Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil |
| |
| Authors: | Pinar Gumus Eric A Decker Medeni Maskan |
| |
| 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 |
| |
| Abstract: | In 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. |
| |
| Keywords: | antioxidant activity free fatty acids lipid oxidation minimal neutralization sunflower oil tocopherol |
|
|
