Effects of Refining Process on Sunflower-Seed Oil Minor Components: A Review
Sunflower (Helianthus annuus L.) seeds are the object of research to check their nutritional characteristics due to their fatty acids and minor components composition. oil represented almost 13% of the entire oilseeds consumed within the world with nearly 9.5 ample tons in 2011 (FAO, 2015) being the 4th most consumed oil. Sunflower Oil has a remarkable composition in fatty acids (Tab. 1) on its regular form with high content in linolic acid (Regular SO) but also with the opposite four variants in fatty acids composition: High Oleic vegetable oil (HOSO), Mid Oleic sunflower-seed oil (MOSO), High Stearic High Oleic sunflower-seed oil (HSHOSO) and High Palmitic High Oleic vegetable oil (PHOTO). These four other compositions are interesting for various usages like biodiesel (Del Gatto et al., 2015), lubricant (Al Mahmud et al., 2013) or its ability to exchange hydrogenated fats (Salas et al., 2014). Its oil also contains a very important unsaponifiable fraction mainly composed of tocopherols (Vitamin E) and phytosterols, but that also has polyphenols and carotenoids.
Sunflower Oil Suppliers in Tamilnadu mechanical extraction is the beginning to get rock oil, after filtration cold press oil is obtained. On the opposite hand, the residual oily cake goes to be submitted to solvent extraction and after five successive stages, refined oil is obtained. There are five main stages where there's a possible leak of minor components: Degumming, neutralization, bleaching; winterization and deodorization. In industries, we will find several adaptations of this simplified schema. When the degumming step or the neutralization step is absent they're called physical or solvent refining respectively.
The purpose of refining vegetable oil is to convert the petroleum, which includes a high acidity level and/or organoleptic defects, to form it suitable for human consumption. The refining is additionally geared toward removing contaminants like pesticides and process solvents. Therefore, several refining processing steps are needed to remove all undesirable molecules. Nevertheless, valuable minor components are destroyed and or eliminated with by-products. Generally, several studies have discussed the influence of the refining process on the reduction of some minor components present in olive, soybean and oil. However, few reports have investigated the effect of every refining tread on the overall and individual content of every bioactive minor component.
Few studies have evaluated the content of polyphenol and coenzymes in refined oils and none of them has studied the impact of the refining process on all minor components in Sunflower Oil in Tamilnadu. The worldwide impact of the refining process observed in numerous oil matrices was a discount in these families of molecules. In vegetable oil, we observed a discount off the entire phenolic content from 19.23 to 1.82 mg of acid equivalent/10 g of oil (Kostadinovic-Velickovska and Mitrev, 2013). In rape oil (Kraljić et al., 2015), the loss of polyphenolic compounds was 63% during the neutralization, 16% during the bleaching and was of 67% during the deodorization step.
In the chemical refining process, total tocopherol content gradually declined during the overall process. The reduction in total tocopherols content ranged from 14 to 34% with a median loss of about 27% (Alpaslan et al., 2001; Ergönül and Köseoǧlu, 2014; Karaali, 1985; Talal et al., 2013; Tasan and Demirci, 2005). Ergönül and Köseoǧlu (2014) showed all-time low diminution as they found that the number of total tocopherols decreased from 737 mg/kg in crude oil to 633.8 mg/kg in refined oil. The best decline was reported by Tasan and Demirci (2005).
The physical refining process induced the next reduction of the entire tocopherol content compared to the chemical refining process. Total tocopherols losses during the physical process varied from 24.6 to 54.8% with a mean loss of 41% (Alpaslan et al., 2001; Kreps et al., 2014; Tasan and Demirci, 2005). Differences within the amount reduction depend upon the character of sunflower cultivars (i.e.: HOSO or regular SO) and also the severity of the method conditions like temperature and steam flow.
Phytosterol content and composition changes during the outlet refining process were evaluated by Verleyen, Forcades et al. (2002) who found that the method modified the phytosterol composition by increasing the esterified sterols passing from 28.6% in bleached oil to 40% within the refined oil (after the deodorization) the entire sterol content. Karaali (1985) determined in chemically refined oil a decrease of 60.3% on total phytosterols, with the best loss during the physical neutralization step.
The level of squalene was found to decrease continuously during all refining steps (Nergiz and Çelikkale, 2011). The total average reduction for edible seed oil samples during the refining process was 32.9%. the amount was about 13.8 mg/100 g in crude vegetable oil and about 9.2 mg/100 g in refined vegetable oil.
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