Changes in quality and composition of sunflower oil during enzymatic degumming process

DANIELA.L. LAMAS, GUILLERMO.H. CRAPISTE, DIANA.T. CONSTENLA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2014 vol. 58 p. 71 - 76

0023-6438

Abstract The objective of this study was to examine the effect of the enzymatic degumming process on composition of crude sunflower oil. To analyze the crude and degummed oils, different parameters were determined. Phosphorous content, metal traces, phospholipids, acid value, peroxide value, anisidine value, moisture, color and stability oxidative, were measured. The degumming assays were performed in a batch system with continuous stirring using a phospholipase A1 (Lecitase® Ultra) and an acyltransferase (LysoMax® Oil). The assays were carried out at 50 °C, pH 5 and an enzyme dosage of 200 U/kg of oil during 60 min. The degumming process with both enzymes decreased the phosphorus content in crude sunflower oil below 3 mg/kg. Phospholipid content showed a drastic decrease with the enzymatic degumming process. The calcium and magnesium content in crude sunflower oil was extremely high, and it was reduced noticeably with the enzymatic treatment. Induction time for oxidative stability of the crude oil was 17.25 h. In the degummed oil samples with phospholipase A1 and acyltransferase, the oxidative stability index was found to be 4.18 h and 4.33 h respectively. These results indicate that the enzymatic degumming process affected several quality and stability characteristics of crude sunflower oil.