| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188440 | Food Chemistry | 2009 | 6 Pages |
The effect of commercial refining steps on the peroxide value (PV), acid value (AV), carbonyl value (CV), total polar compounds (TPC) content, polar compounds distribution, and oil/oxidative stability index (OSI) of soybean and canola oils was studied. The PVs were changed during the different refining steps. The AVs significantly decreased after the neutralisation step. The CVs continuously increased during the refining steps. The marked decrease observed in the TPC contents after the neutralisation step was mainly due to the decrease in the content of free fatty acids (FFA) and oxidised triglyceride monomers (oxTGM) than in the content of the other polar compounds. On the contrary, the study showed more significant changes in diglycerides (DG) and triglyceride dimers (TGD) contents than in the FFA and oxTGM contents during the deodorisation step. The OSIs significantly decreased after the neutralisation step and indicated no considerable changes during the further refining steps.
