Research and Innovation in Food Science and Technology

Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS

Document Type : Original Paper

Authors

1 PhD. Student, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran

2 Associate Professor, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran

3 Professor, National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan

Abstract

Rapeseed oil Deodorizer distillate (RODD) is regarded as a waste material of the rapeseed oil industries obtained during the deodorization process. It contains valuable bioactive nutritive compounds such as phytosterols, tocopherols, and squalene. In the present study, some physical and chemical properties such as color, free fatty acid value (as % oleic), saponification value (mg KOH/g), neutral oil (%), unsaponifiable matter (%), total tocopherols (mg%), total phytosterols (%) were determined ultrasonic assisted separation was applied to quick fractionation of rapeseed oil deodorizer distillate into the lower polar unsaponifiable methanol fraction and upper non-polar saponifiable hexane fraction mainly containing the lipids. The composition of natural lipids found in the methanolic extract of RODD was determined by HPLC while the fatty acid composition was evaluated by gas chromatography-mass spectrometry (GC-MS).Squalene had higher relative standard deviations 3%, while Tocopherols and sterols had low relative standard deviations ranging between 0.11-0.36 and 0.04-0.28% in distillate sample respectively. Based on the results, the most abundant compounds in rapeseed distillate sample were phytosterols (15.5-22.14%).However, the concentration of squalene and tocopherol was 1.9-2.05% respectively.Triglycerides were also the main glycerides of distillate. The results of the present study indicated that the polar lipid bioactive fraction was effectively extracted with methanol without saponification using a nondestructive approach

Keywords

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Research and Innovation in Food Science and Technology
Volume 9, Issue 4
February 2021
Pages 351-362
  • Receive Date: 22 December 2019
  • Revise Date: 08 June 2020
  • Accept Date: 24 July 2020