Total and individual tocopherol contents of sunflower oil at different steps of refining

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dc.authorwosidtasan, murat/ABA-3434-2020
dc.contributor.authorTasan, M
dc.contributor.authorDemirci, M
dc.date.accessioned2024-06-12T11:03:19Z
dc.date.available2024-06-12T11:03:19Z
dc.date.issued2005
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe contents of total and individual tocopherols of sunflower oils at different stages of industrial chemical and physical refining processes were determined by high-performance liquid chromatography (HPLC). According to the results, total and individual tocopherol contents gradually decreased until the end of the refining processes. The average losses of total tocopherol content during the chemical and physical refining processes were found to be 30.2% and 35.5%, respectively. The steam distillation stage of the physical refining process caused greatest overall reduction (average 24.6%) in total tocopherol content. In contrast to the physical refining process, the degumming-neutralizing stage in the chemical refining process caused greatest overall reduction (average 14.7%) in total tocopherol content. An additional average loss of 11.0% occurred during deodorizing in the chemical refining process. In both chemical and physical refining, the bleaching stage caused similar effects. The physical refining process caused higher loss in the total and individual tocopherol contents when compared with the chemical refining process. The conditions of the refining processes should be carefully evaluated to reduce the loss of tocopherols.en_US
dc.identifier.doi10.1007/s00217-004-1045-8
dc.identifier.endpage254en_US
dc.identifier.issn1438-2377
dc.identifier.issue3-4en_US
dc.identifier.scopus2-s2.0-17144397594en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage251en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-004-1045-8
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21595
dc.identifier.volume220en_US
dc.identifier.wosWOS:000227964200003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh-Performance Liquid Chromatographyen_US
dc.subjectChemical Refiningen_US
dc.subjectPhysical Refiningen_US
dc.subjectSunflower Oilen_US
dc.subjectTocopherolen_US
dc.subjectSoybean Oilen_US
dc.subjectSeed Oilen_US
dc.subjectOxidative Stabilityen_US
dc.subjectVegetable-Oilsen_US
dc.subjectEdible Oilsen_US
dc.subjectQualityen_US
dc.subjectTocotrienolsen_US
dc.subjectPretreatmenten_US
dc.titleTotal and individual tocopherol contents of sunflower oil at different steps of refiningen_US
dc.typeArticleen_US

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