Grasas y Aceites, Vol 51, No 5 (2000)

Characteristics of denatured rapeseed oil during storage and refining processes


https://doi.org/10.3989/gya.2000.v51.i5.437

M. V. Ruiz-Méndez
Instituto de la Grasa. C.S.I.C. Avda. P. García Tejero, 4. 41012 Sevilla, Spain

M. Posada de la Paz
Centro de Investigación sobre el Síndrome del Aceite Tóxico. Instituto de Salud Carlos III. C/. Sinesio Delgado, 6. 28029 Madrid, Spain

B. Blount
Centro de Investigación sobre el Síndrome del Aceite Tóxico. Instituto de Salud Carlos III. C/. Sinesio Delgado, 6. 28029 Madrid, Spain

H. Schurz Rogers
National Center for Environmental Health, Centers for Disease Control and Prevention (CDC), 4770 Buford Highway NE, Atlanta, Georgia 30341-3724, USA, United States

N. Castro-Molero
Instituto de la Grasa. C.S.I.C. Avda. P. García Tejero, 4. 41012 Sevilla, Spain

R. M. Philen
National Center for Environmental Health, Centers for Disease Control and Prevention (CDC), 4770 Buford Highway NE, Atlanta, Georgia 30341-3724, USA, United States

Abstract


In 1981, toxic oil syndrome, a progressive multi-system disease caused by consumption of rapeseed oil denatured with aniline occurred in Spain. To date, the causal toxic agent or agents remain unknown. Measures of acidity, moisture, impurities, phosphorous, soaps, and spectrophotometric determinations of color at 409 nm were performed. Since fatty acid anilide concentrations in these oils are associated with risk of disease, w e studied the formation of aniline-derived compounds over time after oil denaturation and by oil deodorization temperatures (200ºC, 215ºC, 230ºC, 245ºC, 260ºC, y 270ºC) and times (3, 4, 4.5, 5, 5.5 and 6 hours). Formation of fatty acid anilide compounds increased with storage time. Deodorization led to a reduction of total anilides in all the samples, particularly at temperatures above 245ºC. Esters of 3-(N-phenylamino)-1,2-propanediol were not detected.

Keywords


Fatty acid anilides; Rapeseed oil; 3-phenylamino-1,2-propanediol; Toxic oil syndrome

Full Text:


PDF


Copyright (c) 2000 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es