67D-20 |
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J. Lin and C. Y. WANG. Department of Nutrition, Food Science and Hospitality, South Dakota State University, NFA 419, Brookings, SD 57006 Phytochemicals are non-nutritive biologically active components in plants. Phytosterols and tocols (tocopherols and tocotrienols) are phytochemicals. Both phytosterols and tocols have been shown to be important in the prevention of heart disease. Phytosterols are cholesterol-like molecules found in all plant foods, vegetable oil being the best source. Soybean oil also contains high phytosterols tocopherols. Soybean oil is refined by degumming, neutralizing, bleaching, and deodorizing with physical refining from crude oil. It is known that the oil refining process is detrimental to phytosterols and tocols in soybean oil. However, the detailed mass balance is not understood. Our objective was to establish the mass balance of phytosterols and tocols during soybean oil refining. Samples from different refining steps including crude oil, degummed oil, neutralized oil, bleached oil, and deodorized oil ¨C were analyzed by HPLC/UV/ELSD(evaporative light scattering detector). The isocratic program was used. The mobile phase was 95% acetonitrile and 5% of methylene chloride. Our results showed the mass balance of phytosterols and tocos in different steps during soybean oil refining. Different products from each step contain different amount of phytosterols and tocols. The deodorized distillate was also analyzed. This work established the mass balance for these important two classes of phytochemicals. It provided important foundation for further research in preserving phytosterols and tocols in vegetable oils.
Session 67D, Food Chemistry: Lipid and carbohydrate chemistry
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