Optimization of sunflower oil bleaching parameters: using Response Surface Methodology (RSM)

Boroujeni, Leila Sedaghat; Ghavami, Mehrdad; Piravi‐Vanak, Zahra; Pirbalouti, Abdollah Ghasemi

doi:10.1590/fst.10919

Cited by 5 publications

(4 citation statements)

References 7 publications

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“…The increasing bleaching earth concentration positively affected decreasing the PV at constant temperature and constant bleaching time. This result agrees with Sedaghat Boroujeni et al (2020) since they also reported that the increasing bleaching clay concentration resulted in lower PV levels. Our study detected higher PV levels when the bleaching duration was set longer at lower bleaching earth concentrations.…”

Section: Resultssupporting

confidence: 92%

“…Since the PV is a measure of the oxidation level in terms of oxygen content especially found in hydroperoxides in oils, the PV analysis is critical to revealing the oil sample's oxidation status. The previous reports regarding the bleaching step during refining reveal the process efficiency in decreasing PV (Pestana et al, 2008;Sedaghat Boroujeni et al, 2020;Škevin et al, 2012;Strieder et al, 2017Strieder et al, , 2019. However, the thermal application that could reach 110-120°C will degrade such minor compounds as tocopherols, an essential bioactive compound in most vegetable oils.…”

Section: Introductionmentioning

confidence: 99%

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Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds

Kıralan

Ketenoğlu

Kuvat

et al. 2022

Food Processing Preservation

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Black cumin oil (BCO) is considered vulnerable to rancidity, wherein black cumin crude oil is characterized by high peroxide value (PV) due to its high linoleic acid content. In this study, the effects of bleaching conditions (temperature, time, and bleaching earth concentration) on physicochemical traits of BCO were investigated. Different bleaching parameters were applied using the Box–Behnken design (BBD). The changes in PV, oil loss, linoleic acid, thymoquinone (TQ), and total tocopherol contents of oil were evaluated. A minimum PV (9 meq O2/kg) and oil loss of 6.87% were obtained, while the maximum concentrations for TQ and total tocopherols were 56.6 and 325 ppm, respectively. In addition to linoleic acid concentration, the overall fatty acid composition did not significantly change during bleaching. The highest difference between BBD and experimental data was 15.2 for total tocopherol concentration. An artificial neural network (ANN) was applied to predict the responses alternatively. The highest absolute differences between ANN and experimental data were 11.6 and 11.3 in TQ and total tocopherol contents. In general, ANN and BBD helped achieve feasible predictions. The multi‐objective optimization maximized linoleic acid, TQ, and total tocopherols, while minimizing PV and oil loss. Optimum conditions were 100.30°C, 15 min, 3%, while the maximized concentrations of TQ and total tocopherols were 47.51 and 266.9 ppm at this optimum point. Practical applications The experimental data regarding the changes in the physicochemical properties of black cumin oil (BCO) revealed that the bleaching process successfully reduced the PV and oil loss to levels that could be recognized as indicators of good oil quality. In addition, minor components such as TQ and total tocopherols were preserved, and no remarkable changes in the fatty acid composition were observed. The predictions from BBD and ANN were comparable to experimental data and could be safely used with negligible differences. As the crude cold‐pressed BCO had higher initial PV values (21.3 meq O2/kg) due to its non‐refined nature, the direct consumption of BCO would inevitably trigger oxidation mechanisms. This study revealed the efficiency of the bleaching step in removing oxidation products to a minimum of 9 meq O2/kg while maintaining TQ and total tocopherols at 43.24 and 247 ppm, respectively. The results might guide future research regarding refining such cold‐pressed oils having high oxidative potential regarding their nature.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds

Kıralan

Ketenoğlu

Kuvat

et al. 2022

Food Processing Preservation

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show abstract

“…There are vast numbers of studies on improving the bleaching process of oils. In all these studies, the type and amount of bleaching agent, mixing time, temperature and pressure are the parameters examined (Skevin et al, 2012;Salawudeen et al, 2014;Chew et al, 2017;Mustafa and Abusabah, 2019;Boroujeni et al, 2020. ) by keeping the conventional heating method as the same.…”

Section: Introductionmentioning

confidence: 99%

A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization

et al. 2021

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The factors affecting the microwave bleaching of sunflower oil and the interaction between them were investigated and optimized by response surface methodology using a three-factor five-level central composite rotatable design. Microwave power, time and the amount of bleaching clay were selected as independent variables studied in the range of 70-120 W, 2-15 min, and 0.01-0.5%. The dependent variables that measure the bleaching efficiency and oil quality were evaluated as hue angle, chroma and totox value. Optimization was carried out by minimizing totox and chroma and maximizing hue angle. Hue angle, chroma and totox were found as 96.91, 37.66 and 23.31 under optimal conditions. Optimal microwave bleaching was successfully performed by using less bleaching clay (0.4%) and a shorter time (8 min) compared to the current industrial application without any adverse effect on oil quality. Hence, microwave bleaching is thought to be an alternative method for the bleaching of edible oils.

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“…Crude oil contains undesirable impurities (e.g., free fatty acids, phospholipids, pigments) that negatively impact appearance, odor, flavor, safety, and stability. Oil refining is essential to eliminate these impurities by not removing desirable components (e.g., tocopherols and sterols) and increasing the shelf life and optimizing color, odor, and taste for maximal consumer acceptance (Karabulut et al., 2005; Lamas et al., 2016; Medina‐Juarez & Gamez‐Meza, 2011; Sadeghat Boroujeni et al., 2019; Vaisali et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Optimization of neutralization parameters in minimal refining process of sunflower seed oil

Gümüş

Decker

Maskan

2021

Food Processing Preservation

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Crude sunflower oils are subjected to traditional refining process to eliminate undesirable components such as gums, free fatty acids, and oxidative products. However, some desirable minor compounds are also removed or reduced during refining operations such as tocopherols and phenolic components. Approach to retain desirable minor components can include alternative refining ways that can both decrease refining steps and provide milder processing conditions. The overall objective of the study was to produce neutralized sunflower oil using Ca(OH)2, MgO, and Na2SiO3 as an alternative to strong alkali (NaOH) which is used in conventional neutralization and to optimize these alternative neutralization compounds by evaluating their effectiveness by response surface methodology. The estimated optimal parameters for neutralization of sunflower seed oil were Ca(OH)2 at 0.30%, 53.0°C, and 19.7 min; MgO at 0.38%, 57.6°C, and 17.8 min; and Na2SiO3 at 0.81%, 55.7°C and 19.1 min. Novelty impact statement Minimal refining of vegetable oils is a new approach (from the idea that “Less‐processed oils are healthier having higher nutritional value than refined oils”) that aims at the retention of desirable minor components. This work provides detailed research to produce minimally neutralized sunflower seed oil using weak alkalis such as Ca(OH)2, MgO, and Na2SiO3 as alternatives to sodium hydroxide used in conventional neutralization. The study revealed that refining of oils by Ca(OH)2 had the lowest FFA and highest α‐tocopherol content than other weak alkalis.

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Optimization of sunflower oil bleaching parameters: using Response Surface Methodology (RSM)

Cited by 5 publications

References 7 publications

Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds

Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds

A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization

Optimization of neutralization parameters in minimal refining process of sunflower seed oil

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