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Effect of winterization on the composition and stability of cottonseed oil
Author(s) -
Mack C. H.,
Moore R. N.,
Bickford W. G.
Publication year - 1952
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/bf02640172
Subject(s) - cottonseed oil , chemistry , food science , degree of unsaturation , tocopherol , composition (language) , cottonseed , fatty acid , glyceride , fraction (chemistry) , chemical composition , chromatography , organic chemistry , antioxidant , vitamin e , linguistics , philosophy
Summary The relationship between tocopherol content, fatty acid composition, and autoxidative stability has been investigated for a series of three cottonseed oils representing a commercially refined and bleached oil, the same oil after winterization, and the corresponding stearine press cake. The results indicate that an increase occurs in unsaturation of the glycerides, which is accompanied by an increase in the tocopherol content of the winterized, compared to the unwinterized oil. The reverse is true of the stearine press cake fraction. The changes in fatty acid composition and tocopherol content are such that they tend to counterbalance one another and lead to the same final autoxidative stability in each product. The red and yellow color components of the products are unaffected by the winterization process.