Changes in quality and composition of sunflower oil during enzymatic degumming process

Autores
Lamas, Daniela Lorena; Crapiste, Guillermo Hector; Constenla, Diana Teresita
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to examine the effect of the enzymatic degumming process on composition of crude sunflower oil. To analyze the crude and degummed oils, different parameters were determined. Phosphorous content,metal traces, phospholipids, acid value, peroxide value, anisidine value, moisture, color and stability oxidative, were measured. The degumming assays were performed in a batch system with continuous stirring using a phospholipase A1 (Lecitase Ultra) and an acyltransferase (LysoMax Oil). The assays were carried out at 50 C, pH 5 and an enzyme dosage of 200 U/kg of oil during 60 min. The degumming process with both enzymes decreased the phosphorus content in crude sunflower oil below 3 mg/kg. Phospholipid content showed a drastic decrease with the enzymatic degumming process. The calcium and magnesium content in crude sunflower oil was extremely high, and it was reduced noticeably with the enzymatic treatment. Induction time for oxidative stability of the crude oil was 17.25 h. In the degummed oil samples with phospholipase A1 and acyltransferase, the oxidative stability index was found to be 4.18 h and 4.33 h respectively. These results indicate that the enzymatic degumming process affected several quality and stability characteristics of crude sunflower oil.
Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Crapiste, Guillermo Hector. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Enzymatic Degumming
Sunflower Oil
Stability
Quality
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25451
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Changes in quality and composition of sunflower oil during enzymatic degumming processLamas, Daniela LorenaCrapiste, Guillermo HectorConstenla, Diana TeresitaEnzymatic DegummingSunflower OilStabilityQualityhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The objective of this study was to examine the effect of the enzymatic degumming process on composition of crude sunflower oil. To analyze the crude and degummed oils, different parameters were determined. Phosphorous content,metal traces, phospholipids, acid value, peroxide value, anisidine value, moisture, color and stability oxidative, were measured. The degumming assays were performed in a batch system with continuous stirring using a phospholipase A1 (Lecitase Ultra) and an acyltransferase (LysoMax Oil). The assays were carried out at 50 C, pH 5 and an enzyme dosage of 200 U/kg of oil during 60 min. The degumming process with both enzymes decreased the phosphorus content in crude sunflower oil below 3 mg/kg. Phospholipid content showed a drastic decrease with the enzymatic degumming process. The calcium and magnesium content in crude sunflower oil was extremely high, and it was reduced noticeably with the enzymatic treatment. Induction time for oxidative stability of the crude oil was 17.25 h. In the degummed oil samples with phospholipase A1 and acyltransferase, the oxidative stability index was found to be 4.18 h and 4.33 h respectively. These results indicate that the enzymatic degumming process affected several quality and stability characteristics of crude sunflower oil.Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Crapiste, Guillermo Hector. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier Science2014-02-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25451Lamas, Daniela Lorena; Crapiste, Guillermo Hector; Constenla, Diana Teresita; Changes in quality and composition of sunflower oil during enzymatic degumming process; Elsevier Science; LWT - Food science and technology; 58; 1; 14-2-2014; 71-760023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.02.024info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814001005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:14:56Zoai:ri.conicet.gov.ar:11336/25451instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:14:57.032CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Changes in quality and composition of sunflower oil during enzymatic degumming process
title Changes in quality and composition of sunflower oil during enzymatic degumming process
spellingShingle Changes in quality and composition of sunflower oil during enzymatic degumming process
Lamas, Daniela Lorena
Enzymatic Degumming
Sunflower Oil
Stability
Quality
title_short Changes in quality and composition of sunflower oil during enzymatic degumming process
title_full Changes in quality and composition of sunflower oil during enzymatic degumming process
title_fullStr Changes in quality and composition of sunflower oil during enzymatic degumming process
title_full_unstemmed Changes in quality and composition of sunflower oil during enzymatic degumming process
title_sort Changes in quality and composition of sunflower oil during enzymatic degumming process
dc.creator.none.fl_str_mv Lamas, Daniela Lorena
Crapiste, Guillermo Hector
Constenla, Diana Teresita
author Lamas, Daniela Lorena
author_facet Lamas, Daniela Lorena
Crapiste, Guillermo Hector
Constenla, Diana Teresita
author_role author
author2 Crapiste, Guillermo Hector
Constenla, Diana Teresita
author2_role author
author
dc.subject.none.fl_str_mv Enzymatic Degumming
Sunflower Oil
Stability
Quality
topic Enzymatic Degumming
Sunflower Oil
Stability
Quality
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this study was to examine the effect of the enzymatic degumming process on composition of crude sunflower oil. To analyze the crude and degummed oils, different parameters were determined. Phosphorous content,metal traces, phospholipids, acid value, peroxide value, anisidine value, moisture, color and stability oxidative, were measured. The degumming assays were performed in a batch system with continuous stirring using a phospholipase A1 (Lecitase Ultra) and an acyltransferase (LysoMax Oil). The assays were carried out at 50 C, pH 5 and an enzyme dosage of 200 U/kg of oil during 60 min. The degumming process with both enzymes decreased the phosphorus content in crude sunflower oil below 3 mg/kg. Phospholipid content showed a drastic decrease with the enzymatic degumming process. The calcium and magnesium content in crude sunflower oil was extremely high, and it was reduced noticeably with the enzymatic treatment. Induction time for oxidative stability of the crude oil was 17.25 h. In the degummed oil samples with phospholipase A1 and acyltransferase, the oxidative stability index was found to be 4.18 h and 4.33 h respectively. These results indicate that the enzymatic degumming process affected several quality and stability characteristics of crude sunflower oil.
Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Crapiste, Guillermo Hector. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description The objective of this study was to examine the effect of the enzymatic degumming process on composition of crude sunflower oil. To analyze the crude and degummed oils, different parameters were determined. Phosphorous content,metal traces, phospholipids, acid value, peroxide value, anisidine value, moisture, color and stability oxidative, were measured. The degumming assays were performed in a batch system with continuous stirring using a phospholipase A1 (Lecitase Ultra) and an acyltransferase (LysoMax Oil). The assays were carried out at 50 C, pH 5 and an enzyme dosage of 200 U/kg of oil during 60 min. The degumming process with both enzymes decreased the phosphorus content in crude sunflower oil below 3 mg/kg. Phospholipid content showed a drastic decrease with the enzymatic degumming process. The calcium and magnesium content in crude sunflower oil was extremely high, and it was reduced noticeably with the enzymatic treatment. Induction time for oxidative stability of the crude oil was 17.25 h. In the degummed oil samples with phospholipase A1 and acyltransferase, the oxidative stability index was found to be 4.18 h and 4.33 h respectively. These results indicate that the enzymatic degumming process affected several quality and stability characteristics of crude sunflower oil.
publishDate 2014
dc.date.none.fl_str_mv 2014-02-14
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/25451
Lamas, Daniela Lorena; Crapiste, Guillermo Hector; Constenla, Diana Teresita; Changes in quality and composition of sunflower oil during enzymatic degumming process; Elsevier Science; LWT - Food science and technology; 58; 1; 14-2-2014; 71-76
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25451
identifier_str_mv Lamas, Daniela Lorena; Crapiste, Guillermo Hector; Constenla, Diana Teresita; Changes in quality and composition of sunflower oil during enzymatic degumming process; Elsevier Science; LWT - Food science and technology; 58; 1; 14-2-2014; 71-76
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.02.024
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814001005
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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