Effect of Chemical Refining Steps on the Some Micro and Macro Element Content and Quality Parameters in Corn Oil

In this study, it was aimed to determine some element contents and some quality properties and to compare these parameters at each stage in the chemically refining process of crude corn oil. Color (lovibond tintometer), free fatty acidity, peroxide values and fatty acid compositions were determined in the samples of corn oil taken from consecutive stages of chemically refining. Also, the content of elements (Na, Mg, K, Ca, Fe, Pb, Cd, Ni, Mn, Zn, Co, Cr, P, Cu) was analyzed, by using inductivelycoupled plasma-mass spectrometry (ICP-MS) and inductively-coupled plasma-optical emission spectrometry (ICP-OES) after microwave digestion. The color (Lovibond tintometer), free fatty acidity and peroxide values in the chemically refining process varied between 2.7-16, %0.09-2.12, 10.95-1.08 mEqO2/kg, respectively. Oleic, linoleic and linolenic acid contents changed between 30.486-30.580%, 54.339-54.703% and 0.972-0.993%, respectively, in the chemically refining stages. While no trans fatty acids detected in crude corn oil and after degumming-neutralization step, very low amount of trans oleic acid (0.040%) and total trans linoleic acid (0.132%) was detected in bleached corn oil. The total trans fatty acid content little more increased in the last stage of the chemically refining. However, total trans fatty acid content of refined corn oil was < 0.3%. It was clearly seen that Na, Mg, K, P, Ca, Mn, Fe, Pb, Ni, Cr, Cu element contents decreased significantly at the end of the chemically refining process. Although Cd, Co and Zn elements were determined in crude corn oil, these elements were not detected in the refined corn oil. The results obtained showed that the chemically refining process effected some of the quality properties of corn oil and especially the changes in the element contents

Kimyasal Rafinasyon Aşamalarının Mısır Yağındaki Bazı Mikro ve Makro Element Içeriği ve Kalite Parametrelerine Etkisi

Bu çalışmada, hammısır yağının kimyasalrafinasyon prosesisürecinde bazı element içerikleri ile bazı kalite özelliklerinin belirlenmesi ve bu parametrelerin her rafinasyon aşamasında karşılaştırılması amaçlandı. Kimyasal rafinasyonun aşamalarından alınan mısır yağı örneklerinde renk (lovibond tintometre), serbest yağ asitliği, peroksit değerleri ve yağ asidi bileşimleri tespit edildi. İlave olarak, indüktif eşleşmiş plazma/optik emisyon spektroskopisi (ICP-OES) ve indüktif eşleşmiş plazma/kütle spektroskopisi (ICPMS) cihazlarında element (Na, Mg, K, Ca, Fe, Pb, Cd, Ni, Mn, Zn, Co, Cr, P, Cu) analizleri yapıldı. Kimyasal rafinasyon sürecinde renk (Lovibond tintometer), serbest yağ asitliği ve peroksit değerleri sırasıyla 2.7-16, %0.09-2.12, 1.08-10.95 mEqO2/kg aralığında değişim gösterdi. Oleik, linoleik ve linolenik asit içerikleri kimyasal rafinasyon aşamalarında sırasıyla %30.580-30.486, %54.703-54.164 ve %0.993- 0.972 aralığında değişti. Ham mısır yağında ve gum giderme-nötralizasyon aşamasından sonra trans yağ asidi belirlenemez iken, ağartılmış mısır yağında çok düşük miktarlarda trans oleik asit (%0.040) ve toplam trans linoleik asit (%0.132) tespit edildi. Toplam trans yağ asidi içeriği kimyasal rafinasyonun son aşamasında bir miktar artış gösterdi. Bununla birlikte, toplam trans yağ asidi içeriği %3’ün altında kaldı. Kimyasal rafinasyon işlemi sonunda Na, Mg, K, P, Ca, Mn, Fe, Pb, Ni, Cr, Cu element içeriklerinin çok önemli düzeyde azaldığı açık bir şekilde görüldü. Cd, Co ve Zn elementleri ham mısır yağında tespit edilmesine rağmen ise rafine mısır yağında bu elementler tespit edilemedi. Elde edilen sonuçlar kimyasal rafinasyonu prosesinin mısır yağının bazı kalite özelliklerine ve bilhassa element içeriklerine etkili olduğunu gösterdi.

