The Effect of Different Concentrations of Activated Carbon with Bleaching Earth During Bleaching Process on Physicochemical Properties of Soybean Oil
محورهای موضوعی : food microbiologyN. Aliyar Zanjani 1 , Z. Piravi Vanak 2
1 - M. Sc. Graduated of the Department of Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of Research Center of Food Industries and Agriculture, Standard Research Institute-ISIRI, Iran.
کلید واژه: Activated Carbon, Bleaching Earth, Free Fatty Acids (FFA), Peroxide, Soybean Oil,
چکیده مقاله :
Considering the importance of bleaching earth with activated carbon in reduction of impurities in vegetable oils, this study was conducted to investigate the effects of bleaching process on physicochemical properties of the bleached soybean oil. The bleaching process was carried out with bleaching earth (1 % w/w) containing different concentrations of activated carbon (0.1 % up to 0.5 % w/w). The results indicated that bleaching process did not affect the structure of the oil while the percentage of free fatty acids (FFA) of the oil samples after bleaching was increased as compared to the blank. During bleaching, peroxide values of the samples and color were decreased. Since the vegetable oils have been shown to be the major sources in the diet therefore the refining particularly the bleaching process plays a decisive role in the production of high quality oil. Therefore this step is one of the critical control points (CCP) in ensuring the quality of the final product.
Abbasi, R., Gharachorloo, M., Ghavami, M., Mahmood‐Fashandi, H. & Mousavi Khaneghah, A. (2017). The Effect of Ultrasonic Waves in Bleaching of Olive and Sunflower Oils and Comparison with Conventional Bleaching. Journal of Food Processing and Preservation, 41(4), 1-7.
Aliyar, N., Piravi vanak, Z. & Ghavami, M. (2019). Study on the effect of activated carbon with bleaching earth on the reduction of polycyclic aromatic hydrocarbons (PAHs) in bleached soybean oil. Grasas y Aceites, 70(2), 304.
Aneon. (1998). ISO Method (E) / FDIS 15305. Animal and vegetable fats and oils - Determination of Lovibond color.
Anon. (2001). ISO Method 555. Animal and vegetable fats and oils Sampling. ISO 5555.
Anon. (2003). ISO Method 661. Animal and vegetable fats and oil. Preparation of test sample. ISO 661.
Anon. (2007). ISO Method 3960. Animal and vegetable fats and oils — Determination of peroxide value— Iodometric (visual) end point determination. ISO 3960.
Anon. (2009). ISO Method 660. Animal and vegetable fats and oils. Determination of acid value and acidity . Test method. ISO 660.
Anon. (2011). ISO Method 12966-2. Animal and vegetable fats and oils-Gas chromatography of fatty acid methyl esters- Part 2: Preparation of fatty acid methyl esters. ISO 12966-2.
Azadmard-Damirchi, S. & Dutta, P. C. (2007). Free and esterified 4, 4′-dimethylsterols in hazelnut oil and their retention during refining processes. Journal of the American Oil Chemisi’ Society, 84, 297-304.
Camargo, M. C., Antoniolli, P. R. & Vicente, E. (2011). HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils. Journal of the Brazilian Chemical Society, 22, 1354-1361.
Camargo, M. C. R., Antoniolli, P. R. & Vicente, E. (2012). Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing. Food Chem, 135, 937-942.
Dijkstra, A. J. (2009). Recent developments in edible oil processing. European Journal of Lipid Science and Technology, 111, 857–864.
Dijkstra, A. J. (2013). The purification of edible oils and fats. Lipid Technology, 25, 271-273.
Ghavami, M., Gharachorloo, M. & Mahasti, P. (2003). The effect of refining operations on the qualitative properties of soybean oil. Journal of Agricultural Science, 9(3), 24-36.
Haji Hoseini, M., Ghavami, M., Heidary, A. & Gharachorloo, M. (2014). The Effect of Bleaching Process on the Physical and Chemical Characteristics of Canola and Sunflower Seed Oils. Journal of Food Biosciences and Technology, 4 (2), 41-44.
Jahouach Rabai, W., Trabelsi, M., Vanhoed, V., Adams, A., Verhe, R. & Dekimpe, N. (2007). Influence of Bleaching by Ultrasound on Fatty Acids and Minor Compounds of Olive Oil. Qualitative and Quantitative Analysis of Volatile Compounds (by SPME Coupled to GC/MS). J. Ultrasonics Sonochemistry. 2007; 590-597.
Johnson, L. A., White, P. J. & Galloway, R. (2015). Soybeans: chemistry, production, processing, and utilization. Elsevier.
Kaynak, G., Ersoz, M. & Kara, H. (2004). Investigation of the properties of oil at the bleaching unit of an oil Refinery. Journal of Colloid and Interface Science, 280,131-138.
Kuuluvainen, V., Mäki‐Arvela, P., Rautio, A. R., Kordas, K., Roine, J., Aho, A., Toukoniitty, B., Österholm, H., Toivakka, M. & Murzin, D. Y. (2015). Properties of adsorbents used for bleaching of vegetable oils and animal fats. Journal of Chemical Technology & Biotechnology, 90(9), 1579-1591.
Naji, M. H., Ghavami, M. & Amin Lari, M. (2010). The effect of different bleaching earths on the quality edible oils. Journal of Food Technology and Nutrition, 7(4), 5-19.
Shahidi F. (2005). Baileys Industrial oil and fat Products. 6th ed. Vol 1, 2, 5. Chichester: John Wiley and Sons.
Vaisali, C., Charanyaa, S., Belur, P. D. & Regupathi, I. (2015). Refining of edible oils: a critical appraisal of current and potential technologies.International Journal of Food Science & Technology, 50, 13-23.
Yang, R., Zhang, L., Li, P., Yu, L., Mao, J., Wang, X. & Zhang, Q. (2018). A review of chemical composition and nutritional properties of minor vegetable oils in China. Trends in food science & technology, 74, 26-32.
