Article

Efecto de la refinación física sobre la calidad química y sensorial del aceite de coco

Grasas y Aceites 01/2009;
Source: DOAJ

ABSTRACT The effect of the physical refining stages (degumming, bleaching and deodorization) on some coconut oil quality and sensory parameters was evaluated. The fatty acid profile was within the range reported for this oil. The free fatty acids level (FFA) and the moisture content were significantly reduced (p < 0.05) in all stages from 2.37 to 0.66% and from 0.67% to 0.1% respectively. Peroxide value (PV) was not detected after bleaching, but increased to 0.67 mEq/kg after deodorization. No significant differences (p > 0.05) were found in p-anisidine value (AV). The tocopherols content was lower than the reported for this oil (6.57 ppm).The sterol level (899 ppm) was similar to the level reported for this oil. Both tocopherols and sterols content were significantly reduced (p < 0.05) in all stages of refining, but the major losses were produced during bleaching. The coconut oil was evaluated using a scaling sensory test. The sensory quality was improved by the refining process. The deodorized oil got the best sensory notes.

Se evaluó el efecto que tuvieron las etapas de la refinación física (desgomado, blanqueo y desodorización) sobre algunos parámetros de calidad química y sensorial del aceite de coco. El perfil de ácidos grasos se encontró dentro de los intervalos reportados para este aceite. Los niveles de ácidos grasos libres (AGL) y el contenido de humedad se redujeron significativamente (p < 0.05) en todas las etapas de 2.37% a 0.66% y de 0.67% a 0.1%, respectivamente. No se detectaron peróxidos (VP) después del blanqueo, pero aumentó a 0.67 mEq/kg después de la desodorización. En el valor de p-anisidina (VA) no hubo diferencia significativa (p > 0.05) en ninguna de las etapas. El contenido de tocoferoles (6.57 ppm) estuvo por debajo de lo reportado para aceite de coco. El nivel de esteroles (899 ppm) determinado correspondió a lo reportado en la bibliografía. Tanto los tocoferoles como los esteroles se redujeron significativamente (p < 0.05) en todas las etapas de la refinación, siendo la etapa de blanqueo donde hubo mayor pérdida de estos compuestos. Se evaluó sensorialmente el aceite de coco usando una prueba con escalas. La calidad sensorial fue mejorada por el proceso de refinación. El aceite de coco desodorizado obtuvo la mejor calificación sensorial.

0 Bookmarks
 · 
129 Views
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The purpose of this work was to study the influence of the industrial process steps on free fatty acids, peroxide value (PV), p-anisidine value (PAV), trans fatty acids, tocopherols and sterols (free, esterified and total) in high oleic safflower oil. Degumming, bleaching and deodorization steps removed 91.4% of free fatty acids, 96.31% of oxidation primary products (PV), and 54.57% of oxidation secondary products (PAV), from crude high oleic safflower oil. Degumming neither affected the content of sterified sterols nor its proportion with respect to the crude oil. A significant increment (p<0.05) in the content of free sterols was observed during degumming and bleaching due to the acid-catalyzed hydrolysis of steryl esters. A significant reduction (p<0.05) in the content of total sterols during bleaching was observed, which is attributed to a reduction in the sterified sterol fraction. During deodorization, free sterols were distilled from oil, with a gradual reduction in the total sterol content as a function of the deodorization temperature. α- and γ-tocopherols represented 93.3% of the total tocopherols in high oleic safflower crude oil. The refining process removed 28.5% of the tocopherols. Deodorization was the main step which increased the level of trans fatty acids as an effect of temperature and heating time.
    European Food Research and Technology 09/2006; 223(6):775-779. · 1.39 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: The dehydration of sterols during the refining process of vegetable oils results in the formation of steroidal hydrocarbons (sterenes or steradienes) with two double bonds in the ring system. Other steroidal hydrocarbons whose structures were in agreement with the presence of three double bonds in the ring system were detected in the sterene fractions of refined vegetable oils. The 5alpha-, 7alpha-, and 7beta-hydroxy derivatives of cholesterol and phytosterols have been dehydrated in n-butanol/H(3)PO(4) to form steroidal hydrocarbons with three double bonds at the 2, 4, and 6 positions in the ring system. These hydrocarbons had the same relative retention time and mass spectra as those present in the sterene fractions of refined oils. The dehydration of the hydroxy sterols dissolved in extra virgin olive oil and in the presence of 1% bleaching earths at 80 degrees C for 1 h results in the formation of the same steroidal hydrocarbons found in the refined oils.
    Journal of Agricultural and Food Chemistry 05/2000; 48(4):1101-5. · 3.11 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Studies were conducted to determine the comparative effects of tocopherols and tocotrienols on normal mammary epithelial cell growth and viability. Cells isolated from midpregnant BALB/c mice were grown within collagen gels and maintained on serum-free media. Treatment with 0–120 μM α-and γ-tocopherol had no effect, whereas 12.5–100 m μM tocotrienol-rich fraction of palm oil (TRF), 100–120 μM δ-tocopherol, 50–60 μM α-tocotrienol, and 8–14 μM γ- or δ-tocotrienol significantly inhibited cell growth in a dose-responsive manner. In acute studies, 24-h exposure to 0–250 μM α-, γ-, and δ-tocopherol had no effect, whereas similar treatment with 100–250 μM TRF, 140–250 μM α-, 25–100 μM γ- or δ-tocotrienol significantly reduced cell viability. Growth-inhibitory doses of TRF, δ-tocopherol, and a-, γ-, and δ-tocotrienol were shown to induce apoptosis in these cells, as indicated by DNA fragmentation. Results also showed that mammary epithelial cells more easily or preferentially took up tocotrienols as compared to tocopherols, suggesting that at least part of the reason tocotrienols display greater biopotency than tocopherols is because of greater cellular accumulation. In summary, these findings suggest that the highly biopotent γ- and δ-tocotrienol isoforms may play a physiological role in modulating normal mammary gland growth, function, and remodeling.
    Lipids 04/2012; 35(2):171-180. · 2.56 Impact Factor

Full-text (2 Sources)

View
304 Downloads
Available from
Jun 1, 2014