Literature DB >> 30263818

Changes in 3-MCPD esters, glycidyl esters, bioactive compounds and oxidation indexes during kenaf seed oil refining.

Sook-Chin Chew1, Chin-Ping Tan2, Oi-Ming Lai3, Kar-Lin Nyam1.   

Abstract

An optimized refining process for kenaf seed oil was conducted. The 3-monochloro-1,2-propanediol (3-MCPD) contents, triacylglycerol composition, fatty acids composition, bioactive compounds, phosphorus contents, and oxidation indexes of the kenaf seed oil during each stage of the refining process were determined. The results showed that there was no detected 3-MCPD ester in kenaf seed oil throughout the refining process. Deodorization had slightly increased the 2-MCPD ester (9.0 μg/kg) and glycidyl ester (54.8 μg/kg). Oleic (36.53%) and linoleic acids (36.52%) were presented in the largest amount in the refined kenaf seed oil, and triacylglycerols contributed to 99.96% in the oil. There was a removal of 31.6% of phytosterol content and 17.1% of tocopherol and tocotrienol contents in kenaf seed oil after refining. The refining process was totally removed the hydroperoxides, 93% of free fatty acids and 98.8% of phosphorus content in kenaf seed oil.

Entities:  

Keywords:  3-Monochloro-1,2-propanediol; Kenaf seed oil; Phytosterol; Tocopherol and tocotrienol; Triacylglycerol

Year:  2017        PMID: 30263818      PMCID: PMC6049683          DOI: 10.1007/s10068-017-0295-8

Source DB:  PubMed          Journal:  Food Sci Biotechnol        ISSN: 1226-7708            Impact factor:   2.391


  6 in total

1.  Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.

Authors:  Yu Hua Wong; Halimah Muhamad; Faridah Abas; Oi Ming Lai; Kar Lin Nyam; Chin Ping Tan
Journal:  Food Chem       Date:  2016-09-21       Impact factor: 7.514

2.  Palm-based medium-and-long-chain triacylglycerol (P-MLCT): production via enzymatic interesterification and optimization using response surface methodology (RSM).

Authors:  Yee-Ying Lee; Teck-Kim Tang; Eng-Tong Phuah; Nur Azwani Ab Karim; Siti Maslina Mohd Alwi; Oi-Ming Lai
Journal:  J Food Sci Technol       Date:  2013-06-27       Impact factor: 2.701

3.  Optimization of Bleaching Parameters in Refining Process of Kenaf Seed Oil with a Central Composite Design Model.

Authors:  Sook Chin Chew; Chin Ping Tan; Kar Lin Nyam
Journal:  J Food Sci       Date:  2017-06-13       Impact factor: 3.167

4.  Formation and reduction of 3-monochloropropane-1,2-diol esters in peanut oil during physical refining.

Authors:  Chang Li; Linyan Li; Hanbing Jia; Yuting Wang; Mingyue Shen; Shaoping Nie; Mingyong Xie
Journal:  Food Chem       Date:  2015-12-15       Impact factor: 7.514

5.  The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components.

Authors:  Musfirah Zulkurnain; Oi Ming Lai; Razam Abdul Latip; Imededdine Arbi Nehdi; Tau Chuan Ling; Chin Ping Tan
Journal:  Food Chem       Date:  2012-05-11       Impact factor: 7.514

6.  Binary solvent extraction system and extraction time effects on phenolic antioxidants from kenaf seeds (Hibiscus cannabinus L.) extracted by a pulsed ultrasonic-assisted extraction.

Authors:  Yu Hua Wong; Hwee Wen Lau; Chin Ping Tan; Kamariah Long; Kar Lin Nyam
Journal:  ScientificWorldJournal       Date:  2014-01-23
  6 in total
  1 in total

1.  In-vitro bioaccessibility of spray dried refined kenaf (Hibiscus cannabinus) seed oil applied in coffee drink.

Authors:  Sook-Chin Chew; Chin-Ping Tan; Choon-Hui Tan; Kar-Lin Nyam
Journal:  J Food Sci Technol       Date:  2020-02-05       Impact factor: 2.701

  1 in total

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