AU2021106115A4 - Method for Improving Oxidization Stability of Vegetable Oil - Google Patents
Method for Improving Oxidization Stability of Vegetable Oil Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 61
- 235000015112 vegetable and seed oil Nutrition 0.000 title claims abstract description 48
- 239000008158 vegetable oil Substances 0.000 title claims abstract description 48
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 29
- 239000003921 oil Substances 0.000 claims abstract description 111
- 235000019198 oils Nutrition 0.000 claims abstract description 111
- 239000012535 impurity Substances 0.000 claims abstract description 3
- 238000007669 thermal treatment Methods 0.000 claims abstract description 3
- 239000008159 sesame oil Substances 0.000 claims description 41
- 235000011803 sesame oil Nutrition 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 abstract description 6
- 230000003647 oxidation Effects 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 150000002978 peroxides Chemical class 0.000 description 35
- 241000207961 Sesamum Species 0.000 description 33
- 235000003434 Sesamum indicum Nutrition 0.000 description 33
- 238000003860 storage Methods 0.000 description 33
- 240000006240 Linum usitatissimum Species 0.000 description 28
- 235000004431 Linum usitatissimum Nutrition 0.000 description 28
- 235000004426 flaxseed Nutrition 0.000 description 28
- 244000020518 Carthamus tinctorius Species 0.000 description 21
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 21
- 235000004347 Perilla Nutrition 0.000 description 21
- 241000229722 Perilla <angiosperm> Species 0.000 description 21
- 239000002253 acid Substances 0.000 description 19
- 235000021388 linseed oil Nutrition 0.000 description 19
- 239000000944 linseed oil Substances 0.000 description 19
- 239000001335 perilla frutescens leaf extract Substances 0.000 description 17
- 239000003813 safflower oil Substances 0.000 description 17
- 238000010586 diagram Methods 0.000 description 12
- 239000004519 grease Substances 0.000 description 10
- 239000011521 glass Substances 0.000 description 9
- 230000002401 inhibitory effect Effects 0.000 description 8
- KKADPXVIOXHVKN-UHFFFAOYSA-N 4-hydroxyphenylpyruvic acid Chemical compound OC(=O)C(=O)CC1=CC=C(O)C=C1 KKADPXVIOXHVKN-UHFFFAOYSA-N 0.000 description 7
- 239000003963 antioxidant agent Substances 0.000 description 7
- 230000003078 antioxidant effect Effects 0.000 description 7
- 235000006708 antioxidants Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 239000006228 supernatant Substances 0.000 description 7
- 238000007731 hot pressing Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000019483 Peanut oil Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- KJXSIXMJHKAJOD-LSDHHAIUSA-N (+)-dihydromyricetin Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC(O)=C(O)C(O)=C1 KJXSIXMJHKAJOD-LSDHHAIUSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- UIOFUWFRIANQPC-JKIFEVAISA-N Floxacillin Chemical compound N([C@@H]1C(N2[C@H](C(C)(C)S[C@@H]21)C(O)=O)=O)C(=O)C1=C(C)ON=C1C1=C(F)C=CC=C1Cl UIOFUWFRIANQPC-JKIFEVAISA-N 0.000 description 1
- ABKDZANKXKCXKG-UHFFFAOYSA-B P(=O)([O-])([O-])[O-].[W+4].P(=O)([O-])([O-])[O-].P(=O)([O-])([O-])[O-].P(=O)([O-])([O-])[O-].[W+4].[W+4] Chemical compound P(=O)([O-])([O-])[O-].[W+4].P(=O)([O-])([O-])[O-].P(=O)([O-])([O-])[O-].P(=O)([O-])([O-])[O-].[W+4].[W+4] ABKDZANKXKCXKG-UHFFFAOYSA-B 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- ZZMNWJVJUKMZJY-AFHBHXEDSA-N Sesamolin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3OC2=CC=C3OCOC3=C2)=C1 ZZMNWJVJUKMZJY-AFHBHXEDSA-N 0.000 description 1
- ZZMNWJVJUKMZJY-UHFFFAOYSA-N Sesamolin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3OC2=CC=C3OCOC3=C2)=C1 ZZMNWJVJUKMZJY-UHFFFAOYSA-N 0.000 description 1
- OJVGWDJIYBTWDS-UHFFFAOYSA-N Sesamolinol Natural products C1=C(O)C(OC)=CC(OC2C3C(C(OC3)C=3C=C4OCOC4=CC=3)CO2)=C1 OJVGWDJIYBTWDS-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- KQILIWXGGKGKNX-UHFFFAOYSA-N dihydromyricetin Natural products OC1C(=C(Oc2cc(O)cc(O)c12)c3cc(O)c(O)c(O)c3)O KQILIWXGGKGKNX-UHFFFAOYSA-N 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013557 residual solvent Substances 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- KQRXQIPRDKVZPW-ISZNXKAUSA-N sesaminol Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=3OCOC=3C=C2O)=C1 KQRXQIPRDKVZPW-ISZNXKAUSA-N 0.000 description 1
