Evaluation of α-Tocopherol and β-Sitosterol in Distillates of Refined Olive Oil

Document Type : Research Paper

Authors

1 M. Sc. Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Professor of the Department of Food Science and Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.

3 Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Abstract

Introduction: Olive oil, as the major source of lipids in the diet, has a high amount of unsaturated fatty acids and biological components such as phenolic antioxidants that could prevent the destructive effect of free radicals and mutation of cell structures. The nonsaponifiable components of vegetable oils are good sources of specific compounds such as sterols, tocopherols, squalene, fatty acids, and other substances. The aim of this investigation is to determine the components in particular α-Tocopherol and β-Sitosterol through deodorization process and have been accumulated in the distillate tank.
Materials and Methods: Olive oil and distillates were provided by Roghan-e-Ziton Nabe Tavakoly manufacturing company. Sterols ad tocopherols were evaluated before and after the deodorization process and in the distilled tank. Qualitative and quantitative determination of sterols and tocopherols were conducted using gas chromatography and high-performance liquid chromatography after the extraction of nonsaponifiable matters.
Results: The results showed that the deodorization process decreased the nonsaponifiable matters of olive oil such as sterols, tocopherols, hydrocarbons and some other components namely free fatty acids. Due to the lower temperature of the deodorization process for olive oil, in comparison to soyabean or sunflower oils, the accumulation of these components in the distilled tank were lower. There was no significant difference between sterol composition in distilled tank and oil samples.
Conclusion: Collected compounds in the distilled tank are valuable sources of vegetable sterols and α-tocopherol which might be employed in food and pharmaceutical formulation and industries.

Keywords

References

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