Refining Vegetable Oils: Chemical and Physical Refining.

Said Gharby,Patrick C Mcguire

doi:10.1155/2022/6627013

Abstract

This review presents recent technologies involved in vegetable oil refining as well as quality attributes of crude oils obtained by mechanical and solvent extraction. Usually, apart from virgin oils, crude oils cannot be consumed directly or incorporated into various food applications without technological treatments (refining). Indeed, crude oils like soybean, rapeseed, palm, corn, and sunflower oils must be purified or refined before consumption. The objective of such treatments (chemical and physical refining) is to get a better quality, a more acceptable aspect (limpidity), a lighter odor and color, longer stability, and good safety through the elimination of pollutants while minimizing oil loss during processing. However, the problem is that refining removes some essential nutrients and often generates other undesirable compounds such as 3-MCPD-esters and trans-fatty acids. These compounds directly influence the safety level of refined oil. Advantages and drawbacks of both chemical and physical refining were discussed in the light of recent literature. Physical refining has several advantages over chemical one.

Highlights

Vegetable oils and fats are important constituents of foods and are essential components of our daily diet [1]
Vegetable oils can contain some contaminants: pesticides, trace metals, mineral oil aromatic hydrocarbons (MOAH), aflatoxins, dioxins, polycyclic aromatic hydrocarbons (PAH) [12, 13], and organic solvent traces, [14, 15]. e origin of these pollutants could be attributed to the environment under which oleaginous crops are grown, seeds are transported and stored, and crude oils are processed and stored [15]
Physical refining includes the following three main processing steps: (1) Degumming to remove phosphatides (2) Bleaching and filtration to eliminate color pigments (3) Deodorization allows the elimination of free fatty acids and other volatile compounds

Summary

Said Gharby

Laboratory Biotechnology, Materials and Environment (LBME), Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco. Is review presents recent technologies involved in vegetable oil refining as well as quality attributes of crude oils obtained by mechanical and solvent extraction. Apart from virgin oils, crude oils cannot be consumed directly or incorporated into various food applications without technological treatments (refining). Crude oils like soybean, rapeseed, palm, corn, and sunflower oils must be purified or refined before consumption. E objective of such treatments (chemical and physical refining) is to get a better quality, a more acceptable aspect (limpidity), a lighter odor and color, longer stability, and good safety through the elimination of pollutants while minimizing oil loss during processing. Ese compounds directly influence the safety level of refined oil. Advantages and drawbacks of both chemical and physical refining were discussed in the light of recent literature. Physical refining has several advantages over chemical one

Introduction

Natural components of seeds

Advantages Disadvantages

Findings

Conclusions