Gas chromatographic characterization of vegetable oil deodorization distillate

Verleyen, Tom; Verhé, Roland; Garcı́a, L. M.; Dewettinck, Koen; Huyghebaert, André; Greyt, Wim De

doi:10.1016/s0021-9673(01)00881-0

Cited by 129 publications

(106 citation statements)

References 14 publications

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“…Whereas brassicasterol and lanosterol were found only in DDCLO samples and these components were not detected in DDSFO samples. The high percentage of campesterol was found in all samples of DDCLO relative to DDSFO samples and our results are in good agreement with the study reported by Verleyen et al [2001]. Among tocopherols, the maximum concentration of -tocopherol (1.7-3.9%) was found in all samples of DDCLO analyzed relative to -tocopherol (3.8-4.6%) which was copious in DDSFO and the obtained results for tocopherols were quite similar to literature data [Güçlü-Üstündağ & Temelli, 2007].…”

Section: Sterols Tocopherols and Hydrocarbons Compositionsupporting

confidence: 93%

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Chemical Characterization of Canola and Sunflower Oil Deodorizer Distillates

Naz¹,

Sherazi²,

Talpur³

et al. 2014

Pol. J. Food Nutr. Sci.

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Key words: canola and sunfl ower deodorizer distillates, phytosterols, tocopherols, fatty acids, physico-chemical propertiesIn the present work deodorizer distillates of canola and sunfl ower oil were studied for their chemical characterization. Tocopherols, sterols, hydrocarbons and fatty acid composition were determined by Gas chromatography Mass spectrometry (GC-MS). Results indicated that deodorizer distillates of canola oil (DDCLO) studied had higher saponifi cation value in the range of 164.2-175.8 mg/g and all deodorizer distillates of sunfl ower oil (DDSFO) had high iodine value of 126.2-127.1 g/100 g. Peroxide value and free fatty acids were present in the range between 7.0-8.9 mEq/Kg and 35.7-54.4 g/100 g in DDSFO and DDCLO samples, respectively. Contents of oleic acid (49.3-51.1 g/100 g) and linolenic acid (6.2-7.5 g/100 g) were signifi cantly greater in DDCLO samples. Conversely, DDSFO contained concentrated amount of linoleic acid (52.8-53.3 g/100 g). Tocopherols and hydrocarbons were signifi cantly higher in all DDSFO samples while, sterols were dominant in DDCLO samples. GC-MS provided excellent results for simultaneous determination of tocopherols, sterols, hydrocarbons and fatty acid composition of deodorizer distillates of canola and sunfl ower oil. Unauthenticated Download Date | 5/12/18 1:22 AM

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Section: Sterols Tocopherols and Hydrocarbons Compositionsupporting

confidence: 93%

“…The intricate nature of DDs makes it very diffi cult for their full analysis [Verleyen et al, 2001]. Conversely few analytical methods have been reported which provide the comprehensive analysis of DD.…”

Section: Introductionmentioning

confidence: 99%

Chemical Characterization of Canola and Sunflower Oil Deodorizer Distillates

Naz¹,

Sherazi²,

Talpur³

et al. 2014

Pol. J. Food Nutr. Sci.

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“…When a control fat or oil is unknown, the fatty acid composition (including the degree of unsaturation) and the varying chain lengths are useful for establishing the distinction between liquid oils and solid fats; the classification into drying, semi-drying, and nondrying oils; and the discrimination of types of fats and oils. Fatty acid composition is frequently analyzed by gas chromatography (GC) [4][5][6][7][8][9][10] and gas chromatography-mass spectrometry (GC-MS) [1][2][3][11][12][13][14] of saponifiables 1,2,4,5,11-13 for their classification, or for the discrimination of fats and oils. When fats and oils are saponified, saponifiables are obtained in the form of fatty acid salts, such as potassium salts in an aqueous layer.…”

Section: Introductionmentioning

confidence: 99%

Rapid Discrimination of Fatty Acid Composition in Fats and Oils by Electrospray Ionization Mass Spectrometry

2005

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Fatty acids in 42 types of saponified vegetable and animal oils were analyzed by electrospray ionization mass spectrometry (ESI-MS) for the development of their rapid discrimination. The compositions were compared with those analyzed by gas chromatography-mass spectrometry (GC-MS), a more conventional method used in the discrimination of fats and oils. Fatty acids extracted with 2-propanol were detected as deprotonated molecular ions ([M-H] -) in the ESI-MS spectra of the negative-ion mode. The composition obtained by ESI-MS corresponded to the data of the total ion chromatograms by GC-MS. The ESI-MS analysis discriminated the fats and oils within only one minute after starting the measurement. The detection limit for the analysis was approximately 10 -10 g as a sample amount analyzed for one minute. This result showed that the ESI-MS analysis discriminated the fats and oils much more rapidly and sensitively than the GC-MS analysis, which requires several tens of minutes and approximately 10 -9 g. Accordingly, the ESI-MS analysis was found to be suitable for a screening procedure for the discrimination of fats and oils.

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“…Accumulated distillate is discharged from the Scrubber to storage. SODD is a by-product of deodorization and is a complex mixture of free fatty acids, mono-, di-and triacyglycerols, sterols and their esters, tocopherols, hydrocarbons, pesticides, and breakdown products of fatty acids, aldehydes, ketones and acylglycerol species (Ramamurthi & McCurdy, 1993, Verleyen, 2001c. SODD corresponds between 0.1 and 0.4% of crude soybean oil.…”

Section: Soybean Oil Deodorizer Distillate Production and Characterizmentioning

confidence: 99%

“…In addition, oxidation of sterols during refining steps such as heating, degumming, neutralization, bleaching, and deodorization, and during storage and handling should be also considered (Verleyen et al, 2002b). However, limited information is available on the levels of sterols in the by-product fractions collected from chemical and physical refining processes (Verleyen et al, 2001c) and the biological effects of phytosterol oxidation products on animal and human health need more investigation, as feed quality is crucial for animal health and welfare, and ultimately human health. It has been reported that the formation of sterol oxidation products is affected not only by the chemical nature of the sterols but also by their quantity (Dutta et al, 2006).…”

mentioning

confidence: 99%