New technology for low-temperature deodorization of sunflower oil New technology for low-temperature deodorization of sunflower oil
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Abstract
Using sunflower oil as an example, the possibility of deodorizing oils using a new method has been proven - by chemically transforming aldehydes and ketones that are part of their composition. As a result, the taste and smell of oil is depersonalized. Rational conditions of low-temperature deodorization were established: temperature - 90℃, duration - 16 minutes, amount of ethyl alcohol - 2%, amount of catalyst (concentrated sulfuric acid) - 0.05%. The impact of low-temperature deodorization on the levels of oxidation products in sunflower oil has been investigated. A significant decrease in the content of peroxides and aldehydes, as well as the disappearance of rancidity, has been proven. It has been proven that esters of 3-monochloropropane-1,2-diol and esters of glycidyl are not formed during low-temperature deodorization. Also, in the proposed method there is no need to heat fats to ≥200℃, no hot steam is used.
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References
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Xu L., Yu X., Li M., Chen J., Wang X. Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS. International Journal of Food Properties, 2017, 20(3): 2926-2938. http://doi.org/10.1080/10942912.2017.1382510
Yabani D.S., Ofosu I.W., Ankar-Brewoo G.M., Lutterodt H.E. Toxicity of dietary exposure to 3‐monochloropropanediol, glycidol, and their fatty acid esters. Journal of Food Quality, 2024, 1(7): 7913820. https://doi.org/10.1155/2024/7913820
Yang C., Wang C., Wang M., Qin X., Hao G., Kang M., Hu X., Cheng Y., Shen J. A novel deodorization method of edible oil by using ethanol steam at low temperature. Journal of Food Science, 2021, 86(2): 394-403.https://doi.org/10.1111/1750-3841.15578
Bi J., Ping C., Chen Z., Yang Z., Li B., Gao Y., He H. Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization. International Journal of Gastronomy and Food Science. 2024, 36(6): 100939. https://doi.org/10.1016/j.ijgfs.2024.100939
Capeletti M.R., Balzano L., de la Puente G., Laborde M., Sedran U. Synthesis of acetal (1,1-diethoxyethane) from ethanol and acetaldehyde over acidic catalysts. Applied Catalysis A: General, 2000, 198(1–2): 1-4. http://doi.org/10.1016/s0926-860x(99)00502-5
Cheon E., Mattes R.D. Perceptual quality of nonesterified fatty acids varies with fatty acid chain length. Chemical Senses. 2021, 46(4): bjab023. https://doi.org/10.1093/chemse/bjab023
Chu Y., Mei J., Xie J. Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis. Food Chemistry: X, 2023, 20(12): 100968. https://doi.org/10.1016/j.fochx.2023.100968
Demydova A., Molchenko S., Levchuk I., Nosenko T. Content of MCPD-esters and glycidol esters in fat and oil products. Scientific Works of NUFT, 2021, 27(1): 135-150. http://doi.org/10.24263/2225-2924-2021-27-1-15 [In Ukrainian]
European Commission. Amending Regulation (EC) 1881/2006 as regards maximum levels of glycidyl fatty acid esters in vegetable oils and fats, infant formula, follow‐on formula and foods for special medical purposes intended for infants and young children, 2018. Available at: https://eur-lex.europa.eu/eli/reg/2018/290/oj
Greyt W. Deodorization. In: Bailey's Industrial Oil and Fat Products. (W. De Greyt Ed.). John Wiley & Sons, Inc. 2020, рр. 1-44. Print ISBN: 9780471384601; Online ISBN: 9780471678496 http://doi.org/10.1002/047167849x.bio027.pub2
Güner M., Yılmaz E., Yüceer Y. Off-odor removal from fish oil by adsorbent treatment with selected metal-organic frameworks. Flavour and Fragrance Journal, 2019, 34(3): 163-174. http://doi.org/10.1002/ffj.3489
