4.5 Article

Effect of refining on quality and composition of sunflower oil

期刊

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 52, 期 7, 页码 4613-4618

出版社

SPRINGER INDIA
DOI: 10.1007/s13197-014-1461-0

关键词

Crude; Refined; Sunflower oil; Fatty acid profile; FFA content; GC-MS

资金

  1. Indian Council of Agricultural Research, New Delhi
  2. Orissa University of Agricultural and Technology, Bhubaneswar

向作者/读者索取更多资源

An experimental oil refining unit has been developed and tested for sunflower oil. Crude pressed sunflower oil obtained from a local oil mill was refined using chemical method by degumming, neutralization, bleaching and dewaxing. The quality and composition of crude and refined oil were analysed compared. Reduction in phosphorous content from 6.15 ppmto 0, FFA content from 1.1 to 0.24%(oleic acid), peroxide value from 22.5 to 7.9 meq/kg, wax content from 1,420 to 200 ppm and colour absorbance value from 0.149 to 0.079 (in spectrophotometer at 460 nm) were observed from crude to refined oil. It was observed that refining did not have significant effect on fatty acid compositions as found in the percentage peak area in the GC-MS chromatogram. The percentage of unsaturated fatty acid in both the oils were recorded to be about 95 % containing 9-Octadecenoic acid (Oleic acid) and 11,14-Eicosadienoic acid (elongated form of linoleic acid). The research results will be useful to small entrepreneurs and farmers for refining of sunflower oil for better marketability.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.5
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据