Please use this identifier to cite or link to this item:
Type: Artigo
Title: Impact of crude oil quality on the refining conditions and composition of nutraceuticals in refined palm oil
Author: Sampaio, Klicia A.
Ayala, Jose Vila
Hoed, Vera Van
Monteiro, Simone
Ceriani, Roberta
Verhé, Roland
Meirelles, Antonio J. A.
Abstract: Palm oil is the major vegetable oil used worldwide due to its unique properties. The effect of crude palm oil acidity on the final free fatty acids (FFA) content, neutral oil loss (NOL), and nutraceutical compounds, such as carotenes, total tocols (tocopherols and tocotrienols), squalene, and phytosterols was investigated. A central composite design was employed to study the influence of the refining conditions: temperature (200 to 260 °C), steam percentage (0.5% to 3.5%), and initial FFA content (2.2% to 6.0%) on the quality of the refined product. The results revealed that initial palm oil acidity is a statistically important parameter to obtain commercially acceptable values for final FFA content. The increase of temperature presented the most important effect on the reduction of all nutraceutical compounds. The highest tocopherols (88%), phytosterols (98%), and squalene retention (84%) was obtained when applying the mildest temperature (200 °C). From the experimental results, 3 equations were generated enabling the prediction of the free fatty acids content, the tocols content, and the losses of neutral oil. Therefore, this work contributes to the understanding and optimization of the process for the production of palm oil with high nutraceutical quality and low free fatty acid contents
Subject: Ácidos graxos
Country: Estados Unidos
Editor: Wiley
Rights: Fechado
Identifier DOI: 10.1111/1750-3841.13805
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos
FEQ - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000408745100010.pdf1.46 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.