- KQRXQIPRDKVZPW-UHFFFAOYSA-N sesaminol Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=3OCOC=3C=C2O)=C1 KQRXQIPRDKVZPW-UHFFFAOYSA-N 0.000 description 1
- 239000011973 solid acid Substances 0.000 description 1
- 238000000956 solid--liquid extraction Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention discloses a method for improving oxidation stability of vegetable
oil, comprising the following specific steps: 1, performing a thermal treatment on the skin of
oil seeds; 2, adding the treated skin of the oil seeds into cold-pressed vegetable oil to react; and
3, separating out impurities in the reacted cold-pressed vegetable oil. The vegetable oil
prepared by the method disclosed by the invention has high oxidization stability; and in
addition, the method disclosed by the invention recycles the waste generated during oil pressing
of oil crops, and has the advantages of being low in cost, simple and green.
Description
Method for Improving Oxidization Stability of Vegetable Oil
The present invention relates to the technical field of vegetable oil processing,
and in particular, to a method for improving the oxidization stability of cold-pressed
vegetable oil.
Vegetable oil is an edible oil obtained by taking grease-rich plant seeds as raw
materials and adopting a mechanical pressing or solvent extraction method. For
example, sesame oil is rich in proteins and grease, and a conventional sesame oil
manufacturing method includes a water extraction method, a hot-pressing method,
and a cold-pressing method. The water extraction method is the most common
conventional method for producing sesame oil, which is poor in condition, small in
labor intensity, and small in scale. The hot-pressing method and the cold-pressing
method are simple to operate, low in cost, and are commonly used for large-scale
industrial continuous production. A leaching method adopts a solid-liquid extraction
principle, has an extraction rate of 90% or higher, and has the problems of solvent
residues and the like. The residual solvent is harmful to the respiratory system and
the nerve center of the human body, and also causes environmental pollution, which
does not meet the green and healthy food consumption concept of modem people. The
difference between the cold-pressed vegetable oil and the hot-pressed vegetable oil is
that harmful factors such as polycyclic aromatic hydrocarbons and polymer are not
additionally generated because of the high-temperature effect as the cold-pressed oil is
not subjected to a hot-frying process, the protein denaturation degree is small and a
press cake is high in quality and can be used for developing high-quality edible
protein powder; the cold-pressing method does not destroy the original nutrients of the grease, and the obtained cold-pressed oil is lighter in color, good in smell and wider in use. The cold-pressed oil has the defect of being liable to oxidize to form various oxides in comparison with the hot-pressed coil, which may cause oil decay, and therefore, the technology for improving the oxidization stability of the cold-pressed oil has a wide market need and wide industrial prospect in terms of keeping the natural nutrients of the vegetable oil and achieving the safety production.
At present, the most common method for improving the oxidization stability of
the cold-pressed oil is adding an anti-oxidant which may be an artificially synthesized
anti-oxidant and a natural anti-oxidant, where the common artificially synthesized
anti-oxidant is mainly a phenol anti-oxidant including TBHQ, BHA, BHT, PG and the
like. According to the research such as Conning, the anti-oxidant has certain
cumulative toxicity while applied to the vegetable oil, which causes the potential risk
to the health of people; the natural anti-oxidant mainly is mainly tea polyphenol,
dihydromyricetin, vitamin E, and the like, which are not suitable for large-scale
industrial use because of low content in plant and a high price caused by a complex
extracting and purifying process.
