Search

Subquality argan kernels are 30% cheaper than the regular kernels mandatory used to prepare edible argan oil. The use of these argan kernels for the preparation of argan oil intended to be a cosmetic ingredient, after bleaching and deodorization, is therefore particularly economically appealing. The oxidative stability of Argan oil prepared from subquality kernels is unknown. It was evaluated over a period of storage of 12 weeks at 60 °C, then compared with that of argan oil stored under the same conditions and originating from the same initial batch, but which had subsequently been simply bleached and deodorized (physical refining). Physical refining led to an increase in initial oil quality due the loss of free fatty acids (up to 30% for refined argan oil), primary and secondary oxidation products but also to a dramatic decrease of the oxidative stability of argan oil caused by the loss of tocopherols, witnessed by the up to 94% loss after 12 weeks under accelerated storage conditions. As a conclusion, the oxidative stability of argan oil prepared from subquality argan kernels remains difficult to be adequately and efficiently evaluated since the initial quality of the argan kernels is the subject of great variations. [ABSTRACT FROM AUTHOR]

Aim: Chicken manure is known to produce strong odors during aerobic composting, which not only pollutes the surrounding environment but also leads to the loss of valuable nutrients like nitrogen and sulfur, thus reducing the quality of the fertilizer. Methods: In this study, we explored the use of biochar combined with MgO desulfurization waste residue (MDWR) as a novel composting additive. Our approach involved conducting composting tests, characterizing the compost samples, conducting pot experiments, and examining the impact of the additives on nitrogen retention, deodorization, and compost quality. Results: Our findings revealed that the addition of biochar and MDWR significantly reduced ammonia volatilization in chicken manure compost, demonstrating a reduction rate of up to 60.12%. Additionally, the emission of volatile organic compounds (VOCs) from chicken manure compost treated with biochar and MDWR decreased by 44.63% compared to the control group. Conclusions: The composting product treated with both biochar and MDWR (CMB) exhibited a 67.7% increase in total nitrogen (TN) compared to the blank control group, surpassing the other treatment groups and showcasing the synergistic effect of these two additives on nitrogen retention. Moreover, the CMB treatment facilitated the formation of struvite crystals. Furthermore, our pot experiment results demonstrated that the CMB treatment enhanced vegetable yield and quality while reducing nitrate content. These findings highlight the significant impact of MDWR on nitrogen retention, deodorization, and compost quality enhancement, thereby indicating its promising application prospects. [ABSTRACT FROM AUTHOR]

Chloropropanols, their fatty acid esters, and glycidol and its fatty acid esters (GEs) are process contaminants in foods that pose potential health risks. These contaminants typically arise during the deodorization process of vegetable oils, particularly in high concentrations within oils like palm oil and products derived from them, such as margarine, baked goods, pastries, and infant formula. Chloropropanol esters and GE can hydrolyze under the influence of lipases, forming chloropropanols. Elevated temperatures during food production can lead to the release of free 3-chloro-1,2-propanediol (3-MCPD) or free 2-chloro-1,3-propanediol (2-MCPD) in products containing both fat and salt. The exposure to these contaminants, especially for infants and young children, raises concerns about potential health hazards. While extensive research has focused on 3-MCPD, 2-MCPD, and GE, knowledge regarding other chloropropanols such as 1,3-dichloro-2-propanol (1,3-DCP), 2,3-dichloro-1-propanol (2,3-DCP), and their fatty acid esters remains limited. This review aims to provide a comprehensive overview encompassing formation mechanisms, analysis methods, toxicological implications, occurrence patterns, exposure levels, mitigation strategies, and legislative considerations concerning these contaminants. [ABSTRACT FROM AUTHOR]

Rabbit meat is tender, high in protein, low in fat and cholesterol, and offers several nutritional benefits. However, it has a stronger taste and can be challenging to cook. The global rabbit industry has been developing steadily, and China's total rabbit meat production has exceeded half of the world's total production in 2021. Along with the progress of the production process, the meat of the nutrition and taste at the same time, to improve smell also can get better control, solved the problems met in rabbit meat production. This article discusses the attributes of rabbit meat and outlines the deodorization, texture adjustment, and water retention techniques currently used in rabbit meat processing, aiming to offer a theoretical foundation for the advancement of rabbit meat processing technology. [ABSTRACT FROM AUTHOR]

This study explored an innovative design of a drain cover for dirt removal, deodorization, and pest control. The research methods used in this study included an analysis of the literature, the TRIZ method and general design, and application of human factors engineering. Firstly, the contradiction matrix of the TRIZ method was used to find out the corresponding principles of invention for analysis. Based on the reference of the most innovative design, a drainage cover with rapid cleansing, deodorization, insect-repellent properties, and quick return was designed, and universal design was used to make the drainage cover. The innovative design can be more widely used to allow users to interact with the environment and products more harmoniously, and the innovative design of the drainage cover was faster and more hygienic through the human–computer interaction in the project. Additionally, the design was validated through analyses using the IPA and Kano models, confirming that it met the users' requirements and expectations. The prototype's structure was drawn by Autodesk Inventor drawing software (2024). The research results are as follows. We designed a sliding groove and the sliding block on the drainage cover so that the drainage cover could achieve the effect of rapid cleansing by sliding the sliding block. In terms of the odor control and pest prevention, we designed the odor-resistant block and the water filter under the drain cover so that the odor below the drain would not float upwards. And the pests in the drain hole cannot climb out. In terms of the improved operational design, the sliding block could be quickly returned and the use of the pushing aid to not touch the dirt. The successful development of the product validated the effectiveness of this research method for innovative product design and suggests its applicability for the development of other products. [ABSTRACT FROM AUTHOR]

