Artículo
Changes in Composition and Quality of Sunflower Oils during Extraction and Degumming
Fecha de publicación:
04/2000
Editorial:
Instituto de la Grasa
Revista:
Grasas y Aceites
ISSN:
0017-3495
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The influence of different stages of processing on composition and quality of crude sunflower oil was studied through the determination of fatty acids, metal and phosphorus contents, free fatty acids, peroxide and anisidine values, tocopherols, polar compounds, waxes and oxidative stability. No significant changes in the content of individual fatty acids and tocopherols were observed during processing. The composition of some minor constituents was strongly affected by the extraction and water degumming processes.Sunflower oils obtained by hexane extraction presented a higher initial deterioration but also a higher oxidative stability than oils obtaining by pressing.
Palabras clave:
Degumming
,
Extraction Process
,
Stability Oxidative
,
Quality
,
Sunflower Oil
Archivos asociados
Tamaño:
640.9Kb
Formato:
PDF
Licencia
Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción:
Creative Commons Attribution 2.5 Unported (CC BY 2.5)
Identificadores
Colecciones
Articulos(PLAPIQUI)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Citación
Brevedan, Marta Ingrid Victoria; Crapiste, Guillermo Hector; Carelli Albarracin, Amalia Antonia; Changes in Composition and Quality of Sunflower Oils during Extraction and Degumming; Instituto de la Grasa; Grasas y Aceites; 51; 6; 4-2000; 417-423
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