Characteristics of denatured rapeseed oil during storage and refining processes

M. V. Ruiz-Méndez; M. Posada de la Paz; B. Blount; H. Schurz Rogers; N. Castro-Molero; R. M. Philen

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

Characteristics of denatured rapeseed oil during storage and refining processes

Authors

M. V. Ruiz-Méndez Instituto de la Grasa. C.S.I.C. Avda. P. García Tejero, 4. 41012 Sevilla
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
B. Blount Centro de Investigación sobre el Síndrome del Aceite Tóxico. Instituto de Salud Carlos III. C/. Sinesio Delgado, 6. 28029 Madrid
H. Schurz Rogers National Center for Environmental Health, Centers for Disease Control and Prevention (CDC), 4770 Buford Highway NE, Atlanta, Georgia 30341-3724, USA
N. Castro-Molero Instituto de la Grasa. C.S.I.C. Avda. P. García Tejero, 4. 41012 Sevilla
R. M. Philen National Center for Environmental Health, Centers for Disease Control and Prevention (CDC), 4770 Buford Highway NE, Atlanta, Georgia 30341-3724, USA

DOI:

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

Keywords:

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

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.

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Published

2000-10-30

How to Cite

Ruiz-Méndez MV, Posada de la Paz M, Blount B, Schurz Rogers H, Castro-Molero N, Philen RM. Characteristics of denatured rapeseed oil during storage and refining processes. Grasas aceites [Internet]. 2000Oct.30 [cited 2025Jan.22];51(5):355-60. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/437

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Issue

Vol. 51 No. 5 (2000)

Section

Research

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