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Effects of chemical refinement on the quality of coconut oil

Authors
  • Liu, Ruijie1
  • Guo, Xin1
  • Cheng, Min1, 2
  • Zheng, Liyou1
  • Gong, Mengyue1
  • Chang, Ming1
  • Jin, Qingzhe1
  • Wang, Xingguo1
  • 1 Jiangnan University, International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, 1800 Lihu Road, Wuxi, Jiangsu, 214122, People’s Republic of China , Wuxi (China)
  • 2 Food and Drug Inspection and Testing Center, Puyang, 457000, People’s Republic of China , Puyang (China)
Type
Published Article
Journal
Journal of Food Science and Technology
Publisher
Springer India
Publication Date
May 16, 2019
Volume
56
Issue
6
Pages
3109–3116
Identifiers
DOI: 10.1007/s13197-019-03810-w
Source
Springer Nature
Keywords
License
Yellow

Abstract

Refinement is usually used to remove undesired components to improve coconut oil quality. In the present study, crude coconut oil (CCO) was refined in four stages: conventional degumming, neutralization, bleaching, and deodorization. Physiochemical indices during the refinement were evaluated: peroxide value (PV), free fatty acid (FFA), fatty acid composition; fat composition; triacylglycerol profile, micronutrient (e.g., tocopherols and sterols) and contaminant (e.g., 3-monochloropropane-1,2-diol esters (3-MCPD esters), and glycidyl esters (GEs) levels. Compared to CCO, the quality of refined oil was improved by reducing PV and FFA levels. No significant changes in triacylglycerol compositions were found during refinement. However, unsaturated fatty acids like oleic and linoleic acids were decreased after refinement. Also, some micronutrients like tocopherol and sterol were decreased from 12.39 to 0.10 mg/kg and from 679.69 to 426.50 mg/kg, respectively. The undesired contaminants, i.e., 3-MCPD esters and GEs, increased markedly during refinement.

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