With the urgent needs for a method for improving the oxidization stability of the
cold-pressed sesame oil which is produced industrially on a large scale, China patent
CN 109161434 A disclosed a preparation method for cold-pressed sesame oil with
high oxidization stability, which utilized solid acid, namely phosphate tungsten to
perform acid treatment and cold pressing on the sesame oil, catalyzed sesamolin in the
sesame oil to react to generate sesamol and sesaminol, and had higher ability to clear
DPPH free radicals. The method obviously improves the oxidization stability of the
cold-pressed sesame oil, but is an additional expense item for specially treating a
catalyst at a later stage.
To solve the problems, the present invention provides a method for improving
the oxidization stability of cold-pressed vegetable oil. The oxidization stability of the
cold-pressed vegetable oil can be greatly improved by adding the skin of the waste oil
seeds, which are the raw materials, into the cold-pressed vegetable oil after certain
treatment, so that the defect that the oxidization stability of the cold-pressed sesame
oil is poor is solved.
A method for improving the oxidation stability of vegetable oil includes the
following specific steps:
(1) performing a thermal treatment on the skin of oil seeds;
(2) adding the treated skin of the oil seeds into cold-pressed vegetable oil to react;
and
(3) separating out impurities in the reacted cold-pressed vegetable oil.
Preferably, the skin of the oil seeds in step (1) is roasted and treated for 5-40
minutes at a temperature of 100-300 °C.
Preferably, the reaction condition in step (2) is stirring for 5-10 minutes at a
temperature of 80 °C.
Preferably, based on 100% of the weight of the oil seeds in step (2), the adding
amount of the skin of the oil seeds is 5-30%.
Preferably, the method for improving the oxidization stability of the vegetable oil
includes:
1) separating and drying the kernels of the oil seeds by wet-process peeling-off,
and roasting the dried skin for 15-40 minutes at a temperature of 100-300 °C;
2) picking the oil seeds to screen and dry to finally control the moisture content
to be 7%-12%;
3) utilizing an oil press to prepare the cold-pressed vegetable oil;
4) adding the roasted skin of the oil seeds in step 1) into the cold-pressed linseed
oil in step 3), and centrifuging and suction-filtering after stirring and mixing in a
water bath to obtain pure linseed oil.
Preferably, the wet-process peeling-off refers to putting the oil seeds into gauze,
and rubbing the oil seeds after soaking the oil seeds with water, where based on 100%
of the weight of the oil seeds, the adding amount is 20-40%.
Preferably, the drying temperature in step 1) is 40-60 °C.
Preferably, the drying temperature by baking in step 2) is 40-60 °C.
Preferably, centrifuging lasts for 15 minutes under a rotation speed of 4,500
r/min.
Preferably, the vegetable oil is cold-pressed sesame oil.
Preferably, the adding amount of the treated skin of the oil seeds is 20%.
The method provided by the present invention has the following advantages: the
method is free from chemical pollution, green, low in manufacturing cost, can
strengthen the oxidization stability of the vegetable oil by reaction with the vegetable
oil, and can delay oil decay.
FIG. 1 is a diagram showing acid value changes in a vegetable oil storage
process in Embodiment 1 of the present invention; FIG. 1B is a diagram showing
peroxide value changes in a vegetable oil storage process in Embodiment lof the
present invention;
FIG. 2 is a diagram showing acid value changes in a vegetable oil storage
process in Embodiment 2 of the present invention; FIG. 2B is a diagram showing
peroxide value changes in a vegetable oil storage process in Embodiment 2 of the present invention;
FIG. 3 is a diagram showing acid value changes in a vegetable oil storage
process in Embodiment 3 of the present invention; FIG. 3B is a diagram showing
peroxide value changes in a vegetable oil storage process in Embodiment 3 of the
present invention;
FIG. 4 is a diagram showing acid value changes in a vegetable oil storage
process in Embodiment 4 of the present invention; FIG. 4B is a diagram showing
peroxide value changes in a vegetable oil storage process in Embodiment 4 of the
present invention;
FIG. 5 is a diagram showing acid value changes in a vegetable oil storage
process in Embodiment 5 of the present invention; FIG. 5B is a diagram showing
peroxide value changes in a vegetable oil storage process in Embodiment 5 the
present invention;
FIG. 6 is a diagram showing peroxide value changes in a vegetable oil storage
process in Embodiment 7 of the present invention;
FIG. 7 is a diagram showing peroxide value changes in a vegetable oil storage
process in Embodiment 8 of the present invention.
