Changes in composition and quality of sunflower oils during extraction and degumming
Keywords:Degumming, Extraction process, Oxidative stability, Quality, Sunflower oil
The influence of different stages of processing on composition and quality of crude sunflower oil was studied through the determination of fatty acids, metal and phosphorus contents, free fatty acids, peroxide and anisidine values, tocopherols, polar compounds, waxes and oxidative stability. No significant changes in the content of individual fatty acids and tocopherols were observed during processing. The composition of some minor constituents as metals, waxes and phospholipids was strongly affected by the extraction and water degumming processes. Sunflower oils obtained by hexane extraction presented a higher initial deterioration but also a higher oxidative stability than oils obtained by pressing.
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