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide analysis. The E-nose and E-tongue revealed that deodorization reduced the content of sulfur-containing compounds, enhanced umami, bitterness, sourness and astringency, and decreased saltiness. PCA and OPLS-DA analysis successfully distinguished between the effects of the treatments. Free amino acids increased from 8777.67 to 11,125.98 mg/100 g and umami amino acids increased from 128.24 to 150.37 mg/100 g after PJ-CW deodorization (p < 0.05). Equivalent umami concentration (EUC) comparisons showed that PJ-CW treatment produced the greatest synergistic umami enhancement (to 3.15 g MSG equiv./100 g). GC-IMS detected 52 aroma compounds; PJ treatment produced the greatest diversity of aldehydes, including heptanal, nonanal, hexanal, 3-methylbutanal, (E)-2-heptenal and (E,E)-2,4-heptadienal. The total content of volatile flavor compounds was the highest after PJ-CW treatment, and the content of many characteristic flavor substances (3-hydroxy-2-butanone, benzaldehyde, 5-methyl-2(3H)-furanone) increased. These findings provided a theoretical basis for the further development of deodorization methods for Paddy Field Carp. [ABSTRACT FROM AUTHOR]

Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Obesity has become one of the most serious chronic diseases threatening human health. Its onset and progression are closely related to the intestinal microbiota, as disruption of the intestinal flora promotes the production of endotoxins and induces an inflammatory response. This study aimed to investigate the variations in the physicochemical properties of various refined tea seed oils and their impact on intestinal microbiota disorders induced by a high-fat diet (HFD) through dietary intervention. In the present study, C57BL/6J mice on a HFD were randomly divided into three groups: HFD, T-TSO, and N-TSO. T-TSO and N-TSO mice were given traditionally refined and optimized tea seed oil for 12 weeks. The data revealed that tea seed oil obtained through degumming at 70 °C, deacidification at 50 °C, decolorization at 90 °C, and deodorization at 180 °C (at 0.06 MPa for 1 h) effectively removed impurities while minimizing the loss of active ingredients. Additionally, the optimized tea seed oil mitigated fat accumulation and inflammatory responses resulting from HFD, and reduced liver tissue damage in comparison to traditional refining methods. More importantly, N-TSO can serve as a dietary supplement to enhance the diversity and abundance of intestinal microbiota, increasing the presence of beneficial bacteria (norank_f__Muribaculaceae, Lactobacillus, and Bacteroides) while reducing pathogenic bacteria (Alistipes and Mucispirillum). Therefore, in HFD-induced obese C57BL/6J mice, N-TSO can better ameliorate obesity compared with a T-TSO diet, which is promising in alleviating HFD-induced intestinal microbiota disorders. [ABSTRACT FROM AUTHOR]

A semi‐preparative liquid chromatographic system (LC‐Prep) has been used to isolate and collect the main oxidation products generated from β‐sitosterol, campesterol, and stigmasterol, which represent the main sterols detected in vegetable oils. In less than 50 min, 15 different phytosterol oxidation products (POPs) were separated with a satisfactory resolution (R >1) and collected. From each pure phytosterol standard the 5,6α‐epoxy (α‐E), 5,6β‐epoxy (β‐E), 7‐keto (7‐K), 7α‐hydroxy (7α‐H), and 7β‐hydroxy (7β‐H) isomers were obtained. The purity of POPs was >90%. Then, the obtained pure POPs were used to validate an HPLC‐Orbitrap‐HRMS analytical method. The LOD and LOQ determined in medium chain triacylglycerols were >0.012 and >0.039 ng/mL, respectively; whereas the recoveries ranged between 82% and 98%. The suitability of the analytical method was evaluated on palm oil (PO), palm olein (POL), and high oleic sunflower oil (HOSO) during the whole refining processing (crude oil, neutralization and degumming, bleaching and deodorization) and under storage conditions (45°C, 16 days). In the refining steps, the total POPs content significantly increased (p < 0.05) by 29%, 20%, and 13% in PO, POL, and HOSO, respectively. The highest amount was found in HOSO (15.046 mg/kg), followed by POL (1.067 mg/kg) and PO (0.538 mg/kg). Under storage conditions, the content of POPs did not significantly (p > 0.05) change and was lower than 8.965 mg/kg. The developed semi‐preparative liquid chromatographic system coupled to the LC‐Orbitrap‐HRMS method demonstrated to be a useful and valid tool for a robust, precise, accurate, and sensitive determination of POPs in refined and stored vegetable oils. [ABSTRACT FROM AUTHOR]

Abstract Rabbit meat is tender, high in protein, low in fat and cholesterol, and offers several nutritional benefits. However, it has a stronger taste and can be challenging to cook. The global rabbit industry has been developing steadily, and China's total rabbit meat production has exceeded half of the world's total production in 2021. Along with the progress of the production process, the meat of the nutrition and taste at the same time, to improve smell also can get better control, solved the problems met in rabbit meat production. This article discusses the attributes of rabbit meat and outlines the deodorization, texture adjustment, and water retention techniques currently used in rabbit meat processing, aiming to offer a theoretical foundation for the advancement of rabbit meat processing technology.

