Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Oxidation-related quality and benzo(a)pyrene content of imported palm and canola oils after domestic industrial bleaching and deodorization

수입 팜기름과 카놀라기름의 국내에서의 산업적 탈색과 탈취에 따른 산화관련 특성과 벤조피렌 함량

  • Park, Jaehyun (Department Food and Nutrition, Inha University) ;
  • Choe, Eunok (Department Food and Nutrition, Inha University)
  • 박재현 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • Received : 2017.06.10
  • Accepted : 2017.07.13
  • Published : 2017.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

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 (${\sim}0.4{\mu}g/kg$) 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.

수입 팜기름과 수입 후 탈산한 카놀라기름은 $110^{\circ}C$에서 80분 동안 산성백토(1%)를 이용한 탈색과 $250^{\circ}C$, 3 torr에서 3시간 동안의 탈취공정을 거치면서 토코페롤 함량이 감소하였음에도 불구하고 산값과 과산화물값의 감소와 함께 산화 관련 특성은 개선되었으며, 탈취보다는 탈색공정에 의한 개선 효과가 높았다. 탈취공정은 기름의 비정상 향미화합물을 대부분 제거하였으며, 고온에서의 탈색과 탈취공정에도 불구하고 위해 화합물인 벤조피렌 함량에 유의한 증가를 보이지 않았다. 따라서 본 결과는 국내 정제 공정에서 수입 팜기름과 카놀라기름의 품질 개선에 탈취보다는 탈색이 큰 영향을 나타냄을 제시하였다.