Embodiment 1:
Sesame skin was roasted for 10 minutes at a temperature of 220 °C, and the
roasted sesame skin and un-roasted sesame skin were centrifuged after being
respectively stirred and mixed with cold-pressed sesame oil, cold-pressed linseed oil,
cold-pressed perilla seed oil, and cold-pressed safflower seed oil in a mass ratio of
% under 80°C water bath condition for 10 minutes; centrifuged liquid supernatant
was filtered by qualitative fast filter paper through a vacuum pump to obtain 4 oil samples treated by the roasted sesame skin, and 4 control oil samples treated by the un-roasted sesame skin. The 8 oil samples were respectively sub-packaged with sealed glass bottles, 100 g in each bottle, were put into a 60°C shading oven to store for 31 days in total, and were randomly sampled (7 times in total) every 5 days from the oven to test acid values and peroxide values thereof for accessing oxidization degree of grease, where the day 0 represented that an oil sample obtained from unoxidized oil was timely analyzed with results as shown in FIG. 1A and FIG. 1B; during the 31-day storage process, four kinds of roasted cold-pressed oil had an oxidization speed obviously lower than that of four kinds of cold-pressed oil treated by the un-roasted sesame skin; through 31-day storage, peroxide values of the oil samples treated by the un-roasted sesame skin reached 18-20 mmol/kg, and the peroxide values of the oil samples treated by the roasted sesame skin only reached about 3.6 mg/g after 31-day storage; and the oil samples treated by the roasted sesame skin were obviously inhibited in acid values thereof.
Notes of figures: influences (U-ZM: sesame oil treated by the un-roasted sesame
skin; R-ZM: sesame oil treated by the roasted sesame skin; U-YM: linseed oil treated
by the un-roasted sesame skin; R-YM: linseed oil treated by the roasted sesame skin;
U-ZS: perilla seed oil treated by the un-roasted sesame skin; R-ZS: perilla seed oil
treated by the roasted sesame skin; U-HH: safflower seed oil treated by the un-roasted
sesame skin; and R-HH: safflower seed oil treated by the roasted sesame skin) on acid
values (A) and peroxide values (B) in a cold-pressed vegetable oil storage process of
the roasted and un-roasted sesame skin.
Embodiment 2:
Linseed skin was roasted for 5 minutes at a temperature of 230°C, and the
roasted linseed skin and un-roasted linseed skin were centrifuged after being respectively stirred and mixed with cold-pressed sesame oil, cold-pressed linseed oil, cold-pressed perilla seed oil, and cold-pressed safflower seed oil in a mass ratio of
12% under 80°C water bath condition for 8 minutes; centrifuged liquid supernatant
was filtered by qualitative fast filter paper through a vacuum pump to obtain 4 oil
samples treated by the roasted linseed skin, and 4 control oil samples treated by the
un-roasted linseed skin. The 8 oil samples were respectively sub-packaged with sealed
glass bottles, 100 g in each bottle, were put into a 60°C shading oven to store for 31
days in total, and were randomly sampled (7 times in total) every 5 days from the
oven to test acid values and peroxide values thereof for accessing oxidization degree
of grease, where the day 0 represented that an oil sample obtained from unoxidized oil
was timely analyzed with results as shown in FIG. 2A and FIG. 2B; during the 31-day
storage process, four kinds of cold-pressed oil treated by the roasted linseed skin had
an oxidization speed obviously lower than that of four kinds of cold-pressed oil
treated by the un-roasted linseed skin; through 31-day storage, acid values of the oil
samples treated by the un-roasted linseed skin reached 5-6 mg/kg, the acid values of
the oil samples treated by the roasted linseed skin only reached about 3.4 mg/g after
31-day storage and peroxide values of the oil samples treated by the roasted linseed
skin reached 3.5-4.7 mmol/kg; and compared with the oil samples treated by the
un-roasted linseed skin, the oil samples treated by the roasted linseed skin were
obviously inhibited in the rise of peroxide values thereof.
