Effect of refining on quality and composition of sunflower oil

An experimental oil refining unit has been developed and tested for sunflower oil. Crude pressed sunflower oil obtained from a local oil mill was refined using chemical method by degumming, neutralization, bleaching and dewaxing. The quality and composition of crude and refined oil were analysed com...

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Bibliographic Details
Published in:Journal of food science and technology 2015-07, Vol.52 (7), p.4613-4618
Main Authors: Pal, U. S., Patra, R. K., Sahoo, N. R., Bakhara, C. K., Panda, M. K.
Format: Article
Language:English
Subjects:
Bleaching
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Consumption
Cooling
Crude oil
Density
Fatty acids
Food
Food quality
Food Science
High temperature
Neutralization
Nutrition
Original
Original Article
Oxidation
Seeds
Studies
Sunflower oil
Vegetable oils
Viscosity
Waxes
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Summary:An experimental oil refining unit has been developed and tested for sunflower oil. Crude pressed sunflower oil obtained from a local oil mill was refined using chemical method by degumming, neutralization, bleaching and dewaxing. The quality and composition of crude and refined oil were analysed compared. Reduction in phosphorous content from 6.15 ppm to 0, FFA content from 1.1 to 0.24 % (oleic acid), peroxide value from 22.5 to 7.9 meq/kg, wax content from 1,420 to 200 ppm and colour absorbance value from 0.149 to 0.079 (in spectrophotometer at 460 nm) were observed from crude to refined oil. It was observed that refining did not have significant effect on fatty acid compositions as found in the percentage peak area in the GC-MS chromatogram. The percentage of unsaturated fatty acid in both the oils were recorded to be about 95 % containing 9-Octadecenoic acid (Oleic acid) and 11,14-Eicosadienoic acid (elongated form of linoleic acid). The research results will be useful to small entrepreneurs and farmers for refining of sunflower oil for better marketability.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1461-0