PDF

___

Ali H, Khan E, Sajad MA. 2013. Phytoremediation of heavy metals-concepts and applications. Chemosphere, 91: 869- 881. https://doi.org/10.1016/j.chemosphere.2013.01.075

Angioni A, Cabitza M, Russo MT, Caboni P. 2006. Influence of olive cultivars and period of harvest on the contents of Cu, Cd, Pb and Zn in virgin olive oils. Food Chemistry, 99: 525- 529. https://doi.org/10.1016/j.foodchem.2005.08.016

Anonymous. 1987. IUPAC-Standard methods fort the analysis of oils, fats and derivatives, edited by C.Paquot and A.Hautfenne, 7th edn., Blackwell Scientific Publications Ltd., Oxford, London.

Anonymous. 1990. Animal and vegetable oils color determination by lovibond colorimeter. Turkish Standard 7959, Turkish Standards Institute, Ankara.

Anonymous. 2002. Agilent 6890N series gas chromatograph operating manual volume 1 general imformation. Chromatography and spectroscopy supplies reference guide. Agilent technologies printed in Germany. http://www.agilent.com/chem.

AOCS. 1992. Official methods and recommended practices of the American Oil Chemists’ Society. 3 th edn., American Oil Chemists’ Society, IL., Method Ce.2-66.

Arellano DB, Ribeiro APB, Saldivar SOS. 2019. Corn: Chemistry and technology. In: Saldivar SOS (editor). Corn History and Culture. UK, Elsevier Inc. pp. 593- 613. ISBN: 978-0-12- 811971-6 (print) 978-0-12-811886-3 (online).

Bakırcıoğlu D, Kurtulus YB, Yurtsever S. 2013. Comparison of extraction induced by emulsion breaking, ultrasonic extraction and wet digestion procedures for determination of metals in edible oil samples in Turkey using ICP-OES. Food Chem., 138: 770. https://doi.org/10.1016/j.foodchem.2012.10.089

Başoğlu F. 2006. Edible Oil Technologies. Nobel Publication Distribution, Ankara. ISBN: 9789755919422

Chewa SC, Tanb CP, Longc K, Nyama KL. 2016. Effect of chemical refining on the quality of kenaf (hibiscus cannabinus) seed oil. Industrial Crops and Products, 89: 59– 65. https://doi.org/10.1016/j.indcrop.2016.05.002

Çalışkan T. 2008. Effects of refining procedures on the isomer formation and oxidative stability of vegetable oils. MSc Thesis, Institute of Natural and Applied Sciences, Ankara University, Ankara, Turkey.

Das K, Das S, Dhundasi S. 2008. Nickel, its adverse health effects & oxidative stress. Indian Journal of Medical Research, 128: 412-425.

Drira M, Jabeur H, Marrakchi F, Bouaziz M. 2018. Delta-7- stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step. European Food Research and Technology, 244: 2231–2241. https://doi.org/10.1007/ s00217-018-3132-2

FAO, 2018. FAOSTAT, FAO Statistical Databases. Available from: http://apps.fao.org/. [Accessed 2 February 2018]

Güleç A. 2013. A study on evaluation of heavy metal contents of extra virgin olive oil which are produced by organic and conventional agricultural methods in Turkey. PhD Dissertation. Institute of Health Sciences, Hacettepe University, Ankara, Turkey.

Güler G. 2009. Comparison of some physical and chemical properties of canola (rapeseed) oil obtained by cold pressing and chemical refining. MSc Thesis, Institute of Natural and Applied Sciences, Namık Kemal University, Tekirdağ, Turkey.

Haktanır K, Arcak S. 1998. Environmental pollution. Ankara University Faculty of Agriculture Publications, Ankara.

Jiang X, Jin Q, Wu S, Wang X. 2015. Contribution of phospholipids to the formation of fishy offodor and oxidative stability of soybean oil. Eur. J. Lipid Sci. Technol., 118: 603– 611. https://doi.org/10.1002/ejlt.201400408

Kabaran S. 2015. A study ıntended to examine the possible heavy metal ıntake from olive oils produced ın güzelyurt area, KKTC. PhD Dissertation. University of Hacettepe, Institute of Health Sciences, Hacettepe University, Ankara, Turkey.

Karaali A. 1981. Changes in the composition of sunflower oil during refining. PhD Dissertation. Institute of Natural and Applied Sciences, Ege University, İzmir, Turkey.

Karayiğit 2018. The detectıon of impurities in nanoscale and physıco-chemıcal changes occurıng in refined stages of sunflower oil. MSc Thesis, Institute of Natural and Applied Sciences, Afyon Kocatepe University, Afyon, Turkey.