Consumption of garlic leads to the persistence of “garlic breath” due to the presence of malodorous sulfur volatiles which may persist for as long as 24 h. Therefore, the purpose of this study is to investigate the effect of yogurt and its components on the deodorization of garlic sulfur volatiles in breath and study the roles of these components in deodorization. Raw garlic was consumed with different treatments and at different times for breath analysis. Different components were mixed with the garlic for headspace analysis. Volatiles were measured using selected-ion flow-tube mass spectrometry. Consuming yogurt at the same time as garlic was more effective than consuming it before or after. Yogurt was the most effective at deodorization, followed by the emulsion, then protein or fat alone. Decreasing the pH of protein solutions increased deodorization because changes to the structure of the proteins exposed more binding sites for the volatiles, while decreasing the pH of water or fat had no effect on deodorization. Whey protein deodorized better than casein due to the presence of more cysteine binding sites for volatiles. This study proposes that the fat, protein, microbial culture, and water in yogurt have synergistic effects on the deodorization of garlic volatiles. This study’s findings can help in the development of novel products targeting sulfur volatiles, with broad applications for mitigating malodors produced by garlic.

Copyright of China Textile Leader is the property of China Textile Information Center and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To explore the effect of yeast-Agastache rugosus complex solution on the deodorization of tilapia, the deodorization process was optimized by single factor and response surface experiments. Gas chromatography ion mobility spectroscopy (GC-IMS) was used to identify the volatile components of tilapia meat before and after deodorization, and partial least squares discriminant analysis (OPLS-DA) was used to distinguish and analyze the differences. Results showed that when the conditions of a mass concentration of 2.1 g/100 mL, the ratio of solid to liquid was 1:3.09 (g:mL), and the deodorization time of 32 minutes, the fishy degree was the lowest and the sensory score was the highest. A total of 22 volatile compounds, mainly aldehydes and alcohols, were detected by GC-IMS. After deodorization, the relative content of aldehydes decreased from 50.64% to 40.82%, and that of alcohols decreased from 34.00% to 27.77% . According to the odor threshold value, the substances with relative odor activity value (ROAV) was greater than 1 were 1-octen-3-ol, 1-hexanol, heptanal, nonanal, octyl aldehede, ethyl acetate, and acetic acid hexyl ester. Five key fishy substances (VIP > 1) were screened by partial least squares discriminant analysis and variable importance in projection (VIP). They were octyl aldehede, nonanal, heptanal, 1-octen-3- ol, and 1-hexanol. The interaction of these substances had an important impact on the fishy smell of tilapia. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Consumption of garlic leads to the persistence of "garlic breath" due to the presence of malodorous sulfur volatiles which may persist for as long as 24 h. Therefore, the purpose of this study is to investigate the effect of yogurt and its components on the deodorization of garlic sulfur volatiles in breath and study the roles of these components in deodorization. Raw garlic was consumed with different treatments and at different times for breath analysis. Different components were mixed with the garlic for headspace analysis. Volatiles were measured using selected-ion flow-tube mass spectrometry. Consuming yogurt at the same time as garlic was more effective than consuming it before or after. Yogurt was the most effective at deodorization, followed by the emulsion, then protein or fat alone. Decreasing the pH of protein solutions increased deodorization because changes to the structure of the proteins exposed more binding sites for the volatiles, while decreasing the pH of water or fat had no effect on deodorization. Whey protein deodorized better than casein due to the presence of more cysteine binding sites for volatiles. This study proposes that the fat, protein, microbial culture, and water in yogurt have synergistic effects on the deodorization of garlic volatiles. This study's findings can help in the development of novel products targeting sulfur volatiles, with broad applications for mitigating malodors produced by garlic. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of deodorization on the degree of oxidation and quality of bovine liver under different temperatures (4 °C, 0 °C, and − 20 °C), established kinetic models to predict their shelf-life. This paper showed that the rates of decline in quality and oxidation indices of deodorized bovine liver were significantly below raw bovine liver at the specific temperatures (P < 0.05); TBARS, carbonyl, and TVB-N values all indicated an increase with storage time and temperature. Results show that the color of bovine liver changed slowly as the temperature decreased, the pH value showed a slowly decreased and then a gradually increased trend, TBA, Carbonyl value, TVB-N, and the total number of bacterial colonies showed a gradually increased trend with the increase of temperature and the prolongation of the storage time. However, the storage stability of deodorized bovine liver was significantly better than that of fresh bovine liver under the same storage conditions (P < 0.05). The dependence of bovine liver quality on temperature was adequately modelled by the Arrhenius-type equation, The Arrhenius kinetic prediction models were established based on TVB-N as the characterization index to evaluate the storage conditions on the quality changes of bovine liver, and the validation results showed that the models were well able to predict the quality changes of bovine liver at the specific temperatures. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Camellia seed oil (CSO), as a nutrient-rich edible oil, is widely used in foods, cosmetics, and other fields. In this work, the extraction, deacidification, decolorization, and deodorization processes of CSO were respectively optimized for meeting injectable oil standards. The results showed that the CSO extraction rate reached the highest level of 94% at optimized conditions (ultrasonic time, 31.2 min; reaction pH, 9.2; and reaction time, 3.5 h). The physicochemical indexes of CSO and 10 other vegetable oils were evaluated by the principal component analysis method, and the overall scores of vegetable oils were ranked as camellia seed oil > olive oil > rice oil > peanut oil > sesame oil > corn oil > soybean oil > sunflower oil > rapeseed oil > walnut oil > flaxseed oil. The physicochemical indicators of CSO were the most ideal among the 11 vegetable oils, which means that CSO is suitable as an injectable oil. Through the optimized processes of the deacidification, decolorization, and deodorization, the CSO acid value was reduced to 0.0515 mg KOH/g, the decolorization rate reached a maximum of 93.86%, and the OD430 was 0.015, meeting the requirement (≤0.045 of OD430) of injectable oil. After the deodorization process, these parameters of the refractive index, acid value, saponification value, iodine value, absorbance, unsaponifiable, moisture and volatiles, fatty acid composition, and heavy metal limits all met the pharmacopoeia standards of injectable oil in many countries and regions. The possibility of CSO as an injectable oil was first verified through refining-process optimization and nutritional index analysis, providing an important technical reference for the high-value utilization of vegetable oil. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Composite membranes were prepared from lignin alkali (LA), polyvinyl alcohol (PVA), and cellulose nanofibrils (CNF) using a simple, low-cost, and environmentally friendly method. The deodorization performances and structures of these membranes were also characterized. The sample referred to as L3C3P5 prepared with a solution containing 35.7 wt% LA, 53.6 wt% PVA, and 10.7 wt% CNF showed the best deodorization properties, and the H2S adsorption time reached 36 min. The adsorption performance was further improved by adding nano-CuO to the membrane, and the H2S adsorption time of the doped membrane L3C3P5C4 reached 60 min. While the H2S adsorption performance improved, structural analysis revealed that the addition of nano-CuO reduced the crystallinity in the membrane, caused the membrane to crack, and led to a decrease in the mechanical properties. The surface oxygens in the L3C3P5C4 membrane were primarily C–O bonds and lattice oxygens in CuO. After the H2S adsorption reaction, the lattice oxygen disappeared, and CuS products appeared. [ABSTRACT FROM AUTHOR]

[Display omitted] • Latrine odor release followed "rapid increase, continuous decrease, stable" pattern. • Temperature changes mainly drove the variation of fecal microbes and odor emission. • The composited microbial deodorant significantly suppressed odor emission. • Abundance of odor-producing bacteria were obviously decreased after deodorization. As an important source of malodor, the odor gases emitted from public toilet significantly interfered the air quality of living surroundings, resulting in environmental problem which received little attention before. Thus, this paper explored the odor release pattern of latrine feces and deodorization effect with composited microbial agent in Chengdu, China. The odor release rules were investigated in sealed installations with a working volume of 9 L for 20 days. The odor units (OU), ammonia (NH 3), hydrogen sulfide (H 2 S) and total volatile organic compounds (TVOC) were selected to assess the release of malodorous gases under different temperature and humidity, while the highest malodor release was observed under 45℃, with OU and TVOC concentration was 643.91 ± 2.49 and 7767.33 ± 33.50 mg/m3, respectively. Microbes with deodorization ability were screened and mixed into an agent, which composited of Bacillus amyloliquefaciens , Lactobacillus plantarum , Enterococcus faecalis and Pichia fermentans. The addition of microbial deodorant could significantly suppress the release of malodor gas during a 20-day trial, and the removal efficiency of NH 3 , H 2 S, TVOC and OU was 81.50 %, 38.31 %, 64.38 %, and 76.86 %, respectively. The analysis of microbial community structure showed that temperature was the main environmental factor driving the microbial variations in latrine feces, while Firmicutes, Actinobacteria, Proteobacteria and Bacteroidetes were the main bacteria phyla involved in the formation and emission of malodorous gases. However, after adding the deodorant, the abundance of Bacteroidetes, Proteobacteria and Actinobacteria were decreased, while the abundance of Firmicutes was increased. Furthermore, P. fermentans successfully colonized in fecal substrates and became the dominant fungus after deodorization. These results expanded the understanding of the odor release from latrine feces, and the composited microbial deodorant provided a valuable basis to the management of odor pollution. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article is devoted to the search for effective ways of neutralizing sewage sludge to obtain sludge-based reclamation material. It was necessary to solve the problems of deodorizing the sludge and fixing the mobile forms of heavy metals in its composition. The composition, effective for solving the assigned problems, was experimentally determined; it included quicklime, sodium hypochlorite and peat. In the presence of sodium hypochlorite in the sludge-based composition, oxidation processes occur with the chemical transformation of ammonia and hydrogen sulfide into non-toxic and odorless compounds. Lime combined with peat promotes the humification of sewage sludge and the binding of heavy metals. Based on the composition that showed the best results, a technology has been developed for the chemical treatment of sewage sludge in situ to produce reclamation material. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide analysis. The E-nose and E-tongue revealed that deodorization reduced the content of sulfur-containing compounds, enhanced umami, bitterness, sourness and astringency, and decreased saltiness. PCA and OPLS-DA analysis successfully distinguished between the effects of the treatments. Free amino acids increased from 8777.67 to 11,125.98 mg/100 g and umami amino acids increased from 128.24 to 150.37 mg/100 g after PJ-CW deodorization (p < 0.05). Equivalent umami concentration (EUC) comparisons showed that PJ-CW treatment produced the greatest synergistic umami enhancement (to 3.15 g MSG equiv./100 g). GC-IMS detected 52 aroma compounds; PJ treatment produced the greatest diversity of aldehydes, including heptanal, nonanal, hexanal, 3-methylbutanal, (E)-2-heptenal and (E,E)-2,4-heptadienal. The total content of volatile flavor compounds was the highest after PJ-CW treatment, and the content of many characteristic flavor substances (3-hydroxy-2-butanone, benzaldehyde, 5-methyl-2(3H)-furanone) increased. These findings provided a theoretical basis for the further development of deodorization methods for Paddy Field Carp.

This study aimed to evaluate the effect of two circulation modes of a plasma deodorization unit on the air environment of pig-fattening houses in winter. Two pig-fattening houses were selected, one of which was installed with a plasma deodorizing device with two modes of operation, alternating internal and external circulation on a day-by-day basis. The other house did not have any form of treatment and was used as the control house. Upon installing the system, this study revealed that in the internal circulation mode, indoor temperature and humidity were sustained at elevated levels, with the NH3 and H2S concentrations decreasing by 63.87% and 100%, respectively, in comparison to the control house. Conversely, in the external circulation mode, the indoor temperature and humidity remained subdued, accompanied by a 16.43% reduction in CO2 concentration. The adept interchange between these two operational modes facilitates the regulation of indoor air quality within a secure environment. This not only effectively diminishes deleterious gases in the pig-fattening house but also achieves the remote automation of environmental monitoring and hazardous gas management; thereby, it mitigates the likelihood of diseases and minimizes breeding risks. [ABSTRACT FROM AUTHOR]

Microfl ora composition and antibacterial effect against Escherichia coli of plant extracts from different parts of Lavandula angustifolia and with different solvents were analyzed to determine variants to be used as microbial additives for enrichment with benefi cial microfl ora, decontamination and deodorization of composts contaminated with E. coli. The highest total quantity of microorganisms was found in the decoction variant (whole plant and roots), and the lowest in the tincture variant (whole plant). The quantity of non-sporulating bacteria predominates in most variants. A signifi cant increase of actinomycetes was found in the tincture and medical vinegar variants. The acidifi cation of the environment leads to an increase in the quantity of mold fungi in the medicinal vinegar. Antibacterial effect against Esherichia coli for three tested strains (NMIMCC 3397 (WDCM 00012; ATCC 8739), NMIMCC 3398 T (WDCM 00090; ATCC 11775), NMIMCC 8905 (ATCC 35218)) was similar for the individual plant parts and the same for variants with whole plants. Lavender extracts, medicinal vinegar variant (individual plant parts and whole plant), as well as a decoction variant with a whole plant, showed stronger antibacterial activity against Escherichia coli. The concentration of all parts of the plant in “whole plant” extracts increased antibacterial activity compared to extracts with a concentration from a single specifi c part of the plant (roots, leaves, stems). Antibacterial activity against Escherichia coli remained lower even when whole plant was used for medicinal wine and medicinal oil variants. The choice of solvent probably has some effect on the diameter of the growth inhibition zone. The addition of Lavender extract (decoction variant, whole plant) to compost variants increased the quantity of nonpathogenic microfl ora in them. At the same time, the composts were decontaminated from the presence of Escherichia coli. The composts smelled of soil and lavender. The antibacterial effect of the lavender extract (decoction variant) against Escherichia coli strongly positively depends on the quantity of non-pathogenic microfl ora in it and in the composts after its application. The studied lavender plant extracts (best variant decoction, whole plant) can be applied as microbial additives, disinfectants against Escherichia coli and deodorizers of composts. [ABSTRACT FROM AUTHOR]

Palm oil uses are widespread in several industry segments. During refining process, minor compounds such as carotenoids, phytosterols, squalene and tocotrienols are lost. The β-carotene is lost due to the bleaching and the high temperature in the deodorization step. The aim of this work is to recover β-carotene before its degradation in the refining process, using adsorption-desorption strategy. Batch adsorption studies were evaluated for five adsorbents: Diaion HP20, Sepabeads SP70, Sepabeads SP700, Diaion HP2MGL, Amberlite XAD7HP. Modeling of kinetics and equilibrium curves were performed for the Sepabeads SP70, which had the best performance in adsorption. The best conditions for adsorption were at the concentration of 30% (w/w) oil in isopropyl alcohol (IPA) micelle at 30 °C for 180 min. Thermodynamics parameters of adsorption revealed a favorable, spontaneous and exothermic process associated with physical bonding. The studies performed on adsorbent reutilization proved that the regeneration is effective and allows the material reuse at least for 5 cycles without changing the adsorption capacity. Additionally, desorption was evaluated in single and multiple steps and the final enrichment factor was 3.40 ± 0.21. This process allows the palm oil utilization for edible purposes after the adsorption step while recovering β-carotene based on its physicochemical characterization. [ABSTRACT FROM AUTHOR]

Infant formula contains 3-monochloropropane-1,2-diol esters (3-MCPDE), which are formed during the deodorization step of vegetable oil refining. The European Food Safety Authority stated that 3-MCPDE can be hydrolyzed in the gastrointestinal tract to free-form 3-monochloropropane-1,2-diol (3-MCPD), which has potential toxicity and can be rapidly absorbed. Evaluating the effect of 3-MCPD on nutrition absorption is a prerequisite for establishing effective management strategies. A total of 66 crucial lipid molecules associated with 3-MCPD were identified based on debiased sparse partial correlation analysis. 3-MCPD affected triglyceride hydrolyzation and increased the concentration of undigested sn -2 palmitate (9.57 to 17.06 mg kg−1). 3-Monochloropropane-1,2-diol reduced the bioaccessibility of fatty acids, and more short- (31.42 to 58.02 mg kg−1) and medium-chain fatty acids (17.03 to 26.43 mg kg−1) remained unabsorbed. Lipidomic profiles of infant formula models spiked with different 3-MCPDE levels were investigated, and the results were consistent with the experiments with the commercial formula indicating lipid alteration was mainly affected by the digestive 3-MCPD. The formation of 3-MCPD ester-pancreatic lipase with the binding energy of −4.9 kcal mol−1 was more stable than triglyceride-pancreatic lipase (−4.0 kcal mol−1), affecting triglyceride hydrolyzation. 3-Monochloropropane-1,2-diol was bound to Glu13 and Asp331 residues of the pancreatic lipase via hydrogen bonds, which resulted in a conformational change of pancreatic lipase and spatial shielding effect. The existence of the spatial-shielding effect reduced the accessibility of pancreatic lipase and further affected triglyceride hydrolyzation. These findings indicated that 3-MCPD obstructed nutrient acquisition and laid the foundation for the subsequent nutrition enhancement design. [ABSTRACT FROM AUTHOR]

