The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils.

ABSTRACT: Information on the physicochemical variability in rapeseed oil from different varieties during each refining process is lacking. Our purpose was to investigate the physicochemical properties, micronutrients and oxidative stability of the oil extracted from the five varieties of rapeseeds during their different stages of refining process. Increase in the acid value, peroxide value and p-anisidine value were detected in the refining, while content of tocopherols, sterols, β-carotene and phenols, which are regarded as important nutritional compounds diminished. Moreover, the loss rate of total phytosterols of all oils during neutralization (9.23-7.3%) and deodorization (9.97-8.27%) were higher than that of degumming (3.01-0.87%) and bleaching (2.75-1.18%). Deodorization affected total tocophe

SUBMITTER: Wu Y 

PROVIDER: S-EPMC6407755 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature