents
dc.subjectProducts
dc.subjectSterols
dc.titleMinor constituents of vegetable oils during industrial processing
dc.typeArtículos de revistas


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