TY - JOUR
T1 - Optimizing refining temperatures to reduce the loss of essential fatty acids and bioactive compounds in tea seed oil
AU - Wei, Jia
AU - Chen, Lin
AU - Qiu, Xiaoyun
AU - Hu, Wenjun
AU - Sun, Hua
AU - Chen, Xiaolong
AU - Bai, Yueqing
AU - Gu, Xiaoyue
AU - Wang, Changlu
AU - Chen, Hui
AU - Hu, Rongbin
AU - Zhang, Hong
AU - Shen, Guoxin
N1 - Publisher Copyright:
© 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
PY - 2015/4/1
Y1 - 2015/4/1
N2 - The traditional refining process for tea seed oil (Camellia oleifera oil) results in a severe loss of natural bioactive compounds and unsaturated fatty acids owing to the high operating temperatures. This study investigated the relationship between refining temperatures and the loss of various fatty acids and bioactive compounds in tea seed oil. It was found that the optimal refining temperatures should be 35 °C in the degumming stage, 45 °C in the neutralization stage, 85 °C in the bleaching stage, 150 °C at a pressure of 0.3 MPa in the deodorization stage and 7 °C in the dewaxing stage. Results from a factory acceptance test showed that the quality of the oil refined using the optimized temperatures was similar to that of oil refined traditionally. Most unsaturated fatty acids and bioactive compounds were retained in oil refined using the optimized method, but were significantly reduced in oil refined traditionally.
AB - The traditional refining process for tea seed oil (Camellia oleifera oil) results in a severe loss of natural bioactive compounds and unsaturated fatty acids owing to the high operating temperatures. This study investigated the relationship between refining temperatures and the loss of various fatty acids and bioactive compounds in tea seed oil. It was found that the optimal refining temperatures should be 35 °C in the degumming stage, 45 °C in the neutralization stage, 85 °C in the bleaching stage, 150 °C at a pressure of 0.3 MPa in the deodorization stage and 7 °C in the dewaxing stage. Results from a factory acceptance test showed that the quality of the oil refined using the optimized temperatures was similar to that of oil refined traditionally. Most unsaturated fatty acids and bioactive compounds were retained in oil refined using the optimized method, but were significantly reduced in oil refined traditionally.
KW - Bioactive compound loss
KW - Camellia oleifera seed oil
KW - Factory acceptance test
KW - Oil refining process
KW - Refining temperatures
KW - Unsaturated fatty acids
UR - http://www.scopus.com/inward/record.url?scp=84927519556&partnerID=8YFLogxK
U2 - 10.1016/j.fbp.2015.02.003
DO - 10.1016/j.fbp.2015.02.003
M3 - Article
AN - SCOPUS:84927519556
SN - 0960-3085
VL - 94
SP - 136
EP - 146
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
ER -