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首页> 外文期刊>European Journal of Lipid Science and Technology >Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed, and soybean oils
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Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed, and soybean oils

机译：植物油中的微量营养素：压榨和精制过程对向日葵油，菜籽油和大豆油中维生素和抗氧化剂的影响

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摘要

Tocopherols, phytosterols, polyphenols, and coenzymes Q are naturally present in oilseeds such as sunflower, rape, and soybean. Besides contributing to taste and color, micronutrients help protect against health disorders such as cardiovascular diseases and cancer. However, during the conventional oil manufacturing process, many minor components are lost. Given that diet is a major cause of cardiovascular diseases and cancer, it makes sense to optimize the content of micronutrients in food, and specifically in vegetable oils. These micronutrients have antioxidant properties that inhibit the oxidation of low-density lipoprotein cholesterol. This review summarizes important recent research emphasizing the impact of crushing and refining processes on the micronutrient content of different vegetable oils. After the crushing step, the total sterol content was high in crude rape, sunflower, and soybean oils, at 4358-10 569, 22124146, and 1735-4328 mg/kg, respectively. The tocopherol content was lower, at 464-1458, 725-1892, and 1094-2484 mg/kg, respectively, and the level of phenolics was 113-629, 10-120, and 23-148mg/kg, respectively. There fining process destroyed micronutrients: 10-36% loss of total tocopherols, 6-52% loss of total sterols, and 93-98% loss of polyphenols. Studies have focused on improving the extraction of tocopherols by alternative heating (microwave treatment, roasting, or steaming processes). These treatments improved tocopherol content, and extraction was faster and consumed less energy.
机译：生育酚，植物甾醇，多酚和辅酶Q天然存在于油料种子中，例如向日葵，油菜和大豆。除了有助于味道和颜色，微量营养素还有助于预防健康疾病，如心血管疾病和癌症。然而，在常规的石油制造过程中，损失了许多次要成分。考虑到饮食是导致心血管疾病和癌症的主要原因，因此有必要优化食物中微量营养素的含量，尤其是植物油中的微量营养素的含量。这些微量营养素具有抗氧化特性，可抑制低密度脂蛋白胆固醇的氧化。这篇综述总结了最近的重要研究，重点是粉碎和精炼过程对不同植物油中微量营养素含量的影响。压碎步骤后，粗菜油，向日葵油和大豆油中的总固醇含量较高，分别为4358-10 569、22124146和1735-4328 mg / kg。生育酚含量较低，分别为464-1458、725-1892和1094-2484 mg / kg，酚类含量分别为113-629、10-120和23-148mg / kg。精制过程破坏了微量营养素：生育酚总量损失10-36％，甾醇总量损失6-52％，多酚损失93-98％。研究集中在通过替代加热（微波处理，焙烧或蒸煮过程）改善生育酚的提取上。这些处理提高了生育酚的含量，提取速度更快，消耗的能量更少。

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