Notes of figures: influences (U-ZM: sesame oil treated by the un-roasted linseed
skin; R-ZM: sesame oil treated by the roasted linseed skin; U-YM: linseed oil treated
by the un-roasted linseed skin; R-YM: linseed oil treated by the roasted linseed skin;
U-ZS: perilla seed oil treated by the un-roasted linseed skin; R-ZS: perilla seed oil
treated by the roasted linseed skin; U-HH: safflower seed oil treated by the un-roasted linseed skin; and R-HH: safflower seed oil treated by the roasted linseed skin) on acid values (A) and peroxide values (B) in a cold-pressed vegetable oil storage process of the roasted and un-roasted linseed skin.
Embodiment 3:
Perilla seed skin was roasted for 5 minutes at a temperature of 240°C, and the
roasted perilla seed skin and un-roasted perilla seed skin were centrifuged after being
respectively stirred and mixed with cold-pressed sesame oil, cold-pressed linseed oil,
cold-pressed perilla seed oil, and cold-pressed safflower seed oil in a mass ratio of
% under 80°C water bath condition for 5 minutes; centrifuged liquid supernatant
was filtered by qualitative fast filter paper through a vacuum pump to obtain 4 oil
samples treated by the roasted perilla seed skin, and 4 control oil samples treated by
the un-roasted perilla seed skin. The 8 oil samples were respectively sub-packaged
with sealed glass bottles, 100 g in each bottle, were put into a 60°C shading oven to
store for 31 days in total, and were randomly sampled (7 times in total) every 5 days
from the oven to test acid values and peroxide values thereof for accessing oxidization
degree of grease, where the day 0 represented that an oil sample obtained from
unoxidized oil was timely analyzed with results as shown in FIG. 3A and FIG. 3B;
during the 31-day storage process, four kinds of cold-pressed oil treated by the roasted
perilla seed skin had oxidization speed obviously lower than that of four kinds of
cold-pressed oil treated by the un-roasted perilla seed skin; through 31-day storage,
the oil samples treated by the roasted perilla seed skin were obviously inhibited in the
rise of acid values and peroxide values thereof.
Notes of figures: influences (U-ZM: sesame oil treated by the un-roasted perilla
seed skin; R-ZM: sesame oil treated by the roasted perilla seed skin; U-YM: linseed
oil treated by the un-roasted perilla seed skin; R-YM: linseed oil treated by the roasted perilla seed skin; U-ZS: perilla seed oil treated by the un-roasted perilla seed skin;
R-ZS: perilla seed oil treated by the roasted perilla seed skin; U-HH: safflower seed
oil treated by the un-roasted perilla seed skin; and R-HH: safflower seed oil treated by
the roasted perilla seed skin) on acid values (A) and peroxide values (B) in a
cold-pressed vegetable oil storage process of the roasted and un-roasted perilla seed
skin.
Embodiment 4:
Safflower seed skin was roasted for 30 minutes at a temperature of 180°C, and
the roasted safflower seed skin and un-roasted safflower seed skin were centrifuged
after being respectively stirred and mixed with cold-pressed sesame oil, cold-pressed
linseed oil, cold-pressed perilla seed oil, and cold-pressed safflower seed oil in a mass
ratio of 15% under 80°C water bath condition; centrifuged liquid supernatant was
filtered by qualitative fast filter paper through a vacuum pump to obtain 4 oil samples
treated by the roasted safflower seed skin, and 4 control oil samples treated by the
un-roasted safflower seed skin. The 8 oil samples were respectively sub-packaged
with sealed glass bottles, 100 g in each bottle, were put into a 60°C shading oven to
store for 31 days in total, and were randomly sampled (7 times in total) every 5 days
from the oven to test acid values and peroxide values thereof for accessing oxidization
degree of grease, where the day 0 represented that an oil sample obtained from
unoxidized oil was timely analyzed with results as shown in FIG. 4A and FIG. 4B;
through 31-day storage, four kinds of cold-pressed oil treated by the roasted safflower
seed skin had acid values and peroxide values thereof obviously lower than those of
four oil samples treated by the un-roasted safflower seed skin, which indicated that
the oil samples treated by the roasted safflower seed skin were obviously improved in
anti-oxidization activity.
