Changes of the tocopherol and fatty acid contents in rapeseed oil during refining

Abstract

Among the most important metabolic compounds there are some which are not synthesized by human and animal organisms and have to be supplied in appropriate quantities in due time. Vitamin E and the essential unsaturated fatty acids have crucial physiological significance, and their greatest quantities occur in plant oils. During refining, apart from unnecessary substances, nutritionally advantageous compounds are also being eliminated. In the present paper changes of tocochromanols taking place during refining of rapeseed oil obtained from seeds of two subsequent crops were investigated. It was observed that losses of tocopherols exceeded 30%, two thirds of which resulted from distilling off during deodorization. The ratio of vitamin E to essential unsaturated fatty acids expressed as the Harris coefficient decreased in the refined oil obtained from seeds of two subsequent crops by about 28%.

Isolation and Characterization of Lecithin from Squid (Todarodes pacificus) Viscera Deoiled by Supercritical Carbon Dioxide Extraction

“…Lecithin from squid viscera may contain small amounts of natural antioxidants that might be one of the causes of its higher oxidative stability. Gogolewski and others (2000) also reported that long chain polyunsaturated fatty acids which esterified with polar lipids had synergistic effects with antioxidants. High oxidative stabilities of lecithin from animal and plant sources were also reported by using different methods (Palacios and Wang 2005; Wang and Wang 2008; Belhaj and others 2010).…”

Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat

“…The content of a-tocopherol in extracted fat was determined by HPLC (Gogolewski, Nogala-Kałucka, & Szeliga, 2000). The HPLC system consisted of the Waters Model 600 gradient pump, fluorimetric detector and Waters Milleniumdata acquisition system.…”

A comparative study of fatty acid extraction methods of sesame (Sesamum indicum L.) varieties grown under mediterranean environment

“…It maintain natural beneficial ingredients of sesame oil such as tocopherols, sterols, carotenoids, and phospholipids which are partially removed as a result of oil refining (Gogolewski et al,2000;Koski et al, 2003). Considering of the growing concern and demand about the functional and nutritional properties of oils, the present work was therefore designed to evaluate and compare the fatty acid composition of oil extraction methods of some Turkish sesame genotypes.…”