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Effect of some refining steps on rapeseed oil triacylglycerol structures

Author

Listed:
  • Š. Schmidt

    (Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: stefan.schmidt@stuba.sk)

  • M. Vajdák

    (Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: stefan.schmidt@stuba.sk)

  • S. Sekretár

    (Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: stefan.schmidt@stuba.sk)

  • V. Koman

    (Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: stefan.schmidt@stuba.sk)

Abstract

Determination of fatty acids at sn-2 position in rapeeed oil triacylglycerols with low content of erucic acid is desribed. Oleic acid constitues of 48% of the fatty acids, linoleic acid 37.8%, linolenic acid 13.5%, and small amounts of the usual saturated acids make up the remainder. The effect of industrial alkali refining (degumming and neutralization), bleaching, deodorization and interesterification was studied. The use of different refining steps did not cause any or only mild triacylglycerol structure modification, other than interesterification, obviously.

Suggested Citation

  • Š. Schmidt & M. Vajdák & S. Sekretár & V. Koman, 2004. "Effect of some refining steps on rapeseed oil triacylglycerol structures," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 346-348.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10698-cjfs
    DOI: 10.17221/10698-CJFS
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