Notes of figures: influences (U-ZM: sesame oil treated by the un-roasted
safflower seed skin; R-ZM: sesame oil treated by the roasted safflower seed skin;
U-YM: linseed oil treated by the un-roasted safflower seed skin; R-YM: linseed oil
treated by the roasted safflower seed skin; U-ZS: perilla seed oil treated by the
un-roasted safflower seed skin; R-ZS: perilla seed oil treated by the roasted safflower
seed skin; U-HH: safflower seed oil treated by the un-roasted safflower seed skin; and
R-HH: safflower seed oil treated by the roasted safflower seed skin) on acid values (A)
and peroxide values (B) in a cold-pressed vegetable oil storage process of the roasted
and un-roasted safflower seed skin.
Embodiment 5:
Sesame skin, linseed skin, perilla seed skin, and safflower seed skin were mixed
in a mass ratio of 1:1:1:1, the mixture was roasted for 30 minutes at a temperature of
160°C, and the roasted mixed skin and un-roasted mixed skin were centrifuged after
being respectively stirred and mixed with cold-pressed sesame oil, cold-pressed
linseed oil, cold-pressed perilla seed oil, and cold-pressed safflower seed oil in a mass
ratio of 10% under 80°C water bath condition for 10 minutes; centrifuged liquid
supernatant was filtered by qualitative fast filter paper through a vacuum pump to
obtain 4 oil samples treated by the roasted mixed skin, and 4 control oil samples
subjected to the un-roasted mixed skin. The 8 oil samples were respectively
sub-packaged with sealed glass bottles, 100 g in each bottle, were put into a 600 C
shading oven to store for 31 days in total, and were randomly sampled (7 times in
total) every 5 days from the oven to test acid values and peroxide values thereof for
accessing oxidization degree of grease, where the day 0 represented that an oil sample
obtained from unoxidized oil was timely analyzed with results as shown in FIG. 5A
and FIG. 5B; through 31-day storage, four kinds of cold-pressed oil treated by the roasted mixed skin had acid values and peroxide values thereof obviously lower than those of four oil samples treated by the un-roasted mixed skin, which indicated that the oil samples treated by the roasted mixed skin were obviously improved in anti-oxidization activity.
Notes of figures: influences (U-ZM: sesame oil treated by the un-roasted mixed
skin; R-ZM: sesame oil treated by the roasted mixed skin; U-YM: linseed oil treated
by the un-roasted mixed skin; R-YM: linseed oil treated by the roasted mixed skin;
U-ZS: perilla seed oil treated by the un-roasted mixed skin; R-ZS: perilla seed oil
treated by the roasted mixed skin; U-HH: safflower seed oil treated by the un-roasted
mixed skin; and R-HH: safflower seed oil treated by the roasted mixed skin) on acid
values (A) and peroxide values (B) in a cold-pressed vegetable oil storage process of
the roasted and un-roasted mixed skin.
