Identification of carotenoid isomers in crude and bleached palm oils by mass spectrometry

Ribeiro, José Antônio de Aquino; Almeida, Erislene S.; Neto, Brenno A. D.; Abdelnur, Patrícia Verardi; Monteiro, Simone Borges Simão

doi:10.1016/j.lwt.2017.11.039

Cited by 40 publications

(31 citation statements)

References 22 publications

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“…Refining process is crucial to ensure the final product quality (odor, flavor, color), as well as its function (fatty acids composition, vitamins and antioxidants) and its cost (neutral oil loss). Besides its provitamin A activity, it is imperative to remove carotenes from palm oil once they are responsible for the dark orange color, that would derail its use in a wide range of food and pharmaceutical products such as ice creams, breads, margarines and cosmetics (Ribeiro, Almeida, Neto, Abdelnur, & Monteiro, 2018). Palm oil is preferably refined by the physical method due to its high free fatty acids content, as the use of caustic substances to remove them would result in large amounts of soap and neutral oil loss (Sampaio et al, 2017;Silva et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…However, it is still necessary to pre-treat oil by degumming and bleaching, in order to remove impurities that cause a change in color and other quality losses when heating the oil (Gibon, De Greyt, & Kellens, 2007). As a matter of fact, color is a major problem for the industry, once it is desired that palm oil https://doi.org/10.1016/j.foodres.2018.12.061 Received 21 July 2018; Received in revised form 28 December 2018; Accepted 30 December 2018 be light yellow in color, guaranteeing its versatility and the use in diverse products (Ribeiro et al, 2018;Silva et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Palm oil color is fundamentally due to αand β-carotenes (Ng & Choo, 2016;Ribeiro et al, 2018), which are mostly removed by an adsorptive process called bleaching. This process also aims to remove other pigments (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…External agents, such as oxidants, light and heat, induces E/Z isomerization of carotenes (Gurak et al, 2014). More recently, Ribeiro et al (2018) evaluated the carotenoids isomers remaining in oil bleached with different types of adsorbents widely used in the vegetable oil industry: the concentration of α-carotene after adsorption process was considerably different, reflecting selective adsorption between carotenoids isomers. The authors indicate that further studies are necessary to explain this different behavior.…”

Section: Introductionmentioning

confidence: 99%

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Elucidating how two different types of bleaching earths widely used in vegetable oils industry remove carotenes from palm oil: Equilibrium, kinetics and thermodynamic parameters

Almeida

Carvalho

Soares

et al. 2019

Food Research International

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This work compared the mechanisms of adsorption of carotenes from hybrid palm oil onto two kinds of bleaching earths widely used by industrial refiners (acid-activated and neutral). First, it was performed a deep characterization of adsorbent surfaces: acid activated adsorbent showed micropore volumes twice larger than the neutral. FTIR analysis of adsorbent after adsorption demonstrated that active site was Si-O-Si for both adsorbents. However, comparison of peak shapes suggested distinctive interactions between adsorbent/adsorbate for each adsorbent. Latterly, an extensive kinetic and equilibrium study was performed. Kinetic data were in accordance with pseudo-first and pseudo-second-order models. Adjusting to the intra-particle diffusion model evidenced more than one mechanism controlling the adsorption process. Equilibrium data demonstrated adsorption is only favorable at low carotene concentration at liquid phase for acid adsorbent (lower than 1 mg/ mL). For neutral adsorbent, it was not clearly observed a favorable region with the studied conditions. The acid adsorbent could adsorb more carotenes per adsorbent weight than neutral. Finally, neutral adsorbent showed higher heterogeneity of interaction between adsorbate and adsorbent than the acid, especially at low adsorbent coverages.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Elucidating how two different types of bleaching earths widely used in vegetable oils industry remove carotenes from palm oil: Equilibrium, kinetics and thermodynamic parameters

Almeida

Carvalho

Soares

et al. 2019

Food Research International

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“…The suspension was filtered by applying vacuum. A Lovibond Tintometer was used to obtain the red color index of the bleached oils [38][39][40]. These experiments were repeated in duplicate.…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of nanoporous powders from bentonite by hydrochloric acid leaching and using as bleaching earth

Yener

Biçer²,

Pekdemir³

et al. 2020

SN Appl. Sci.

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A calcium bentonite (CaB) was leached by hydrochloric acid (HCl) solutions to improve the adsorptive properties such as nanoporosity, acidity, and decoloration power. The mass ratio of HCl/CaB was changed between zero and 1.00 according the anhydrous CaB + HCl mixture. Different powders were obtained from the heating of the aqueous mixtures at 90 °C for 16 h under a reflux condenser. The raw CaB and obtained powders were investigated by different methods such as X-ray diffraction, chemical analyses, adsorption, pH-metry, and tintometry techniques. A calcium rich-smectite (CaS) are found in the CaB as major clay mineral, whereas illite (I) and metahalloysite (MH) as minor ones. The impurities are opal-A (OA), opal-CT (OCT), quartz (Q), calcite (C), orthoclase (O), and clinoptilolite (CLN). The fraction of the dissolved cations from the C, CaS, I, and CLN increases with the increasing of HCl concentration. The remaining K + and Al 3+ cations are located in the undissolved orthoclase. An amorphous silica OA (SiO 2 •nH 2 O) remained at the end of completed leaching. The gradual increase in the adsorptive properties, acidity, and bleaching power is due to the formation of new nanopores. Gradual decrease after their maxima is caused from the degradation of the layered structure for clay minerals. The maximum bleaching power tentatively intensifies with the increasing of the used powder mass.

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A review on losses and transformation mechanisms of common antioxidants

Zhang

Kuang

et al. 2023

J Americ Oil Chem Soc

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Antioxidants are considered to be one of the most effective ways to prevent and delay the rancidity of oils and fats, thus play an important role in the processing, packaging, and storage of oils, fats, and oleaginous foods. However, the losses of antioxidants inevitably occur while preventing the rancidity of oils and fats. In this work, the loss pathways and mechanisms of synthetic and natural antioxidants commonly used in oils, fats, and oleaginous foods systems during storage, use, and detection are critically reviewed. The discussion regarding the transformation of antioxidants or antioxidant models in various organic solvent systems is also covered as well as the fate, toxicities, and antioxidative activities of transformation products of antioxidants. At room temperature, antioxidants in oils and fats are mainly lost due to antioxidation with transformation products accumulated. Under thermal (heating and frying) condition, synthetic antioxidants are mainly lost due to volatilization, while natural antioxidants are mainly lost due to transformation. Under frying condition, adsorption also contributes to the losses of antioxidants. This review discusses some possible research directions regarding antioxidants applied in oils, fats and oleaginous foods, which is expected to benefit the use of antioxidants in food industry.

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Identification of carotenoid isomers in crude and bleached palm oils by mass spectrometry

Cited by 40 publications

References 22 publications

Elucidating how two different types of bleaching earths widely used in vegetable oils industry remove carotenes from palm oil: Equilibrium, kinetics and thermodynamic parameters

Elucidating how two different types of bleaching earths widely used in vegetable oils industry remove carotenes from palm oil: Equilibrium, kinetics and thermodynamic parameters

Preparation and characterization of nanoporous powders from bentonite by hydrochloric acid leaching and using as bleaching earth

A review on losses and transformation mechanisms of common antioxidants

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