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KMID : 1007519920010010026
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Food Science and Biotechnology
1992 Volume.1 No. 1 p.26 ~ p.30
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Changes in Phytosterol Contents in Cottonseed Oil and Cenola Canola Oil during Refining and/or Heating
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Jung, Mun Yhung
Bae, Dong Ho/Rhee, Ki Choon
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Abstract
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Changes in phytosterol contents in vegetable oils during refining and heating were studied by using a rapid capillary gas chromatographic analysis. Fifty two per cent of phytosterols in cottonseed oil was removed during refining processes, and alkali refiring was the most responsible step for the reduction of sterols. The contents of β-sitosterol in curde, refined, bleached and deodorized cottonseed oils were 3061, 1678, 1544 and 1448 ppm respectively. The contents of campesterol in crude, refined, bleached and deodorized cottonseed oils were 281, 207, 176 and 177ppm, respectivley. The reduction of sterols during alkali refining was directly dependent on the amounts of NaOH used. The reductions of β-sitosterol in cottonseed oils during alkali refining with 0.1, 0.3, 0.6 and 0.8％ excess sodium hydroxide were 11.1, 17.4, 33.2 and 36.8％, respectively. The contents of phytosterols in cottonseed and canola oils decreased during heating at 185℃. The reductions of β-sitosterol and campesterol in cottonseed oil during 6 day heating were 23.2 and 26.8％, respectively. The reductions of β-sitosterol and campesterol in cottonseed oil during 6 day heating were 23.2 and 26.8％, respectively. The reductions of β-sitosterol, campesterol, brassicasterol and △^(5.20.25)campestatrien-3β-ol in canola oil after 6 day heating at 185℃ were 20.1, 21.1, 31.7 and 57.6％, respectively.
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