Jablaoui C., Besombes C., Jamoussi B., Rhazi L., Allaf, K. Comparison of expander and Instant Controlled Pressure-Drop DIC technologies as thermomechanical pretreatments in enhancing solvent extraction of vegetal soybean oil. Arabian Journal of Chemistry, 2020, 13(10): 7235-7246. https://doi.org/10.1016/j.arabjc.2020.08.005
Jamoussi B., Jablaoui C., Hajri A.K., Chakroun R., Al-Mur B., Allaf K. Thermomechanical Autovaporization (MFA) as a deodorization process of palm oil. Foods, 2022, 11(24): 3952. https://doi.org/10.3390/foods11243952
Jeleń H.H., Majcher M., Dziadas M. Microextraction techniques in the analysis of food flavor compounds: A review. Analytica Chimica Acta, 2012, 738(8): 13-26. http://doi.org/10.1016/j.aca.2012.06.006
Keydel T., Link A. Synthetic approaches, properties and applications of acylals in preparative and medicinal chemistry. Molecules, 2024, 29(18): 4451. https://doi.org/10.3390/molecules29184451
Laska M., Ringh A. How big is the gap between olfactory detection and recognition of aliphatic aldehydes? Attention, Perception & Psychophysics, 2010, 72(4): 806-812. http://doi.org/10.3758/APP.72.3.806
Lee A.P., King W.G. Edible oil deodorizing equipment and methods. Oil & Soap, 1937, 14(10): 263-269. https://doi.org/10.1007/BF02542987
Liu Y., Li J., Cheng Y., Liu Y. Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics. LWT, 2019, 101(3): 331-341. http://doi.org/10.1016/j.lwt.2018.11.033
Ouellette R.J., Rawn J.D. Aldehydes and Ketones: Nucleophilic Addition Reactions. Organic Chemistry, 2014, 629-657. https://doi.org/10.1016/B978-0-12-800780-8.00019-X
Ozcan-Sinir G. Detection of adulteration in extra virgin olive oil by selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics. Food Control, 2020, 118(12): 107433. http://doi.org/10.1016/j.foodcont.2020.107433
Putri S.P., Ikram M.M.M., Sato A., Dahlan H.A., Rahmawati D., Ohto Y., & Fukusaki E. Application of gas chromatography-mass spectrometry-based metabolomics in food science and technology. Journal of Bioscience and Bioengineering, 2022, 133(5): 425-435. https://doi.org/10.1016/j.jbiosc.2022.01.011
Scortichini S., Boarelli M.C., Castello M., Chiavarini F., Gabrielli S., Marcantoni E., Fiorini D. Development and application of a solid-phase microextraction gas cromatography mass spectrometry method for analysing volatile organic compounds produced during cooking. Journal of Mass Spectrometry, 2020, 55(11): 4534. http://doi.org/10.1002/jms.4534
Tao C., He L., Zhou X., Li H., Ren Q., Han H., Hu S., Su S., Wang Y., Xiang J. Review of emission characteristics and purification methods of volatile organic compounds (VOCs) in cooking oil fume. Processes, 2023, 11(3): 705. https://doi.org/10.3390/pr11030705
Van Dongen W.D., Donders J.J.H. Introduction to Volatile Compounds in Food.In: Volatile Compounds in Food Online Database (Donders JJH Ed.). Reeuwijk (The Netherlands): BeWiDo B.V. 1963-2021. Available at: https://www.vcf-online.nl/VcfHome.cfm
Xu L., Yu X., Li M., Chen J., Wang X. Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS. International Journal of Food Properties, 2017, 20(3): 2926-2938. http://doi.org/10.1080/10942912.2017.1382510
Yabani D.S., Ofosu I.W., Ankar-Brewoo G.M., Lutterodt H.E. Toxicity of dietary exposure to 3‐monochloropropanediol, glycidol, and their fatty acid esters. Journal of Food Quality, 2024, 1(7): 7913820. https://doi.org/10.1155/2024/7913820
Yang C., Wang C., Wang M., Qin X., Hao G., Kang M., Hu X., Cheng Y., Shen J. A novel deodorization method of edible oil by using ethanol steam at low temperature. Journal of Food Science, 2021, 86(2): 394-403.https://doi.org/10.1111/1750-3841.15578
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How to Cite
DEMYDOVA, Anastasiia et al.
New technology for low-temperature deodorization of sunflower oil.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 2, p. 167-181, oct. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/493>. Date accessed: 18 feb. 2026.
doi: https://doi.org/10.30721/fsab2025.v8.i2.493.