Physicochemical characterization of crude and enzymatic degumming sunflower oil.

LAMAS, D.; CRAPISTE, G.H.; CONSTENLA, D.

Santiago de Chile

Congreso; XV Latin American Congress and Exhibition on Fats and Oils.; 2013

AOCS

The influence of enzymatic degumming process on the quality and stability of crude sunflower oil was studied by means of the determination of moisture and volatile material, acid value, peroxide value; p-anisidine value, trace metals, phosphorous content, phospholipids content, color and their stability against oxidation by Rancimat induction time. The composition of metals and phospholipids was strongly affected by the enzymatic degumming process. Crude sunflower oil obtained by hexane extraction presented a higher initial deterioration but also a higher oxidative stability than oils degummed by enzymes.