1. Effect of deodorization conditions on fatty acid profile, oxidation products, and lipid-derived free radicals of soybean oil.
- Author
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Sun, Libin, Huang, Zhe, Wang, Junguo, Yu, Dianyu, and Wang, Liqi
- Subjects
- *
DEODORIZATION , *SOY oil , *FREE radicals , *EDIBLE fats & oils , *FATTY acids , *LIPIDS - Abstract
• ESR, DSC, and Ranccimat moments were used for the evolution of the induction times. • Relation between free radicals and oxidation products of deodorized oil was obtained. • The combined effect of deodorized time and temperature promoted free radicals growth. • Priority was first to minimize the deodorization temperature, then down the time. • Identifying and quantifying radicals can provide messages for oil moderate refining. Oxidative stability is a key quality characteristic of edible oils, and the oil's antioxidant capacity decreases during the deodorization stage. This study explores the changes in radical formation, molecular structure, oxidative characteristics, fatty acids, and main bioactive compounds in soybean oil during deodorization. The lag phase decreased, whereas the total amount of spins of free radicals increased as the deodorization time increased from 90 to 150 min. The total amount of spins and percentage of alkyl radicals varied dramatically under different times and temperatures (220 ∼ 260 ℃). Results showed that identifying and quantifying the formed radicals can provide useful information for monitoring and controlling oil oxidation in vegetable oil refining systems. Therefore, to control early oxidation events, maximize refined oil product yield, and reduce energy consumption in the refining plant, the priority should be to minimize temperature during the oil refining process and then shorten the deodorization time. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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