46E-18 |
Solvent and miscella concentration effect on the oil quality from three experimental sunflower varieties |
J. A. Gallegos-Infante1, N. E. Rocha-Guzman, J. Morales-Castro, R. F. Gonzalez-Laredo, A. Ochoa-Martínez, F. ZUNO-FLORIANO1, S. A. Vidaña-Martinez, and M. Garcia-Quintero. (1) Ingenieria Quimica y Bioquímica, Instituto tecnologico de Durango, Felipe Pescador 1830 Ote, Col. Nueva Vizcaya, Durango, Dgo, 86030, Mexico Monounsaturated and polyunsaturated fatty acids from sunflower oil are prone to oxidation reactions, which generates undesirable products. These reaction products are well known to produce cancer and premature aging, and in some cases allergies caused by residual proteins in the refined oils. In the oil processing, hexane is the most utilized solvent, however in the US its use has been restricted because of environmental and health issues. In this work, the oxidation byproducts and residual proteins in refined sunflower oil are evaluated. Isopropyl alcohol and hexane (as reference), and refining with miscellas were employed in the processing of oil from three sunflower varieties: Victoria, Madero and Cianoc-2. The seeds were collected from plantations at Durango, Mexico. The oxidation products were evaluated by chemical analysis and NIR spectroscopy. The fatty acids profile was determined with gas chromatography. Residual proteins were studied by electrophoresis under reduction conditions. The following are the processing conditions affording the minimum reaction products. Variety Victoria refined with miscella of 50 % isopropyl alcohol or hexane; Variety Madero treated with miscella of 70% hexane and 60% isopropyl alcohol; Variety Cianoc-2 refined with miscella of 70% hexane and 40% isopropyl alcohol. In removing residual proteins the best miscella with hexane was at 40%, while using isopropyl alcohol all detectable proteins were removed at any miscella concentration. The optimal conditions of sunflower seed oil refining from experimental varieties were obtained. The use of isopropyl alcohol lowers the residual proteins in the refined sunflower seed oil.
Session 46E, International
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