Sea cucumber has many physiological functions, such as anti-tumor, anti-coagulation, anti-oxidation and immunity regulation. It has high edible and medicinal value, and has received much attention in nutrition and health care. There are few researches on the exploitation and utilization of sea cucumber viscera at home and abroad, and a lack of knowledge about the active components of sea cucumber viscera. The viscera of sea cucumber is often discarded as a by-product of processing and can not be fully utilized. At present, the utilization of sea cucumber viscera mainly focuses on the identification of active components and the removal of fishy products, and the research on the development of products is less. Based on the nutrients and active components of sea cucumber viscera, this paper expounds the processing and utilization of sea cucumber intestines, eggs, sperms, gonads and viscera, the establishment of removing fishy smell methods and the potential development direction of products from three aspects of papers, authorized patents and health food. In general, at present, there are generally shortcomings such as inconsistent processing methods of active components of sea cucumber offal and unclear practical ingredients of health food. With the development of processing technology, the comprehensive utilization of sea cucumber viscera by enzymatic hydrolysis and extraction will become an important direction.

With the growing demand for a natural deodorizer, ginger, garlic and coriander extracts were proposed to remove the fishy smell of tilapia fillets. The effects of different concentrations of ginger, garlic and coriander extracts on the fishy smell value, fat oxidation and total bacterial count of tilapia fillet were studied by single factor experiments. Then the proportion of the three extracts was optimized by response surface test. The results showed that ginger, garlic and coriander extracts at concentrations of 6~8 g/L could effectively reduce the fishy smell value of fresh tilapia fillets and inhibit the production of fishy smell during cold storage. All of the three extracts could significantly inhibit the increase of thiobarbital acid value at concentrations of 8 g/L and the garlic extract had better inhibition effect. Ginger, garlic and coriander extracts could effectively reduce the total bacterial count of tilapia fillets during cold storage at concentrations of 8, 8, 10 g/L respectively. The antibacterial effect of garlic extract was better than the other extracts. The optimum compound concentrations of the three extracts to remove the fishy smell were as follow: 8.9 g/L of ginger extract, 7.5 g/L of garlic extract and 5.8 g/L of coriander extract. The fishy smell value of fresh tilapia fillet was 0.42 in this optimum formula. The compound combination of ginger, garlic and coriander extracts had a better effect on removing fishy smell of tilapia fillet.

Camellia seed oil (CSO), as a nutrient-rich edible oil, is widely used in foods, cosmetics, and other fields. In this work, the extraction, deacidification, decolorization, and deodorization processes of CSO were respectively optimized for meeting injectable oil standards. The results showed that the CSO extraction rate reached the highest level of 94% at optimized conditions (ultrasonic time, 31.2 min; reaction pH, 9.2; and reaction time, 3.5 h). The physicochemical indexes of CSO and 10 other vegetable oils were evaluated by the principal component analysis method, and the overall scores of vegetable oils were ranked as camellia seed oil > olive oil > rice oil > peanut oil > sesame oil > corn oil > soybean oil > sunflower oil > rapeseed oil > walnut oil > flaxseed oil. The physicochemical indicators of CSO were the most ideal among the 11 vegetable oils, which means that CSO is suitable as an injectable oil. Through the optimized processes of the deacidification, decolorization, and deodorization, the CSO acid value was reduced to 0.0515 mg KOH/g, the decolorization rate reached a maximum of 93.86%, and the OD430 was 0.015, meeting the requirement (≤0.045 of OD430) of injectable oil. After the deodorization process, these parameters of the refractive index, acid value, saponification value, iodine value, absorbance, unsaponifiable, moisture and volatiles, fatty acid composition, and heavy metal limits all met the pharmacopoeia standards of injectable oil in many countries and regions. The possibility of CSO as an injectable oil was first verified through refining-process optimization and nutritional index analysis, providing an important technical reference for the high-value utilization of vegetable oil.

Camelina oil is highly unsaturated and is a rich source of omega-3 fatty acids. Camelina oil contains high amounts of tocopherol which confers a reasonable shelf life without the need for special storage conditions. Generally crud oils contain many unwanted matters which must be removed to yield a stable product with a bland or pleasant taste. Chemical refining includes degumming, neutralization, bleaching and deodorization as separate process. In this study, the qualitative (FFA and PV) and compositional characteristics of camelina oil obtained from four regions of Ilam, Kermanshah, Hamedan and Fars were investigated after chemical refining operations. Changes in composional specifications were also evaluated before and after the final stage of refining, deodorization.Oils were extracted from camelina seeds from above region by soxhlet method, The extracted oils were refined. Fatty acid methyl ester (FAME), tocopherols FFA and PV were determined. Collected data was subjected to a one- way analysis of variance and Duncan's posthoc at the P

In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC–IMS implies that (E)–2–octenal–M, (E)–3–penten–2–one–M, ethyl acetate–M, ethyl acetate–D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)–2–octenal–M, (E)–3–penten–2–one–M, and methanethiol can cause beef liver odor, while nonanal–M, octanal–M, benzene acetaldehyde, n–hexanol–D, butyl propanoate–M, heptanal–D, heptanal–M, and 3–methylthiopropanal–M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced (p < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver (p < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting–out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak. [ABSTRACT FROM AUTHOR]

