The Oils Refining Process and Contaminants in Edible Oils: A Review

Zio, Souleymane; Cissé, Hama; Oumarou, Zongo; Flibert, Guira; Tapsoba, François; Somda, Namwin Siourimè; Hama-Ba, Fatoumata; Songré-Ouattara, Laurencia T.; Zongo, Cheikna; Traoré, Yves; Aly, Savadogo

doi:10.18488/journal.58.2020.71.9.47

Cited by 11 publications

(4 citation statements)

References 131 publications

(170 reference statements)

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“…These conditions are met by low-temperature pressing, which is the recommended method for obtaining most niche oils. An essential aspect of improving the quality of niche oils, but deteriorating their shelf life, is that they do not have to undergo the mechanisms of refining processes [28,29].…”

Section: Literature Reviewmentioning

confidence: 99%

Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product

2022

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Despite their nutritional value and increasing supply of oils from unconventional plants to the oil industry, edible niche oils do not have high sales. The market for niche oils is geared toward an ever-growing volume of conscious consumers distinguished by their sensitivity to product quality, packaging type, price, sourcing technology, and variety of product use. In the literature, there is a lack of research on consumer preferences and expectations of niche oils. This article continues a series of studies on niche oils aimed at determining the proper technological parameters for production, discussing the economic aspects of niche oil production, and researching consumer behavior concerning these products. It aims to determine Polish consumers’ awareness and expectations of edible niche oils, select the oils of most significant interest to consumers, and determine the factors influencing consumers’ propensity to try edible niche oils. The survey, in the form of a questionnaire, was conducted using the CAWI method on a representative sample of 1000 Polish consumers. Consumers were divided into four segments: those who regularly consume niche oils, consumers who have experience with niche oils, consumers who are familiar with them but have not tried them, and consumers who do not know niche oils. Data were analyzed collectively and separately for each segment using one-way ANOVA. Grape seed oils and edible castor oil are the most interesting to consumers. Consumers’ purchasing decisions are influenced by price, nutrient content, and sustainable production free of GMO products and harmful chemicals. Therefore, manufacturers should increase the availability of certain oils (e.g., peanut oil). Sensory qualities, place of production, and brand recognition are secondary selection criteria. Future research should focus on the organoleptic evaluation of products available on the market. Research results may be used to create production and marketing strategies to make niche oils more attractive to consumers.

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Section: Literature Reviewmentioning

confidence: 99%

Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product

2022

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“…The refining of cottonseed oils will be complicated due to the presence of gossypol and its derivatives [1,3].…”

Section: Introductionmentioning

confidence: 99%

Progressive methods of alkaline refining and bleaching of cottonseed oil

Suvanova,

Kholmurodova,

Bafoeva

et al. 2024

E3S Web of Conf.

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The article presents data from a study of the refining process of cottonseed oil, which differs from other vegetable oils in its complex composition and the presence of gossypol, which requires the use of alkali solutions (NaOH) of high concentration and in excess quantities. The use of magnetized solutions of sodium aluminate with a concentration of 15 to 25% has been proposed as an alkaline agent. Studies have shown that with the action of this reagent, a decrease in the acid number and color index of both press oil and oils obtained by extraction is observed.

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“…Due to the small scale of niche oil production, its complete refining is not possible due to the high cost of the process. The oil refining process is multi-step [ 28 ] and is not cost-effective for small volumes of vegetable oil. The refining technology consists of several chemical and physical processes [ 29 ]: degumming to eliminate phospholipids and mucilaginous gums [ 30 ]; removal of free fatty acids (FFAs), metals and chlorophyll by neutralization [ 5 ]; washing and drying to remove trace amounts of water and soaps; bleaching to change color; and deodorization to remove volatiles and carotenoids [ 31 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil (Cannabis sativa)

et al. 2023

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Many refined oils from soybean, rapeseed, and sunflower, among others, are available on the food market, except olive oil. Refining, on the small production scale of niche oils, is not used due to the high cost of the refining process. Unrefined oils are characterized by intense taste, odor, color, and undesirable nutrients. The problem to be solved is determining the effects of incomplete refining of niche oils on their composition. One process, which does not require the use of complex apparatus, is the bleaching process. The results presented in this article relate to the research stage, in which the aim is to evaluate the changes occurring in the oil due to the low-temperature bleaching process with different process parameters. The presented research results provide evidence of the absence of adverse changes in the fatty acid profile of hemp oil of the varieties ‘Finola’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’. Seven different types of bleaching earth were used to bleach the oil in amounts of 2.5 and 5 g/100 g of vegetable oil. The fatty acid profile was obtained by gas chromatography (GC-FID). The obtained chromatograms were subjected to statistical analysis and principal component analysis (PCA). The results show that there was no effect of the type of bleaching earth and its amount on the change in the fatty acid profile of bleached oils. Only real differences between the types of hemp oils were observed. However, an overall positive effect of the bleaching process on hemp oil was found. The amount of saturated fatty acid (SFA) was reduced by 17.1% compared with the initial value, resulting in an increase in the proportion of polyunsaturated fatty acids (PUFA) by 4.4%, resulting in an unsaturated fatty acid (UFA) proportion of 90%. There was a significant improvement in the SFA/PUFA ratio by 26% over the baseline, and the omega-6/omega-3 ratio by 8.9% to a value of 3.1:1. The new knowledge from this study is evidence of the positive effect of the low-temperature bleaching process on the fatty acid profile. In contrast, the parameters of the bleaching process itself are not significant.

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The Oils Refining Process and Contaminants in Edible Oils: A Review

Cited by 11 publications

References 131 publications

Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product

Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product

Progressive methods of alkaline refining and bleaching of cottonseed oil

Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil (Cannabis sativa)

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