Changes in α-, β-, γ- And δ-tocopherol contents of mostly consumed vegetable oils during refining process

Ergönül P. G., Köseoǧlu O.

CYTA - Journal of Food, vol.12, no.2, pp.199-202, 2014 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 12 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.1080/19476337.2013.821672
  • Journal Name: CYTA - Journal of Food
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.199-202
  • Keywords: refinacion fisica, aceite vegetal, tocoferol, refinacion quimica, chemical refining, physical refining, tocopherol, vegetable oils
  • Manisa Celal Bayar University Affiliated: Yes

Abstract

In this study, the effect of different steps in both chemical and physical refining process on tocopherol contents of several vegetable oils (sunflower oil, corn oil, rapeseed oil, soybean oil, olive oil and refined-bleached- deodorized (RBD) palm oil) was investigated. The most commonly tocopherols found in vegetable oils were α- and γ-tocopherols. Soybean contains 1328 mg/kg tocopherol, which is highest among plant oils. Total tocopherol contents gradually decreased until the end of the refining processes in all oil types. The content of α-, β-, γ- and δ-tocopherols also decreased during refining. These significant losses occurred especially after the deodorizing stage. © 2013 © 2013 Taylor & Francis.