Title: Changes of the tocopherol and fatty acid contents in rapeseed oil during refining
Abstract: European Journal of Lipid Science and TechnologyVolume 102, Issue 10 p. 618-623 Research Paper Changes of the tocopherol and fatty acid contents in rapeseed oil during refining Marek Gogolewski, Marek Gogolewski Faculty of Food Technology, Department of Food Biochemistry and Food Analysis, August Cieszkowski University of Agriculture, Poznan, PolandSearch for more papers by this authorMalgorzata Nogala-Kalucka, Corresponding Author Malgorzata Nogala-Kalucka [email protected] Faculty of Food Technology, Department of Food Biochemistry and Food Analysis, August Cieszkowski University of Agriculture, Poznan, PolandFaculty of Food Technology, Department of Food Biochemistry and Food Analysis, August Cieszkowski University of Agriculture, Mazowiecka 48, 61-623 Poznan, Poland. Phone: +4861-8487343, Fax: +4861-8487352Search for more papers by this authorMariusz Szeliga, Mariusz Szeliga Faculty of Food Technology, Department of Food Biochemistry and Food Analysis, August Cieszkowski University of Agriculture, Poznan, PolandSearch for more papers by this author Marek Gogolewski, Marek Gogolewski Faculty of Food Technology, Department of Food Biochemistry and Food Analysis, August Cieszkowski University of Agriculture, Poznan, PolandSearch for more papers by this authorMalgorzata Nogala-Kalucka, Corresponding Author Malgorzata Nogala-Kalucka [email protected] Faculty of Food Technology, Department of Food Biochemistry and Food Analysis, August Cieszkowski University of Agriculture, Poznan, PolandFaculty of Food Technology, Department of Food Biochemistry and Food Analysis, August Cieszkowski University of Agriculture, Mazowiecka 48, 61-623 Poznan, Poland. Phone: +4861-8487343, Fax: +4861-8487352Search for more papers by this authorMariusz Szeliga, Mariusz Szeliga Faculty of Food Technology, Department of Food Biochemistry and Food Analysis, August Cieszkowski University of Agriculture, Poznan, PolandSearch for more papers by this author First published: 05 October 2000 https://doi.org/10.1002/1438-9312(200010)102:10<618::AID-EJLT618>3.0.CO;2-6Citations: 35AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Among the most important metabolic compounds there are some which are not synthesized by human and animal organisms and have to be supplied in appropriate quantities in due time. Vitamin E and the essential unsaturated fatty acids have crucial physiological significance, and their greatest quantities occur in plant oils. During refining, apart from unnecessary substances, nutritionally advantageous compounds are also being eliminated. In the present paper changes of tocochromanols taking place during refining of rapeseed oil obtained from seeds of two subsequent crops were investigated. It was observed that losses of tocopherols exceeded 30%, two thirds of which resulted from distilling off during deodorization. The ratio of vitamin E to essential unsaturated fatty acids expressed as the Harris coefficient decreased in the refined oil obtained from seeds of two subsequent crops by about 28%. 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Gräfe und Unzer Verlag GmbH, München (Germany) 199 Google Scholar Citing Literature Volume102, Issue10October 2000Pages 618-623 ReferencesRelatedInformation
Publication Year: 2000
Publication Date: 2000-10-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 5
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