Changes in α-, β-, γ- And δ-tocopherol contents of mostly consumed vegetable oils during refining process

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dc.contributor.authorErgönül P.G.
dc.contributor.authorKöseoǧlu O.
dc.date.accessioned2024-07-22T08:15:15Z
dc.date.available2024-07-22T08:15:15Z
dc.date.issued2014
dc.description.abstractIn this study, the effect of different steps in both chemical and physical refining process on tocopherol contents of several vegetable oils (sunflower oil, corn oil, rapeseed oil, soybean oil, olive oil and refined-bleached- deodorized (RBD) palm oil) was investigated. The most commonly tocopherols found in vegetable oils were α- and γ-tocopherols. Soybean contains 1328 mg/kg tocopherol, which is highest among plant oils. Total tocopherol contents gradually decreased until the end of the refining processes in all oil types. The content of α-, β-, γ- and δ-tocopherols also decreased during refining. These significant losses occurred especially after the deodorizing stage. © 2013 © 2013 Taylor & Francis.
dc.identifier.DOI-ID10.1080/19476337.2013.821672
dc.identifier.issn19476337
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16708
dc.language.isoEnglish
dc.publisherTaylor and Francis Ltd.
dc.subjectRefining
dc.subjectChemical refining
dc.subjectCorn oil
dc.subjectPhysical refining
dc.subjectPlant oil
dc.subjectRapeseed oil
dc.subjectRefining process
dc.subjectTocopherol contents
dc.subjectVegetable oils
dc.titleChanges in α-, β-, γ- And δ-tocopherol contents of mostly consumed vegetable oils during refining process
dc.typeArticle

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