Keywords

References

  1. Korea Customs Service. Trade statistics. Available from: https://unipass.customs.go.kr:38030/ets/index.do. Accessed June 06, 2017.
  2. Cmolik J, Pokorny J. Physical refining of edible oils. Eur. J. Lipid Sci. Technol. 102: 472-486 (2000) https://doi.org/10.1002/1438-9312(200008)102:7<472::AID-EJLT472>3.0.CO;2-Z
  3. Chandrasekar V, Sampath C, Prasanna D, Regupathi I. Refining of edible oils: A critical appraisal of current and potential technologies. Int. J. Food Sci. Tech. 50: 13-23 (2015) https://doi.org/10.1111/ijfs.12657
  4. Roden A, Ullyot G. Quality control in edible oil processing. J. Am. Oil Chem. Soc. 61: 1109-1111 (1984) https://doi.org/10.1007/BF02636233
  5. Kim HY, Chung SY, Sho YS, Park S, Lee EJ, Suh JH, Lee YD, Choi WJ, Kim JS, Eom JY, Park HO, Jin MS, Kim DS, Ha SC, Lee JO. Concentration of polycyclic aromatic hydrocarbons in cereals, pulses, potatoes, and their products. Korean J. Food Sci. Technol. 37: 537-541 (2005)
  6. Hu S, Woo GJ, Choi D. Determination of benzo(a)pyrene in olive oils. Anal. Sci. Technol. 20: 170-175 (2007)
  7. World Health Organization. IARC Monographs on the evaluation of carcinogenic risks to humans. International agency for research on cancer. Available from: http://monographs.iarc.fr/eng/classification/latest_classif.php. Accessed June 06, 2017
  8. Pandey MK, Mishra KK, Khanna SK, Manoj K. Detection of polycyclic aromatic hydrocarbons in commonly consumed edible oils and their likely intake in the Indian population. J. Am. Oil Chem. Soc. 81: 1131-1136 (2004) https://doi.org/10.1007/s11746-004-1030-4
  9. Sung T, Lee J, Lee H. Benzo(a)pyrene contents in commercial vegetable oils and changes during processing of vegetable oils. Korean J. Food Sci. Technol. 44: 269-273 (2012) https://doi.org/10.9721/KJFST.2012.44.3.269
  10. Olatunji OS, Fatoki OS, Ximba BJ, Opeolu BO. Polycyclic aromatic hydrocarbons (PAHs) in edible oil: Temperature effect on recovery from base hydrolysis product and health risk factor. Food and Public Health. 4: 23-30 (2014)
  11. Pschenitza M, Hackenberg R, Niessner R, Knopp D. Analysis of benzo(a)pyrene in vegetable oils using molecularly imprinted solid phase extraction (MISPE) coupled with enzyme-linked immunosorbent assay (ELISA). Sensors (Basel). 14: 9720-9737 (2014) https://doi.org/10.3390/s140609720
  12. AOCS. Official Methods and Recommended Practices of the AOCS. The American Oil Chemists' Society, Champaign, IL, USA (1990)
  13. Ministry of Food and Drug Safety. Korean Food Code. Available from http://www.foodsafetykorea.go.kr/foodcode/01_01.jsp. Accessed June 06, 2017
  14. Reza F, Razieh N, Mitra R, Mahboobe S. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. Eur. J. Lipid Sci. Technol. 110: 587-592 (2008) https://doi.org/10.1002/ejlt.200800004
  15. Lee S, Chung M, Kim M, Baek H, Lee S. Volatile compounds of Elsholtzia splendens. Korean J. Food Sci. Technol. 37: 339-344 (2005)
  16. Van Den Dool H, Kratz DJ. A generalization of the retention index system including liner temperature programmed gas-liquid partition chromatography. J. Chromatogr. 11: 463-467 (1963) https://doi.org/10.1016/S0021-9673(01)80947-X
  17. Lee J, Choe E. Effects of phosphatidylcholine and phosphatidylethanolamine on the photooxidation of canola oil. J. Food Sci. 74: 481-486 (2009) https://doi.org/10.1111/j.1750-3841.2009.01242.x
  18. Low KS, Lee CK, Kong LY. Decolorisation of crude palm oil by acid-activated spent bleaching earth. J. Chem. Technol. Biotechnol. 72: 67-73 (1998) https://doi.org/10.1002/(SICI)1097-4660(199805)72:1<67::AID-JCTB881>3.0.CO;2-N
  19. Wroniak M, Krygier K, Kaczmarczyk M. Comparison of the quality of cold pressed and virgin rapeseed oil with industrially obtained oils. Pol. J. Food Nutr. Sci. 58: 85-89 (2008)
  20. Skevin D, Domijan T, Kraljic K, Kljusuric JG, Nederal S, Obranovic M. Optimization of bleaching parameters for soybean oil. Food Technol. Biotechnol. 50: 199-207 (2012)
  21. Silva SM, Sampaio KA, Ceriani R, Verhe R, Stevens C, De Greyt W, Meirelles AJA. Adsorption of carotenes and phosphorus from palm oil onto acid activated bleaching earth: Equilibrium, kinetics and thermodynamics. J. Food Eng. 118: 341-349 (2013) https://doi.org/10.1016/j.jfoodeng.2013.04.026
  22. Zschau W. Bleaching of edible fats and oils, Eur. J. Lipid Sci. Technol. 103: 505-508 (2001) https://doi.org/10.1002/1438-9312(200108)103:8<505::AID-EJLT505>3.0.CO;2-7
  23. Hopia A. Analysis of high molecular weight autoxidation products using high performance size exclusion chromatography. II. Changes during processing. J. Lebensm-Wiss. Technol. 26: 568-571 (1993) https://doi.org/10.1006/fstl.1993.1110
  24. Min DB, Choe E. Mechanisms and factors of edible oil oxidation. Comp. Rev. Food Sci. Food Saf. 6: 169-186 (2006)
  25. Bachari-Saleh Z, Ezzatpanah H, Aminafshar M, Safafar H. The effect of refining process on the conjugated dienes in soybean oil. J. Agric. Sci. Tech. 15: 1185-1193 (2013)
  26. De Greyt WF, Kellens MJ, Huyghebaert AD. Effect of physical refining on selected minor components in vegetable oils. Lipids 101: 428-432 (1999) https://doi.org/10.1002/(SICI)1521-4133(199911)101:11<428::AID-LIPI428>3.0.CO;2-T
  27. Ostric-Matijasevic B, Turkulov J, Karlovic D. Quality of sunflower oil bleached during deodorization. J. Am. Oil Chem. Soc. 57: 323-325 (1980) https://doi.org/10.1007/BF02662050
  28. Ergonul PG, Koseoglu O. Changes in ${\alpha}$-, ${\beta}$-, $\gamma$- and ${\delta}$-tocopherol contents of mostly consumed vegetable oils during refining process, CyTA-J. Food. 12: 199-202 (2014) https://doi.org/10.1080/19476337.2013.821672
  29. Naz S, Sherazi STH, Talpur FN. Changes of total tocopherol and tocopherol species during sunflower oil Processing. J. Am. Oil Chem. Soc. 88: 127-132 (2011) https://doi.org/10.1007/s11746-010-1652-4
  30. Reiners J, Grosch W. Odorants of virgin olive oils with different flavor profiles. J. Agric. Food Chem. 46: 2754-2763 (1998) https://doi.org/10.1021/jf970940b
  31. Morales MT, Rios JJ, Aparicio R. Comparative study of virgin olive oil sensory defects. Food Chem. 91: 293-301 (2005) https://doi.org/10.1016/j.foodchem.2004.06.011
  32. Fenwick GR, Heaney RK, Mullin WJ. Glucosinolates and their breakdown products in food and food plants. Crit. Rev. Food Sci. Nutr. 18: 123-201 (1983) https://doi.org/10.1080/10408398209527361
  33. Frankel EN. Lipid oxidation: Mechanisms, products and biological significance. J. Am. Oil Chem. Soc. 61: 1908-1917 (1984) https://doi.org/10.1007/BF02540830
  34. Pupin AM, Toledo FMC. Benzo(a)pyrene in brazilian vegetable oils. Food Addit. Contam. 13: 639-646 (1996) https://doi.org/10.1080/02652039609374449