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Sulfur content of rapessed oils
Author(s) -
Daun J. K.,
Hougen F. W.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02633296
Subject(s) - sulfur , glucosinolate , chemistry , rapeseed , sinigrin , extraction (chemistry) , food science , botany , chromatography , brassica , organic chemistry , biology
Sulfur contents in rapeseed oils were determined by reduction with Raney nickel, acidification, and titration of released H 2 S with mercuric acetate. The sulfur contents decreased with successive steps of industrial processing, i.e., crude oil, 17–31 ppm S; degummed, 16 ppm; alkali refined, 4–9 ppm; bleached, 3–5 ppm; and deodorized, <1 ppm. Laboratory‐extracted oil from sound seed contained no detectable sulfur, regardless of the glucosinolate content of the seed. Heating of the seed or addition of water to the seed prior to extraction increased the sulfur in the oil‐less, however, for low‐glucosinolate seed than for high‐glucosinolate seed. Laboratory‐extracted oils from green, frost‐damaged, and bin‐heated seed contained appreciable amounts of sulfur.