Optimization of the Refining Process for Removing Benzo(a)pyrene and Improving the Quality of Tea Seed Oil

Abstract

AbstractTo reduce the contamination of benzo(a)pyrene (BaP) in refined oil during processing, the degumming, deacidification, decolorization, and deodorization processes are optimized to remove BaP and improve the quality of tea seed oil. The results show that decolorization is the most obvious refining process of removing BaP, which is mainly due to the addition of activated carbon and decolorization time. In addition, to ensure the quality of refined tea seed oil and remove BaP, the deodorization temperature and time should be strictly controlled. Comparing with crude oil, the removal rates of BaP in the optimized processes of degumming, deacidification, decolorization, and deodorization reached 16.26%, 18.36%, 92.76%, and 91.08%, respectively. The optimized refining processes can significantly decrease the level of BaP from 9.53 ± 0.02 µg kg−1 in crude tea seed oil to 0.85 ± 0.10 µg kg−1 in refined tea seed oil, and the other physicochemical indexes are in line with the international standard for refined oil. This study can provide useful guidance for the safe processing of refined tea seed oil.Practical Applications: BaP is an internationally recognized carcinogen. In view of the current situation of commercial edible oil being contaminated by BaP, it is particularly important to control the level of BaP in the refining process. To remove BaP while improving the quality of oil, the processes of degumming, deacidification, decolorization, and deodorization of tea seed oil were optimized, and the best refining processes were determined. The results have important practical significance, which could help to reduce the level of BaP and provide a useful reference for the safe production of refined tea seed oil.