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 st...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.展开更多
Fatty acid composition and triacylglycerols(TAG)profile of chia seed oil were determined.The main fatty acids present in the tested oil wereα-linolenic acid(Ln,61.1%)>linoleic acid(L,16.6%)>palmitic acid(P,6.7%...Fatty acid composition and triacylglycerols(TAG)profile of chia seed oil were determined.The main fatty acids present in the tested oil wereα-linolenic acid(Ln,61.1%)>linoleic acid(L,16.6%)>palmitic acid(P,6.7%)>oleic acid(O,6.0%)>stearic acid(S,3.2%).Five major triacylglycerols in chia oil were LnLnLn,LnLLn,LnLnP,LnOLn,and LLLn and these contributed more than 76%to the total.The oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also determined.In addition,tocols,chlorophylls and carotenoids were measured in the oil.Oil samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a column.Storage under Schaal oven condition and photooxidation were also monitored for both crude oil(non-stripped)and stripped oil using stationary phase material.Total tocopherol contents were in the order ofβ−/γ-282.68,δ-47.44,andα-tocopherols 10.94 mg/kg of oil.Stripping removed all the minor components including tocopherols,chlorophylls and carotenoids.Oxidative stability of the tested seed oil was primarily affected by its composition of fatty acids,triacylglycerols,minor components,and storage conditions.展开更多
文摘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.
文摘Fatty acid composition and triacylglycerols(TAG)profile of chia seed oil were determined.The main fatty acids present in the tested oil wereα-linolenic acid(Ln,61.1%)>linoleic acid(L,16.6%)>palmitic acid(P,6.7%)>oleic acid(O,6.0%)>stearic acid(S,3.2%).Five major triacylglycerols in chia oil were LnLnLn,LnLLn,LnLnP,LnOLn,and LLLn and these contributed more than 76%to the total.The oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also determined.In addition,tocols,chlorophylls and carotenoids were measured in the oil.Oil samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a column.Storage under Schaal oven condition and photooxidation were also monitored for both crude oil(non-stripped)and stripped oil using stationary phase material.Total tocopherol contents were in the order ofβ−/γ-282.68,δ-47.44,andα-tocopherols 10.94 mg/kg of oil.Stripping removed all the minor components including tocopherols,chlorophylls and carotenoids.Oxidative stability of the tested seed oil was primarily affected by its composition of fatty acids,triacylglycerols,minor components,and storage conditions.
