Soapstock and deodorizer distillates from North American vegetable oils: Review on their characterization, extraction and utilization

Dumont, Marie‐Josée; Narine, Suresh S.

doi:10.1016/j.foodres.2007.06.006

Cited by 128 publications

(108 citation statements)

References 87 publications

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“…They have little commercial value and are sold at a fraction of the oil cost (Dumont and Narine, 2007). Fatty acids are the major component of soapstock, after water has been extracted.…”

Section: Characterization Techniquesmentioning

confidence: 99%

Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides

García‐Zapateiro¹,

Franco²,

Valencia³

et al. 2013

Grasas y Aceites

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RESUMEN Caracterización química, térmica y viscosa de oleí-nas ácidas de girasol alto oleico y orujo de oliva y estó-lidos derivadosEste trabajo presenta la caracterización química, térmica y viscosa de estólidos preparados a partir de oleínas ácidas de girasol alto-oleico y de orujo de oliva, utilizando diferentes métodos catalizados por ácidos y diferentes tiempos de reacción. Se obtuvieron estólidos con pesos moleculares promedios en peso entre 1,7 y 3,4 veces más altos que las oleínas de origen. El peso molecular de los estólidos aumenta cuando se utiliza el método catalizado por ácido sulfúrico y un tiempo de reacción de 3-6 h. Los estólidos obtenidos presentan temperaturas de congelación más altas que las oleínas. En general, los valores de viscosidad están relacionados con el peso molecular del estólido. Se encontraron incrementos significativos de viscosidad en comparación con las oleínas. Los valores máximos de viscosidad se obtuvieron para los estólidos preparados con el método catalizado por ácido sulfúrico. En los estólidos derivados de oleína de orujo de oliva se observaron los mayores incrementos de viscosidad durante las 6 primeras horas de reacción, debido al mayor aumento en el peso molecular. Tiempos más largos de reacción dan lugar a resultados desfavorables. La dependencia de la viscosidad con la temperatura de todos los estólidos es más importante que en las oleínas de partida. PALABRAS CLAVE: Análisis térmico -BiolubricantesEstólido -Oleínas ácidas de girasol alto oleico -Oleínas ácidas de orujo de oliva -Subproductos -Viscosidad. SUMMARY Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolidesThis work deals with the chemical, thermal and viscous characterization of a variety of estolides, prepared from higholeic sunflower and olive pomace acid oils, using different acid-catalyzed synthesis protocols and reaction times. Estolides with weight-average molecular weights between 1.7 and 3.4 times higher than the original acid oils were obtained. The molecular weight of the estolides was higher when using the sulphuric acid-catalyzed method and a reaction time of 3-6 h. Estolides presented higher freezing temperatures than acid oils. In general, viscosity values are related to estolide molecular weight. Significant increments in viscosities were found in comparison with acid oils. Maximum viscosity values were obtained for estolides prepared using the sulphuric acidcatalyzed method. The largest viscosity increments in olive pomace acid oil-derived estolides were observed during the first 6 hours of reaction, due to an increase in the molecular weight; longer reaction times yielded adverse results. The temperature dependence of viscosity for all estolides studied is significantly larger than for the original acid oils. KEY-WORDS:Biolubricants -Byproducts -Estolides -High-oleic sunflower acid oil -Olive pomace acid oilThermal analysis -Viscosity.

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“…They have little commercial value and are sold at a fraction of the oil cost (Dumont and Narine, 2007). Fatty acids are the major component of soapstock, after water has been extracted.…”

Section: Characterization Techniquesmentioning

confidence: 99%

Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides

García‐Zapateiro¹,

Franco²,

Valencia³

et al. 2013

Grasas y Aceites

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“…Soybean soapstock (SS) is a byproduct of the crude soybean oil (CSO) extraction and, if the SS is properly processed, it can be added to animal feed (Bruce et al, 2006;Dumont & Narine, 2007). This byproduct is a cheap source of energy and can be used in pig diets because its cost can be up to half of the CSO.…”

Section: Introductionmentioning

confidence: 99%

Effect of fatty acids source on growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in meat of pigs fed standard- or low-protein diets

Martínez-Aispuro

Figueroa-Velasco

Zamora-Zamora

et al. 2012

Span. j. agric. res.

