Abstract

Abstract

Column chromatographic techniques have commonly been used for effective stripping of edible oils from their minor components. However, this method is time consuming, which may lead to oil oxidation. Thus, in the present study, the oils of camelina seed, chia seed, sophia seed, corn, olive, and a docosahexaenoic acid single cell oil (DHASCO) were subjected to a simplified stripping method by using the stationary phase material and examining their minor components such as tocopherols, carotenoids, and chlorophylls as well as their oxidative stability. The results demonstrated that stripped oils prepared by using the simplified stripping method for 2 h were devoid of any tocopherol, chlorophylls and carotenoids and this was as effective as column chromatographic method. Thus, the simplified stripping method provides a facile means of producing stripped oil with better oxidative stability compared to the column chromatographic method.

Details

Title
A robust stripping method for the removal of minor components from edible oils
Author
Abad, Abrehem; Shahidi, Fereidoon  VIAFID ORCID Logo 
Pages
1-9
Section
Research
Publication year
2020
Publication date
2020
Publisher
Springer Nature B.V.
e-ISSN
26618974
Source type
Scholarly Journal
Language of publication
English
DOI
https://doi.org/10.1186/s43014-019-0015-2
ProQuest document ID
2546827636
Copyright
© 2020. This work is licensed under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.