Effect of Industrial Chemical Refining on the Physicochemical Properties and the Bioactive Minor Components of Peanut Oil

被引：45
|
作者：
Zhu, Minghui [1 ,2 ,3 ]
Wen, Xin [1 ,2 ,3 ]
Zhao, Jinhong [4 ]
Liu, Fang [1 ,2 ,3 ]
Ni, Yuanying [1 ,2 ,3 ]
Ma, Liyan [1 ]
Li, Jingming [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nut Engn, Beijing 100083, Peoples R China
[2] Natl Engn Res Ctr Fruit & Vegetable Proc, Beijing 100083, Peoples R China
[3] Minist Agr, Key Lab Fruit & Vegetable Proc, Beijing 100083, Peoples R China
[4] Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2016年 / 93卷 / 02期
关键词：
Peanut oil; Physicochemical properties; Fatty acid composition; Squalene; Phytosterols; Tocopherols and tocotrienols; RICE BRAN OIL; FATTY-ACID PROFILE; VEGETABLE-OILS; ANTIOXIDANT ACTIVITY; ESTERIFIED STEROLS; PLANT STEROLS; SUNFLOWER OIL; HAZELNUT OIL; OLIVE OIL; TOCOPHEROL;
D O I：
10.1007/s11746-015-2776-3
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of the industrial chemical refining process on the physicochemical properties, fatty acid composition, and bioactive minor components of peanut oil was studied. The results showed that the moisture and volatile matter content, acid value, peroxide value, and p-anisidine value were significantly changed (P < 0.05) after the complete refining process. No significant variation (P > 0.05) in the iodine value was observed among all the peanut oil samples. Similar changes were observed in the DPPH radical scavenging activity and the total tocol content during chemical refining. In addition, chemical refining did not have much effect on the fatty acid composition, except for certain changes of several individual fatty acids. Moreover, the chemical refining resulted in 23.6, 23.1, and 9.5 % losses of squalene, total phytosterols, and total tocols (alpha, beta, gamma, delta-tocopherols and alpha, beta, gamma, delta-tocotrienols), respectively. The degumming-neutralization step caused the greatest overall reduction of these bioactive minor components. However, the concentrations of alpha-tocotrienol and gamma-tocotrienol increased after full refining. Furthermore, chemical refining slightly changed the relative proportions of individual phytosterols and individual tocols.
引用
收藏
页码：285 / 294
页数：10
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