A novel deodorization method of edible oil by using ethanol steam at low temperature

Abstract

A novel deodorization method of edible oil by using ethanol steam at low‐temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐steam distillation (H‐WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Compared with H‐WSD (250 °C for 60 min), L‐ESD at 180 °C for 80 to 100 min resulted in lower response values of electronic nose, free fatty acid (0.03% to 0.07%), and peroxide value (0.00 to 0.67 meq/kg), but higher retention of tocopherols (554.93 to 551.59 mg/kg), total phenols (43.36 to 45.42 mgGAE/kg), total carotenoids (65.78 to 67.85 mg/kg), phytosterols (585.80 to 596.53 mg/100 g), polyunsaturated fatty acids (27.95 to 28.01%), and better antioxidant properties. In conclusion, L‐ESD can mitigate the damage of oil and thus significantly improve the safety of vegetable oils with a high retention of nutrients compared with conventional H‐WSD. Practical Application The present study aimed to compare the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐steam distillation (H‐WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Results indicated that this finding supplies a theoretical basis for developing a method with retaining more micronutrients and producing less harmful substances for the deodorization of rapeseed oil.

Thermomechanical Autovaporization (MFA) as a Deodorization Process of Palm Oil

“…In comparison with the work of [30] and recently [31,32], this current research study shows that the application of MFA technology in the process of the deodorization of vegetable oil allows preservation of quality and conservation of the typical flavor that is an attractive quality.…”

Advances in extraction methods, chemical constituents, pharmacological activities, molecular targets and toxicology of volatile oil from Acorus calamus var. angustatus Besser

“…This method prevents the decomposition of the components and reduces their boiling points, and HD is widely used due to the advantages of easy operation, low cost, high efficiency, etc ( Kaya et al, 2020 ). However, the disadvantage of HD is the higher temperature, which may cause the thermal decomposition and hydrolysis of the compounds in volatile oil ( Yang et al, 2021 ). In addition, emulsification may occur in this process, making it difficult to separate the oil from water.…”

Comparison of Volatile Compositions among Four Related Ligusticum chuanxiong Herbs by HS-SPME-GC-MS

“…To analyse the bioactive compounds, steam distillation, organic solvent extraction, and supercritical carbon dioxide extraction, is usually used to extract volatile oils from these herbs; then, GC or GC-MS techniques are employed to separate, identify, or quantify the levels of volatile compounds [11][12][13]. However, the chemical structures of volatile compounds are easily oxidized, decomposed, and/or transformed during the heating of volatile oils in extraction.…”