Embodiment 6:
Sesame skin was roasted for 10 minutes at a temperature of 230 °C, and the
roasted sesame skin was centrifuged after being stirred and mixed with strong fragrant
peanut oil, leached cottonseed oil, strong fragrant rapeseed oil, and cold-pressed
sesame oil in a mass ratio of 10% under 80°C water bath condition for 5 minutes, the
centrifuged liquid supernatant was filtered by qualitative fast filter paper through a
vacuum pump to obtain four oil samples treated by the roasted sesame skin, and then
four untreated oil samples were separately selected as control samples; the oil samples
were respectively sub-packaged with sealed glass bottles, 100 g in each bottle, were
put into a 60°C shading oven to store for 31 days to test acid values and peroxide
values thereof. The inhibiting effect on the oil samples treated by the roasted sesame
skin and the un-roasted sesame skin was calculated as follows: inhibiting effect was
equal to (control group-treatment group)/control group *100, for example, acid values of peanut oil control and treatment groups were respectively 4.4 mg/g KOH and 3.32 mg/g KOH after 31-day storage, (4.4-3.32)/3.32*100 being equal to 32.5. The results were as shown in table 1, and it was found that the roasted sesame skin had an oxidization inhibiting effect on different kinds of oil while different kinds of oil had a very great difference, where the inhibiting effect on the cold-pressed sesame oil was the most obvious, and rise inhibiting rates on acid values and peroxide values were respectively 88.5% and 487.3%.
Table 1. Inhibiting effect of roasted sesame skin after storage of different kinds
of vegetable oil
Acid value (mg/g KOH) Peroxide value (mmol/kg) Sample Control Treatment Inhibiting effect Control Treatme Inhibiting effect group group (%) group nt (%) Peanut oil 4.4 3.32 32.5 12.3 4.6 167.4 Cottonseed 4.5 3.58 25.7 11.5 4.5 155.6 oil Rapeseed oil 4.7 3.56 32.1 10.4 4.3 141.9 Sesame oil 5.56 2.95 88.5 19.38 3.3 487.3
Embodiment 7:
Dried sesame skin was respectively roasted for 30 minutes at 120 °C, 200 °C,
240 °C and 280 °C, and was stirred and mixed with cold-pressed sesame soil for 5
minutes in a mass ratio of 20% under 80°C water bath condition. A mixture of the
roasted sesame skin and the cold-pressed sesame oil was filtered by qualitative quick
filter paper through a vacuum pump to obtain pure sesame oil. The obtained 500 g of
the sesame oil was sub-packaged with glass bottles, 100 g in each bottle, was put into
a 60 °C shading oven to store for 31 days in total, and was randomly sampled (7 times
in total) every 5 days from the oven, where the day 0 represented that an oil sample
obtained from unoxidized sesame oil was timely analyzed with results as shown in
FIG. 6; the sesame skin roasting temperature was about 240 °C, and the adding
amount was about 20%; and the peroxide value was reduced most obviously relative to the control group within the 30-day storage experiment.
Embodiment 8:
Dried linseed skin was respectively roasted for 30 minutes at 240 °C, and was
stirred and mixed with cold-pressed sesame soil for 5 minutes in a mass ratio of 10%,
%, and 30% under 80°C water bath condition. A mixture of the roasted linseed skin
and the cold-pressed sesame oil was filtered by qualitative quick filter paper through a
vacuum pump to obtain pure sesame oil. The obtained 500 g of sesame oil was
sub-packaged with glass bottles, 100 g in each bottle, was put into a 60°C shading
oven to store for 31 days in total, and was randomly sampled (7 times in total) every 5
days from the oven, where the day 0 represented that an oil sample obtained from
unoxidized sesame oil was timely analyzed with results as shown in FIG. 7; the
linseed skin roasting temperature was about 240 °C, and the adding amount was about
% and 30%, which improved the peroxide value of the cold-pressed sesame oil
most obviously, and was free of obvious difference on influences of a peroxide value
of the cold-pressed sesame oil; and the adding amount 20% was preferable by
combining the results of the peroxide value.
