Study to Solve the Problem of Color Reversion in Refined Soybean Oil
Study to Solve the Problem of Color Reversion in Refined Soybean Oil作者机构：Oils & Fats Research Department Food Technology Research Institute Agriculture Research Center Giza Egypt
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2022年第13卷第3期
页 面：224-237页
学科分类：08[工学] 0812[工学-计算机科学与技术（可授工学、理学学位）]
主 题：Soybean Oil Color Reversion Refining Process Citric Acid
摘 要：This study carried out on the soybean oil samples taken from the processing lines during refining process (degumming, neutralization, bleaching and deodorization process) for crude soybean oil as well as on color reversed oil after deodorization step during storage for several hours to study the physical and chemical properties (color, refractive index (RI), free fatty acid (FFA), peroxide value (PV), p-Anisidine value (p-AV), total oxidative (TOTOX) value, oxidative stability (OS), saponification value (SV), iodine value (IV), unsaponifiable matter (unsap. %), soap content, minerals, waxes, total phenols content, K232 and k270 nm), the fatty acids composition, sterol compound, total tocopherols and their components (α, β, γ and δ tocopherol) and tocored compound for these oils and to find out the reason for the color reversion after a short period from storage for the deodorized soybean oil. Citric acid has been added (0.2%) to each color reversed and neutralized soybean oils, then procedure of bleaching and deodorization process on them, and studied its effect on the physical and chemical properties for them specially the color units (red and yellow), tocopherols contents and tocored compound. The results showed that refining process for soybean oil caused to a gradual decrease in values of AV, oxidative stability, IV, wax, % Unsapo., K232 and K270 nm, total polyphenols, minerals (P, Ca and Mg), total tocopherols and their compounds (α, β, γ and δ tocopherol) and also caused decrease in all sterol components, but they showed a few differences in percentages of fatty acids as result refining process. Color values (red and yellow unites) recorded gradually decreased during refining process, but these values were increased in deodorized soybean oil after storage (color reversed soybean oil). Reduction of α, β, γ and δ tocopherol contents was found to be linearly with the increase of red and yellow color units (color darking
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