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KMID : 0380620170490060584
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 6 p.584 ~ p.590
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Oxidation-related quality and benzo(a)pyrene content of imported palm and canola oils after domestic industrial bleaching and deodorization
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Park Jae-Hyun
Choe Eun-Ok
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Abstract
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Effects of bleaching and deodorization on the quality of imported palm and canola oils were evaluated. Imported palm oil and deacidified canola oil were bleached with acid clay, followed by deodorization. Oxidation-related quality was evaluated by determining fatty acid composition by GC, acid and peroxide values, induction period by Rancimat, and off-flavor compounds by GC-MS. Tocopherols and benzo(a)pyrene were analyzed by HPLC. Acid and peroxide values were decreased by bleaching and deodorization, and tocopherol content was decreased to 60-70% (p<0.05). Aldehydes were major off-flavor compound class of imported oils, most of which were removed after deodorization. No significant change was observed in benzo(a)pyrene content (~0.4 μg/kg) of both oils by bleaching and deodorization (p>0.05). The oxidation-related quality of palm and canola oils was more improved after industrial bleaching than by deodorization. These results suggest that a careful control of bleaching during domestic refining can improve the quality of palm and canola oils.
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KEYWORD
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palm oil, canola oil, bleaching, deodorization, quality
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