Embodiment 9:
Sesame skin, linseed skin, perilla seed skin, and safflower seed skin were mixed
in a mass ratio of 1:1:1:1, the mixture was roasted for 10 minutes at a temperature of
220 °C, and the roasted mixed skin and un-roasted mixed skin were centrifuged after
being respectively stirred and mixed with cold-pressed sesame oil, cold-pressed
linseed oil, cold-pressed perilla seed oil, and cold-pressed safflower seed oil in a mass
ratio of 10% under 80°C water bath condition for 10 minutes; centrifuged liquid
supernatant was filtered by qualitative fast filter paper through a vacuum pump to
obtain 4 oil samples treated by the roasted mixed skin, and hot-pressed sesame oil, hot-pressed linseed oil, hot-pressed perilla seed oil, and hot-pressed safflower seed oil were taken as control oil samples. The 8 oil samples were respectively sub-packaged with sealed glass bottles, 100 g in each bottle, were put into a 60°C shading oven to store for 31 days in total, and were randomly sampled (7 times in total) every 5 days from the oven to test acid values and peroxide values thereof for accessing oxidization degree of grease, where the day 0 represented that an oil sample obtained from unoxidized oil was timely analyzed with results as shown in table 2. It could be known from the table that in the 31-day storage process, the four kinds of cold-pressed oil treated by the roasted mixed skin had risen degree of peroxide values thereof similar with that of grease obtained through a corresponding hot-pressing process, which indicated that the oil samples treated by the roasted mixed skin had storage stability similar with that of the hot-pressed oil.
Table 2 Peroxide value in the storage process of oil sample obtained through
cold-pressed coil treated by the mixed skin roasting and hot-pressing process
D Oil sample peroxide value (mmol/kg) Treated ay Hot-pressed Teated Hot-pressed Treated Hot-pressed Treated Hot-pressed Tate s sesame oil sam linseed oil linseed oil perilla oil perilla oil safflower oil safflower 1.14 1.12 1.16 1.12 1.14 1.2 1.17 1.16 1.28 1.21 1.32 1.2 1.54 1.5 1.56 1.56 1.67 1.4 1.54 1.5 1.78 1.76 1.87 1.9 2.33 1.9 1.91 1.95 1.91 1.97 2.07 2.09 2.87 2.7 2.67 2.7 2.77 2.76 2.48 2.45 3.38 3.34 3.45 3.4 3.41 3.35 3.46 3.4 4.98 5.1 4.86 4.8 4.47 4.46 4.31 4.32
Claims (10)
1. A method for improving oxidization stability of vegetable oil, comprising the
following steps:
(1) performing a thermal treatment on the skin of oil seeds;
(2) adding the treated skin of the oil seeds into cold-pressed vegetable oil to
react;
(3) separating out impurities in the reacted cold-pressed vegetable oil.
2. The method according to claim 1, wherein the skin of the oil seeds in step (1)
is roasted and treated for 5-40 minutes at a temperature of 100-300 °C.
3. The method according to claim 1, wherein the reaction condition in step (2) is
stirring for 5-10 minutes at a temperature of 80 °C.
4. The method according to claim 1, wherein based on 100% of the weight of the
oil seeds in step (2), the adding amount of the skin of the oil seeds is 5-30%.
5. The method according to claim 1, further comprising the following steps:
1) separating and drying the kernels of the oil seeds by wet-process peeling-off,
and roasting the dried skin for 15-40 minutes at a temperature of 100-300 °C;
2) picking the oil seeds to screen and dry to finally control the moisture content
to be 7%-12%;
3) utilizing an oil press to prepare the cold-pressed vegetable oil;
4) adding the roasted skin of the oil seeds in step 1) into the cold-pressed
vegetable oil in step 3), and centrifuging and suction-filtering after stirring and mixing
in a water bath to obtain pure vegetable oil.
6. The method according to claim 5, wherein the wet-process peeling-off refers
to putting the oil seeds into gauze, and rubbing the oil seeds after soaking the oil seeds
with water, and based on 100% of the weight of the oil seeds, the adding amount is
-40%.
7. The method according to claim 5, wherein the drying temperature in-step 1) is
- 60 °C.
8. The method according to claim 5, wherein the drying by baking temperature in
step 2) is 40- 60 °C.
9. The method according to claim 5, wherein centrifuging lasts for 15 minutes
under a rotation speed of 4500 r/min.
10. The method according to any one of claims 1 to 9, wherein the vegetable oil
is cold-pressed sesame oil.
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| Application Number | Priority Date | Filing Date | Title |
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| AU2021106115A AU2021106115A4 (en) | 2021-08-20 | 2021-08-20 | Method for Improving Oxidization Stability of Vegetable Oil |
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| Publication Number | Publication Date |
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ID=78207507
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