The effect of refining process on the volatile compounds, oxidation stability and fatty acids profile of soybean oil using an electrostatic field
2022
Tavakoli, Atefeh | Sahari, Mohammad Ali | Barzegar, Mohsen | Ahmadi Gavlighi, Hassan | Marzocchi, Silvia | Marziali, Sara | Caboni, Maria Fiorenza
This study intended to examine whether the volatile compounds, oxidation stability and fatty acid profile of soybean oil are influenced by the refining process methods and conditions. To that end, an electrostatic field as a non‐thermal technology was used for refining soybean oil so as to resolve the drawbacks of the industrial soybean oil refining as a complex and time‐consuming process resulting in the loss of bioactive compounds in the oil due to high heat exposure. Having estimated the optimum operating condition using response surface methodology (RSM), the researchers investigated the effects of electrode number, electrode distance, voltage, clay, and electrolyte concentration on the volatile compounds (by HS–SPME‐GC/MS), oxidation stability (by titration) and fatty acids profile (by GC) of soybean oil. The results indicated that, although the electrostatic field reduced volatile compounds (36.50%), peroxide value (45.27%) and free fatty acid content (34.17%) of soybean oil, no change was observed in the fatty acid profile and tocopherol content of soybean oil. Moreover, the electrostatic field outperformed the industrial oil refining process in terms of the elimination of off‐flavor causing agents in crude soybean oil. NOVELTY IMPACT STATEMENT: Electrostatic field reduced free fatty acids and peroxide value by 34.17% and 45%, respectively, and tocopherols content was not affected by the electrostatic field. Deodorization is carried out without applying the vacuum and high temperature and volatile compounds were further reduced compared to the industrial method. Electrostatic field can be useful for developing of eco‐friendly oil refining processes.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library