Effect of refining processes on the total and individual tocopherol content in sunflower oil


Alpaslan M., Tepe S., Simsek O.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.36, ss.737-739, 2001 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 36 Konu: 7
  • Basım Tarihi: 2001
  • Doi Numarası: 10.1046/j.1365-2621.2001.00523.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.737-739

Özet

Total and individual tocopherol contents of sunflower oil, processed either by chemical refining (CR), physical refining (PR) or soft column deodorization (SCD) methods were investigated. Total tocopherol content gradually decreased until the end of the refining process (the deodorization stage). Among the refining methods used CR and PR caused higher losses in the tocopherol content when compared with the SCD method. The content of alpha-, beta-, gamma- and delta -tocopherols also decreased as a result of the refining process. These significant losses in beta- and gamma -tocopherol contents were determined after the deodorization stage.