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Food Technology and Biotechnology, Vol. 50 No. 2, 2012.

Izvorni znanstveni članak

Optimization of Bleaching Parameters for Soybean Oil

Dubravka Škevin   ORCID icon orcid.org/0000-0001-9215-6245 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Tomislav Domijan ; Zvijezda d.d., M. Čavića 1, HR-10000 Zagreb, Croatia
Klara Kraljić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Jasenka Gajdoš Kljusurić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Sandra Neđeral ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Marko Obranović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia

Puni tekst: engleski, pdf (505 KB) str. 199-207 preuzimanja: 6.370* citiraj
APA 6th Edition
Škevin, D., Domijan, T., Kraljić, K., Gajdoš Kljusurić, J., Neđeral, S. i Obranović, M. (2012). Optimization of Bleaching Parameters for Soybean Oil. Food Technology and Biotechnology, 50 (2), 199-207. Preuzeto s https://hrcak.srce.hr/83933
MLA 8th Edition
Škevin, Dubravka, et al. "Optimization of Bleaching Parameters for Soybean Oil." Food Technology and Biotechnology, vol. 50, br. 2, 2012, str. 199-207. https://hrcak.srce.hr/83933. Citirano 22.03.2019.
Chicago 17th Edition
Škevin, Dubravka, Tomislav Domijan, Klara Kraljić, Jasenka Gajdoš Kljusurić, Sandra Neđeral i Marko Obranović. "Optimization of Bleaching Parameters for Soybean Oil." Food Technology and Biotechnology 50, br. 2 (2012): 199-207. https://hrcak.srce.hr/83933
Harvard
Škevin, D., et al. (2012). 'Optimization of Bleaching Parameters for Soybean Oil', Food Technology and Biotechnology, 50(2), str. 199-207. Preuzeto s: https://hrcak.srce.hr/83933 (Datum pristupa: 22.03.2019.)
Vancouver
Škevin D, Domijan T, Kraljić K, Gajdoš Kljusurić J, Neđeral S, Obranović M. Optimization of Bleaching Parameters for Soybean Oil. Food Technology and Biotechnology [Internet]. 2012 [pristupljeno 22.03.2019.];50(2):199-207. Dostupno na: https://hrcak.srce.hr/83933
IEEE
D. Škevin, T. Domijan, K. Kraljić, J. Gajdoš Kljusurić, S. Neđeral i M. Obranović, "Optimization of Bleaching Parameters for Soybean Oil", Food Technology and Biotechnology, vol.50, br. 2, str. 199-207, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/83933. [Citirano: 22.03.2019.]

Sažetak
The final stage of edible soybean oil manufacture is refining, the most delicate phase of which is bleaching. At this step, undesirable substances are removed, such as pigments, traces of metals, phospholipids and certain degradation products. However, certain valuable compounds such as tocopherols and sterols may also be removed, significant loss of oxidative stability can occur, and fatty acid content may increase. To avoid these negative oil changes, bleaching parameters such as the concentration of bleaching clay, temperature and duration should be optimized. Since bleaching conditions depend on the properties of the bleaching clay as well as on the type of crude oil, bleaching parameters should be optimized with different types of clay for each vegetable oil. Since such optimization has not yet been reported for soybean oil treated with Pure-Flo® Supreme Pro-Active bleaching adsorbent, this study investigates the effect of bleaching parameters on bleaching efficiency, oxidative stability and the content and composition of bioactive compounds (tocopherols and sterols) using the above mentioned clay in this type of oil. Results show that the amount of clay had the greatest influence on bleaching efficiency, especially according to the Lovibond scale, on transparency, and on phosphorus content. Temperature and clay amount significantly affected oxidative stability, in particular the formation of secondary oxidation products. Increasing the amount of clay decreased tocopherol content of the bleached oil. Neutralized soybean oil bleached for 20 min at 95 °C with 1 % Pure-Flo® Supreme Pro-Active bleaching clay showed the highest oxidative stability, best bleaching efficiency, and most favourable sterol content, although tocopherol content was reduced.

Ključne riječi
bleaching; soybean oil; oxidative stability; sterols; tocopherols

Hrčak ID: 83933

URI
https://hrcak.srce.hr/83933

[hrvatski]

Posjeta: 6.805 *