Affiliation:
1. Department of Food Science University of Massachusetts, Chenoweth Laboratory Amherst Massachusetts USA
2. Department of Food Engineering, Faculty of Engineering Gaziantep University Gaziantep Turkey
3. Department of Nutrition and Dietetics, Faculty of Health Sciences Kilis 7 Aralik University Kilis Turkey
Abstract
AbstractIn this study, oxidatively stable minimal neutralized sunflower seed oils were produced using three chemicals (Ca(OH)2, MgO, and Na2SiO3) under previously determined optimal process conditions. Lipid oxidation rates at these optimum conditions were compared to the oils neutralized with NaOH (0.20%, 40°C, 15 min). It was concluded that the oils neutralized by NaOH had the shortest hydroperoxide and hexanal lag phases, thus were the least stable oils. Oils neutralized by Ca(OH)2, MgO, and Na2SiO3 had lower FFA and higher oxidative stability than oil neutralized by NaOH. The study focused on which weak alkaline has higher oxidation stability and minimum FFA content and maximum acceptable tocopherol content. The oil neutralized by Ca(OH)2 had the lowest FFA value and highest total phenolics and α‐tocopherol contents and it had better oxidative stability than oil neutralized by NaOH. It suggests that Ca(OH)2 could be more effective in producing a high quality oil.
Subject
Organic Chemistry,General Chemical Engineering
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