Two lignin-based composite films were prepared by solution casting, which were named Cu-CLA/PVA and CuO-LA/PVA/CNF, respectively. The kinetic and thermodynamic analyses of the deodorization process of the composite membranes were performed by using adsorption models. The results showed that both membranes had good adsorption performance for H2S with the adsorption amounts of 36.39 mg g−1 and 35.69 mg g−1, respectively. The adsorption processes were mainly following the pseudo-secondary kinetic model, intraparticle diffusion model, and Freundlich isothermal adsorption model, indicating that the intraparticle diffusion resistance controlled the H2S adsorption rate and H2S was adsorbed on the non-homogeneous surface of the membranes through multiple layers. The adsorption of H2S by Cu-CLA/PVA is an exothermic process, while the adsorption of H2S by CuO-LA/PVA/CNF is a heat-absorbing process, indicating that Cu-CLA/PVA is more suitable for H2S adsorption at low temperatures, but CuO-LA/PVA/CNF, at higher temperatures, is favorable for H2S adsorption reactions. △G is negative of both Cu-CLA/PVA and CuO-LA/PVA/CNF, indicating that both Cu-CLA/PVA and CuO-LA/PVA/CNF are spontaneous for H2S adsorption. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and fried garlic samples were mixed with various treatments and measurements of volatiles were conducted using a selected-ion flow-tube mass spectrometer. Frying garlic significantly reduced almost all sulfur volatile compounds. Raw garlic was deodorized more than fried garlic by all of the treatments. Fat, protein and water significantly reduced the concentration of sulfur-based volatiles in garlic. At the same concentration, either fat or protein produced higher deodorization, depending on the hydrophobicity of the volatile. Whey protein, casein and their complex all caused deodorization. Increasing the pH to 7 or heating changed the structure of the proteins and decreased the deodorization of the volatiles, showing the importance of proteins for deodorization. As the quantity of fat increased, the deodorization of the volatiles also increased. Foods with higher fat or protein content can be formulated to offer a potential solution to reduce the unpleasant odor associated with garlic consumption. [ABSTRACT FROM AUTHOR]

The study aimed to synthesize the hydroxyapatite (HAp), Na/HAp, and CaOCeO2/HAp materials, which were carried out using constant pH coprecipitation and wet impregnation methods and subsequently applied in the production of biodiesel using a by-product as a raw material. First, the HAp material was synthesized, and later there was the conventional impregnation by moisture to form the materials Na/HAp and CaOCeO2/HAp. The catalysts were characterized by X-ray diffraction (XRD), N2 adsorption and desorption, infrared spectral analysis (FT-IR), thermogravimetric analysis (TG), and morphology. The results showed that the residual lipid feedstock (vegetable oil deodorization distillate—VODD) that was used in the transesterification reactions for conversion into methyl esters (biodiesel) to determine the catalytic activity of the HAp, Na/HAp, CaOCeO2/ HAp it was shown that the HAp catalyst was not efficient in the complete transesterification of the starting materials. In this way, this catalyst remained with low activity, since the conversion to methyl esters reached 66% and, therefore, proved to be not a suitable catalyst for the transesterification reaction. On the other hand, the catalyst significantly improved its activity when HAp was impregnated with NaNO3 and CaOCeO2. The use of CaOCeO2/HAp in the transesterification of VODD was the catalyst that presented the best quality of catalytic activity (~ 99%) superior in relation to the Na/HAp catalyst. Thus, the CaOCeO2/HAp catalyst was selected as the most active catalyst in the transesterification reaction using VODD as raw material, and further tests were performed in order to optimize the process conditions. Therefore, an experimental design (design composed of face-centered 22 and center points) was carried out and the analysis of the results revealed that the formation of methyl esters (biodiesel) (> 95%) was strongly influenced by the temperature variable with a confidence level of 95%. Thus, confirming that the chemical catalyst was efficient to form the main esters of fatty acids even using a residual lipid raw material. [ABSTRACT FROM AUTHOR]

3-Monochloropropane-1,2-diol (3-MCPD) is one of the most common food contaminants in processed oils which forms mostly during the deodorization step of edible oil refining process. It has been detected in many types of food products such as infant formula, margarine, bread and soy sauce, which could result in kidney and testicular damage. The presence of 3-MCPD contaminant have been occurring for more a decade, which warrants a maximum permissible amount of 2 µg/kg body weight in food products in national and international levels. The purpose of this review is to provide an overview in the past 12 years on its physicochemical properties, occurrence, potential precursors and formation mechanism of 3-MCPD in foodstuffs. The toxicity, its quantification methods and mitigation strategy are also reviewed with an emphasis on the applicability, efficiency and issues encountered during the analysis. This review provides an elucidation regarding 3-MCPDEs and their food safety implications. [ABSTRACT FROM AUTHOR]

This article is devoted to the search for effective ways of neutralizing sewage sludge to obtain sludge-based reclamation material. It was necessary to solve the problems of deodorizing the sludge and fixing the mobile forms of heavy metals in its composition. The composition, effective for solving the assigned problems, was experimentally determined; it included quicklime, sodium hypochlorite and peat. In the presence of sodium hypochlorite in the sludge-based composition, oxidation processes occur with the chemical transformation of ammonia and hydrogen sulfide into non-toxic and odorless compounds. Lime combined with peat promotes the humification of sewage sludge and the binding of heavy metals. Based on the composition that showed the best results, a technology has been developed for the chemical treatment of sewage sludge in situ to produce reclamation material.

