Qualitative and Quantitative Evaluation of Tocopherols and Phytosterols in Soybean Oil Distillate
Subject Areas : food microbiologyH. Alighaleh babakhani 1 , M. Ghavami 2 , M. Gharachorloo 3
1 - M. Sc. Research Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords: Nonsaponifiable Matter, Sterols, Tocopherols,
Abstract :
Soyabean might be considered as the most popular oil seed crop in the world and the extracted oil has gained it is popularity due to it is application in formulated food products as well as by itself as oil or hardened form as frying or cooking media. Soyabean oil has been subjected to various refining stages in particular deodorisation where different classes of compounds are collected in the received distillate. A considered quality of sterol and tocopherol fractions are collected in this fraction in the same order as are present in the crude oil. The collected fractions indicated that βsitosterol among the class of sterols and γ and δ tocopherols among the class of tocopherols were the predominant compounds present. Therefore two mentioned classes of compounds individually or together might be considered valuable products to be used in the food formulations.
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