Oxidation-related quality and benzo(a)pyrene content of imported palm and canola oils after domestic industrial bleaching and deodorization
2017
Park, J., Inha University, Incheon, Republic of Korea | Choe, E., Inha University, Incheon, Republic of Korea
Effects of bleaching and deodorization on the quality of imported palm and canola oils were evaluated. Imported palm oil and deacidified canola oil were bleached with acid clay, followed by deodorization. Oxidation-related quality was evaluated by determining fatty acid composition by GC, acid and peroxide values, induction period by Rancimat, and offflavor compounds by GC-MS. Tocopherols and benzo(a)pyrene were analyzed by HPLC. Acid and peroxide values were decreased by bleaching and deodorization, and tocopherol content was decreased to 60-70% (p less than 0.05). Aldehydes were major off-flavor compound class of imported oils, most of which were removed after deodorization. No significant change was observed in benzo(a)pyrene content (~0.4 microgram/kg) of both oils by bleaching and deodorization (p greater than 0.05). The oxidationrelated quality of palm and canola oils was more improved after industrial bleaching than by deodorization. These results suggest that a careful control of bleaching during domestic refining can improve the quality of palm and canola oils.
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