Kostik V, Memeti S, Bauer B. 2013. Fatty acid composition of edible oils and fats. J. Hyg. Eng. Des., 4: 112-116.

Kuleaşan Ş. 2004. Research on the support usage ın neutralızatıon of crude oils. MSc Thesis, Institute of Natural and Applied Sciences, Ankara University, Ankara, Turkey.

Küçükkolbaşı S, Temur O, Kara H. 2014. Monitoring of Zn(II), Cd(II), Pb(II) and Cu(II) During Refining of Some Vegetable Oils Using Differential Pulse Anodic Stripping Voltammetry. Food Anal. Methods, 7: 872–878. https://doi.org/10.1007/s12161-013-9694-5

Lara SG, Saldivar SOS. 2019. Corn: Chemistry and technology. In: Saldivar SOS (editor). Corn History and Culture. UK, Elsevier Inc. pp. 1–18. https://doi.org/10.1016/B978-0-12- 811971-6.00001-2

Liu R, Guo X, Cheng M, Zheng L, Gong M, Chang M, Jin Q, Wang X. 2019a. Effects of chemical refinement on the quality of coconut oil. J. Food Sci. Technology, 56: 3109–3116. https://doi.org/10.1007/s13197-019-03810-w

Liu R, Liu R, Shi L, Zhang Z, Zhang T, Lu M, Chang M, Jin Q, Wang X. 2019b. Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil. LWT - Food Science and Technology, 109: 26–32. https://doi.org/ 10.1016/j.lwt.2019.03.096

Martinez EJL, Ortega-Barrales P, Fernandez de Cordova ML, Dominguez-Vidal A, Ruiz- Medina A. 2011. Food Chemistry, 127: 1257-1262. https://doi.org/10.1016/j.foodchem.2011.01.064

Mudipalli A. 2008. Metals (Micro nutrients or toxicants) & Global Health. Indian Journal of Medical Research, 128: 331- 334.

Nas S, Gökalp HY, Ünsal M. 2001. Vegetable Oil Technology. Pamukkale University Faculty of Engineering Textbooks. Denizli.

NMKL. 2011. Nordisk metoddikomitté for næringsmidler, National Veterinary Institue- Oslo, Norwegia; http://www.nmkl.org.

O’Brien RD. 2008. Fats and Oils – Formulating and Processing for Applications. CRC Press, New York, NY. https://doi.org/10.1201/9781420061673

Soysal Mİ. 1998. Basic principles of biometry. Trakya University, Faculty of Agriculture Publications, Tekirdağ.

Taşan M. 1999. Effects of different refining methods (chemical and physical) on the composition and oxidative stability of sunflower oil. PhD Dissertation. Institute of Natural and Applied Sciences, Trakya University, Tekirdağ, Turkey.

Taşan M, Demirci M. 2003. Trans fatty acids in sunflower oil at different steps of refining. Journal of the American Oil Chemists’ Society, 79: 825-828. https://doi.org/10.1007/ s11746-003-0779-9

Taşan M, Geçgel Ü, Demirci M. 2011. Effects of storage and industrial oilseed extraction methods on the some quality and stability characteristics of crude sunflower oil (Helianthus annuus L.). Grasas y Aceites, 62: 389-398. https://doi.org/10.3989/gya.126010

Taşan M, İmer Y. 2018. Determination of Some Micro and Macronutrient Elements in Various Cold Press Vegetable Oils. Journal of Tekirdag Agricultural Faculty, 15.

Tuna B. 2011. Determination of some heavy metals and micronutrient elements in olives grown in the Sarkoy region. MSc Thesis, Institute of Natural and Applied Sciences, Namık Kemal University, Tekirdağ, Turkey.

Xie D, Zhou H, Jiang X. 2019. Effect of chemical refining on the levels of bioactive components and hazardous substances in soybean oil. Journal of Food Measurement and Characterization, 13: 1423–1430. https://doi.org/10.1007/ s11694-019-00058-y

Yüksel E. 2010. Various determination of the levels of some element in refined vegetable oils and margarines produced in Turkey. MSc Thesis, Institute of Natural and Applied Sciences, Namık Kemal University, Tekirdağ, Turkey.

Zhu M, Wen X, Zhao J, Liu F, Ni Y, Ma L, Li J. 2015. Effect of Industrial Chemical Refining on the Physicochemical Properties and the Bioactive Minor Components of Peanut Oil. J. Am. Oil Chem. Soc., 93: 285–294. https://doi.org/ 10.1007/s11746-015-2776-3