The global demand for algae-derived products is following consumer preferences for healthy, nutritious, and vegan products. However, some unpleasant odors, such as fishy and earthy/muddy, have restricted algae processing in foodstuff. Thus, strategies and alternatives are necessary to avoid off-flavors and odors. Deodorization is an important step in removing off-flavor substances from algal biomass used as foods and ingredients, such as volatile compounds and free fatty acids. These substances are attenuated when thermal processes are used in biorefining. In the first step of this review, we address how these substances occur and affect the quality of algae and algal by-products. Then, strategies to avoid odor and off-flavor formation through deodorization technologies are discussed. Finally, the patent landscape from the last five years was researched and studied, indicating recent technologies to preserve product quality. Deodorization is a potential alternative for removing undesirable substances from algae-derived food products. The patent landscape showed 381 technologies around the world mainly focused on physicochemical and bioprocessing methods. This approach shows that the newest deodorization strategies developed by biotechnology companies seek a balance between thermal and chemical processes, maintaining algae's quality and nutritional properties, which can be affected by regular processes. Deodorization remains a challenging step for the development of new food products

Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light irradiated with titanium dioxide (UV/TiO2) was able to effectively reduce odorous aldehyde concentrations, which would produce undesired flavors. Specifically, reductions in the E-2-Decenal, 1-octen-3-ol and hexanoic acid in EPO reached 50, 75.2 and 61.4% after a UV/TiO2 process of 5 min, respectively. The odor active values (OAV) and hierarchical cluster analysis (HCA) showed that the result of the 5 min group was similar to that of the original oil. In addition, the physicochemical characteristics of EPO after processing did not change significantly. The result of the aroma profile analysis was consistent with the OAV and HCA results. Therefore, it has been concluded that 5 min UV/TiO2 treatment could degrade some volatile compounds and provide a potential deodorization method for industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Camelina is an oilseed crop that belongs to the Brassicacea family. Camelina is a low- input crop with minimum nutrient requirement and can grow well in low fertility or saline soils when compared to other oil- seed crops like canola, soybean or sunflower. Camelina oil is highly unsaturated and is a rich source of omega-3 fatty acids. The ratio of linoleic acid (LA n-6) to linolenic acid (ALA n-3) in camelina is unique compared to common vegtable oils such as soybean. Camelina oil contains high amounts of tocopherol, which confers a reasonable shelf life without the need for special storage conditions. Generally, crud oils contain many unwanted matters, which must be removed to yield a stable product with a bland or pleasant taste. Therefore, efficient industrial processing involves removing these unpleasant impurities. The processing involves a series of purifying steps, which may be chemical (caustic refining) or physical (bleaching, deodorization). Chemical refining includes degumming, neutralization, bleaching and deodorization as separate process. In this study, the qualitative (FFA and PV) and compositional characteristics of camelina oil obtained from four regins of Ilam, Kermanshah, Hamedan and Fars were investigated after chemical refining operations. Changes in composional specifications were also evaluated before and after the final stage of refining, deodorization. Materials and methods: Oil was extracted from camelina seeds (Soheil cultivar) from above regions by soxhlet method, the extracted oil was degummed with 0.1% phosphoric acid (65-70 ̊C, 15min). Then, it was neutrialized with NaoH (3N) with 10%excess (80 ̊C, 1 min, 1000RPM). The resulting soap was separated from the oil by centrifugation, and the oil was washed twice with distilled water, centrifuged and dried under vacuum at 80 ̊C. Then, the oil was bleached with 0.7% bleaching earth (80-90 ̊C, 30 min) in vacuum and then filtered. The bleached oil was deodorized at 230-240 ̊C for 2.5h at vacuum pressure of – 660 mmHg in a laboratory deodorizer. Fatty acid methyl ester (FAME) of the oils were prepared according to method no: 13126-2 of Iran national standard Organization (INSO). GC analysis of FAME was performed on Young Lin Y.L. 6500 gas chromatography, with a FID, according to INSO no:13126-4 method, separation of fatty acids were carried out on a highly polar RTX 2330 capillary column. The tocopherols were determined according to method no:7211 of the IRAN'S national standard. The HPLC system was used Young Lin Y.L. 9100 equipped with diol column, 25cm* 4mm*5m film thickness. Acetonitril was used as a mobile phase. UV detector was used set as 290nm. FFA and PV were determined according to no:4178, no: 4179. Analyses of fatty acid composition and tocopherol content on bleached oil and deodorized oil were performed and compared. FFA and PV were performed only on deodorized oil. Experiments were performed in three replicate, and data were reported as mean ± standard deviation. The collected data was subjected to a one- way analysis of variance and Duncan's posthoc at the P<0.05. Results and discussion: In fatty acid composition analysis, the most important fatty acid in terms of quantity in all samples was linolenic acid (LAn-3), which ranged from 32.59 to 35.5% in the refined oils and from 34.29 to 35.28% of total fatty acids, in the oils before deodorization, then omega- 6 linoleic acid with 16.49-18.30% of total fatty acids after deodorization, and 16.31-18.47% before deodorization. The trans acid isomers content was not detected more than 0.06% in any of the samples. These was no significant difference in the composition of the above essential fatty acids before and after deodorization, except for the Fars sample. In this oil, the linolenic acid content decreasd significantly after deodorization, which may be due to the difference between the quality of raw materials. Total tocopherol content in the camelina oil samples before deodorization were measured from 893.1-1122mg/kg and after deodorization ranged from 626.68-727.53mg/kg. Significantly loss in tocopherol content (total and individual) was observed after deodorization in all samples (p<0.05). The loss of tocopherol during deodorization may be due to the thermal degradation at high temperature (150-250 ̊C) by oxidation reaction or by chemical reaction, such as the formation of tocopherol esters. The predominantly measured tocopherol isomer was gamma tocopherol. Conclusion: The present study concluded that the chemical refining of camelina oil has no significant effect on the optimal composition of its fatty acids (low content of SFA, high content of α-linolenic acid and optimal pufa n-6 to pufa n-3 ratio), and no trans isomers was formed. FFA and PV after deodorization were in the range of National standard of Iran. The loss of tocopherol can be seen both in total and individual, but its amount in the camelina oil is still significant. [ABSTRACT FROM AUTHOR]