Formation of Modified Fatty Acids and Oxyphytosterols during Refining of Low Erucic Acid Rapeseed Oil
Abstract
Formation of trans fatty acids and cyclic fatty acid monomers was investigated during refining of low erucic acid rapeseed oil. The first steps of the refining process, that is, degumming, neutralization, and bleaching, hardly modified the fatty acid profile. In contrast, deodorization produced substantial quantities of trans fatty acids (>5% of total fatty acids) and small amounts of cyclic fatty acid monomers (650 mg of cyclic fatty acid monomers/kg of oil) when severe conditions (5-6 h at 250 degrees C) were used. Alpha-linolenic acid was the main precursor of cyclic fatty acid monomers. The influence of deodorization on the chemical composition of low erucic acid rapeseed oil was studied additionally. Whereas free fatty acids, peroxides, and tocopherols decreased, neither total polar compounds nor oxyphytosterols changed during deodorization. Oxyphytosterols were identified by GC-MS. Three oxyphytosterols not yet observed in oil were tentatively identified as 6beta-hydroxycampestanol, 6beta-hydroxysitostanol, and 6beta-hydroxybrassicastanol. Brassicasterol oxides were the most abundant oxyphytosterols.
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Emerging evidence suggests that 18:2 TFA isomers may be most adverse; these can be formed through not only partial hydrogenation but also other industrial processes such as oil deodorization and high temperature cooking.
“Emerging evidence suggests that 18:2 TFA isomers may be most adverse; these can be formed through not only partial hydrogenation but also other industrial processes such as oil deodorization and high temperature cooking.380, 381”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [380]
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“Emerging evidence suggests that 18:2 TFA isomers may be the most adverse; these can be formed through not only partial hydrogenation, but also other industrial processes such as oil deodorization and hightemperature cooking.(380,381) Because partially hydrogenated oils are food additives with clear adverse effects, th…”
- Authors
- Lambelet, P., Grandgirard, A., Gregoire, S., Juaneda, P., Sebedio, J.-L., & Bertoli, C.
- Affiliations
- Nestlé (Switzerland) (CH)
- Nestlé Research Center, P.O. Box 44, 1000 Lausanne 26, Switzerland; INRA, Unité de Nutrition Lipidique, 17 rue Sully, B.P. 86510, 21065 Dijon Cedex, France; and Nestlé PTC Kemptthal, 8310 Kemptthal, Switzerland
- Corresponding author
- Lambelet, Pierre
- ORCID
- Gregoire, Stéphane
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-06-17
- Volume
- 51
- Issue
- 15
- Pages
- 4284-4290
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1967049037
- Cited by
- 58
- References
- 18
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 2 · 2023: 2 · 2021: 1 · 2020: 3 · 2019: 2 · 2018: 1 · 2017: 2 · 2016: 2 · 2015: 2 · 2014: 1 · 2013: 3 · 2012: 4
- FWCI
- 2.81
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- HAL (submittedVersion)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- low erucic acid rapeseed oil, trans fatty acids, deodorization, oil refining, alpha-linolenic acid, fatty acid composition, peroxides, tocopherols
- MeSH terms
- Rapeseed Oil, Erucic Acids, Fatty Acids, Fatty Acids, Monounsaturated, Food Handling, Hot Temperature, Gas Chromatography-Mass Spectrometry, Peroxides, Phytosterols, Plant Oils, Tocopherols
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