Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Aug 16;13(16):2555.
doi: 10.3390/foods13162555.

Change in Sunflower Oil Quality and Safety Depending on Number of Deodorisation Cycles Used

Mariia Andreevna Makarenko  1 , Alexey Dmitrievich Malinkin  1 , Vladimir Vladimirovich Bessonov  1
Affiliations

Change in Sunflower Oil Quality and Safety Depending on Number of Deodorisation Cycles Used

Mariia Andreevna Makarenko et al. Foods. .

Abstract

Deodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification. While there is awareness among the scientific community that repeated deodorisation may negatively impact product quality, according to some technical and processing requirements, oils, fats, and their blends can still be treated with up to 3-4 cycles of deodorisation. However, the precise changes caused by sequential deodorising processes remain unknown. This study analysed fatty acid compositions, peroxide values, anisidine values, volatile profiles, and monochloropropanediol (MCPDEs) and glycidyl (GEs) fatty acid ester contents in pressed and repeatedly deodorised sunflower oils (SFOs). The latter had higher levels of saturated fatty acids (SFAs); monounsaturated fatty acids (MUFAs); and trans fatty acids (TFAs); as well as volatile aldehydes, such as pentanal, hexanal, (E)-2-hexenal, and (E)-2-heptenal, and MCPDE contents with each successive deodorisation. Most of these compounds have the potential to cause harmful health effects. Therefore, it is necessary to limit the number of edible oil deodorisation cycles in order to maintain their quality and safety.

Keywords: 3-monochloropropane-1,2-diol fatty acid esters; fatty acids; glycidyl fatty acid esters; hexanal; oxidation stability; repeated deodorisation; sunflower oil; volatile oxidation products.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
The changes in fatty acid content according to the degree of refining and deodorisation: (a) the sum of saturated FA, mg/g; (b) the sum of monounsaturated FA, mg/g; (c) the sum of polyunsaturated FA, mg/g; (d) the sum of trans-isomers FA, mg/g. The samples were analysed in duplicate, the values are mean, and error bars indicate standard deviations. Different letters above the bar charts indicate a statistically significant difference (p < 0.05).
Figure 2
Figure 2
The peroxide and anisidine values in pressed sunflower oil and oils deodorised several times. The samples were analysed in duplicate (PV) and triplicate (AV). The values are mean; error bars indicate standard deviation. Different letters above the bar charts indicate a statistically significant difference (p < 0.05).
Figure 3
Figure 3
Volatile profile of sunflower oils: (a) pressed; (b) deodorised four times (D4); (b) the sum of polyunsaturated FA, mg/g; (c) normalised mass fractions of each substance group based on the sum of peak areas. In Figure 3a,b: a—Pentane, b—Hexane, c—Ethanol, d—Pentanal, e—α-Pinene, f—1-Propanol, g—Hexanal, h—Sabinene, i—(E)-2-Heptenal, j—1-Hexanol, k—Acetic acid, l—Propionic acid, *—Chloroform.
Figure 4
Figure 4
Change in 2-,3-MCPD fatty acid esters and glycidyl esters content, expressed as free 2-, 3-MCPD, and glycidol, respectively, depending on the number of deodorisation cycles. Samples were analysed in triplicate, values are mean, and error bars indicate standard deviation. Different letters above the bar charts indicate a significant difference (p < 0.05).
See this image and copyright information in PMC

References

    1. Vetter W., Schröder M., Lehnert K. Differentiation of refined and virgin edible oils by means of the trans—And cis-phytol isomer distribution. J. Agric. Food Chem. 2012;60:6103–6107. doi: 10.1021/jf301373k. - DOI - PubMed
    1. Durmaz G., Gökmen V. Effect of refining on bioactive composition and oxidative stability of hazelnut oil. Food Res. Int. 2019;116:586–591. doi: 10.1016/j.foodres.2018.08.077. - DOI - PubMed
    1. FEDIOL Code of Practice for the Transport in Bulk of Oils into or within the European Union (Oils and Fats Which Are to Be (or likely to Be) Used for Human Consumption). FEDIOL The European Vegetable Oil and Proteinmeal Industry. 26 June 2014. Ref. 14COD152. [(accessed on 7 June 2024)]. Available online: https://www.fediol.eu/data/14COD152%20COP%20Transport%20in%20bulk%20of%2....
    1. Practical Guide to Previous Cargo(es) Restrictions for Means of Transport and Tank Lining as per FEDIOL Code of Practice for the Transport in Bulk into or within the European Union of Oils and Fats Which Are to be (or likely to Be) Used for Human Consumption. FEDIOL The European Vegetable Oil and Proteinmeal Industry. Jun 26, 2014. [(accessed on 7 June 2024)]. 14COD153. Available online: https://www.fediol.eu/data/314014COD153%20Practical%20guide%20to%20previ....
    1. The Eurasian Economic Commission The Decision “On Amendments to the Technical Regulations of the Customs Union “Technical Regulations for Fat and Oil Products” (TR CU 024/2011)” (in Russian) [(accessed on 15 August 2024)]. Available online: https://docs.eaeunion.org/pd/en-us/0104468/pd_18122019.

LinkOut - more resources