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Thirty six Landrace × Yorkshire barrows with 18.6 kg of initial body weight were used to evaluate three sources of fatty acids: crude soybean oil, conjugated linoleic acid (CLA), and soybean soapstock in standard crude protein (CP) and low-protein diets for starter (21 d; 205, 160 g kg -1 CP), growing (28 d; 160, 145 g kg -1 CP), and finishing (29 d; 140, 125 g kg -1 CP) phases. Growth performance, carcass characteristics, plasma urea nitrogen concentration and fatty acid profile in meat were evaluated. The reduction of CP diminished average daily gain, feed:gain ratio, longissimus muscle area and plasma urea nitrogen concentration in nursery pigs; reduced longissimus muscle area and plasma urea nitrogen concentration in growing pigs; increased average daily feed intake, and reduced lean meat percentage and plasma urea nitrogen content in finishing pigs. It also increased c9, t11 and c11, t9 CLA isomers and total lipids and lowered eicosapentaenoic and docosahexaenoic acids concentrations in semimembranosus muscle; linolenic acid decreased with low-protein diets in longissimus and semimembranosus muscles; the oil type affected the concentration of c9, t11 and c11, t9 CLA isomers and total saturated fatty acids in semimembranosus muscle; CLA increased individually and total saturated fatty acids, reduced linoleic and docosapentaenoic acids, and increased total lipids in longissimus muscle. These results indicate that decreasing CP changes the profile of fatty acids. The soybean soapstock can replace crude soybean oil in pig diets; while conjugated linoleic acid does not improve response of pigs fed standard-or low-protein diets.Additional key words: feed additives; feeding management; pork meat quality. ResumenEfecto de la fuente de ácidos grasos sobre la respuesta productiva, características de la canal, concentración de urea en plasma y perfil de ácidos grasos en carne de cerdos alimentados con dietas estándar o con baja proteína Se utilizaron 36 cerdos machos castrados (18,6 ± 2,3 kg peso inicial) para evaluar tres fuentes de ácidos grasos: aceite crudo de soya, ácido linoleico conjugado (ALC) y aceite de soya acidulado en dietas estándar en proteína bruta (PB) y con baja proteína para iniciación (21 d; 205, 160 g kg -1 PC), crecimiento (28 d; 160, 145 g kg -1 PC), y finalización (29 d; 140, 125 g kg -1 PC). Se evaluó la respuesta productiva, características de la canal, urea en plasma y perfil de ácidos grasos en carne. La reducción de PB disminuyó la ganancia de peso, conversión alimenticia, área del mús-culo longissimus y urea en plasma en iniciación; redujo el área del músculo longissimus y urea en plasma durante el crecimiento; aumentó el consumo, disminuyó el porcentaje de carne magra y la urea en plasma en finalización. También

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“…Deodorizer distillate is an excellent source of valuable compounds such as phytosterols and tocopherols, corresponding approximately 10% and 20% respectively (Czuppon et al, 2003), which can be recovered and further used as food additives, in pharmaceutical industry and cosmetics (Lin & Koseoglu, 2003). Their commercial value however, is mainly dependent on their tocopherol content, depending on the market demand for this ingredient (Dumont & Narine, 2007). SODD contains high levels of free fatty acids and acylglycerols (Chu et al, 2002).…”

Section: Soybean Oil Deodorizer Distillate Production and Characterizmentioning

confidence: 99%

Extraction and Enzymatic Modification of Functional Lipids from Soybean Oil Deodorizer Distillate

Torres¹,

Torrelo²,

Reglero³

2011

Recent Trends for Enhancing the Diversity and Quality of Soybean Products

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Soapstock and deodorizer distillates from North American vegetable oils: Review on their characterization, extraction and utilization

Cited by 128 publications

References 87 publications

Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides

Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides

Effect of fatty acids source on growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in meat of pigs fed standard- or low-protein diets

Extraction and Enzymatic Modification of Functional Lipids from Soybean Oil Deodorizer Distillate

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