Influence of refining processes on oxidative stability of сottonseed oil
Authors
Oybek Zufarov, Kamar Serkayev, Shoirakhon Isroilova, Madina Khamidova
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Annotation
Phospholipids and metals ions such as iron (III) often produce deleterious effect when present in vegetable oils. The trace quantities of iron (III) and phospholipids reduce the oxidative stability of vegetable oils. The present study reports show the influence of refining processes on the oxidative stability of cottonseed oils. The process of water degumming effectively reduces phosphorus and iron (III) content in cottonseed oil. The oxidative stability of water degummed oil is reduced by nearly half compared to crude oil. Consequently, neutralized and bleached oils exhibit compromised oxidative stability, with an induction period of 3.18 h for extracted oil and 2.97 h for pressed oil. Tocopherol losses of approximately 30% occur during deodorization process, significantly impacting oxidative stability. Deodorized cottonseed oils demonstrate the lowest oxidative stability, with induction periods of 2.47-2.55 h.
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Authors
Oybek Zufarov, Kamar Serkayev, Shoirakhon Isroilova, Madina Khamidova
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References:
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