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Effect of refining processes on the total and individual tocopherol content in sunflower oil
Author(s) -
Alpaslan M.,
Tepe S.,
Simsek O.
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2001.00523.x
Subject(s) - refining (metallurgy) , tocopherol , sunflower oil , sunflower , chemistry , food science , chromatography , vitamin e , biochemistry , antioxidant , agronomy , biology
Total and individual tocopherol contents of sunflower oil, processed either by chemical refining (CR), physical refining (PR) or soft column deodorization (SCD) methods were investigated. Total tocopherol content gradually decreased until the end of the refining process (the deodorization stage). Among the refining methods used CR and PR caused higher losses in the tocopherol content when compared with the SCD method. The content of α‐, β‐, γ‐ and δ‐tocopherols also decreased as a result of the refining process. These significant losses in β‐ and γ‐tocopherol contents were determined after the deodorization stage.