عنوان مقاله
سهم فرایند تغییر ماهیت و بوزدایی روغن های سندرم روغن سمی
فهرست مطالب
چکیده
مقدمه
فرایند تصفیه
فرایند تصفیه روغن TOS
نتیجه گیری
بخشی از مقاله
اجزایی که قرار است حذف شوند، عبارتنداز کلیه ترکیبات غیر گلسریدی و گلیسریدی مضر و زیان بخش برای طعم، رنگ یا پایداری روغن های تصفیه شده و ایمنی آنها. آنها عمدتاً از فسفوراسیل گلیسرول ها، اسیدهای چرب آزاد، رنگدانه ها، مواد فرار و آلاینده ها تشکیل می شوند.
آلاینده های یافت شده در بیشتر روغن های خام اجزای مینوری هستند که معمولاً آلاینده های آلی بادوام یا POP نامیده شده اند.اینها عبارتند از آفت کش های کلردار شده (DDT ، توکسافن، آلدرین و …)، هیدروکربن های آروماتیک پلی سیکلی ، داکسین ها، فوران ها ، بی فنیل های پلی کلر و بازدارنده های شعله .
کلمات کلیدی:
Chemico-Biological Interactions 192 (2011) 142–144 Contents lists available at ScienceDirect Chemico-Biological Interactions journal homepage: www.elsevier.com/locate/chembioint Contribution of denaturing and deodorization processes of oils to toxic oil syndrome M. Victoria Ruiz-Méndez ∗ Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas, Sevilla, Spain article info Article history: Available online 13 January 2011 Keywords: Toxic oil syndrome Denaturing Deodorization abstract In this article, denaturing with aniline and refining process of the oil responsible for toxic oil syndrome is briefly reviewed. The aspects considered include description of conditions of the main refining steps in relation to aniline derivatives formation, with special focus on the deodorization stage. In this last step of the refining process, an increase in the temperature, applied to such an unusual oil, could have given rise to the formation of anilides and 3-N-phenylamino-1,2-propanediol esters. © 2011 Elsevier Ireland Ltd. All rights reserved. 1. Introduction Olive oil is an expensive oil and hence its adulteration with cheaper vegetable oils has been a traditional fraud problem in the food sector. The most dramatic health consequence of this practice occurred in 1981, when denatured rapeseed oil intended for industrial use was fraudulently included in the food chain mixed with olive oil. The toxic oil syndrome (TOS) continues to have a special relevance in the edible oil field, mainly for two reasons: firstly, because of the high number of people who suffered and still suffer the consequences of this poisoning and, secondly, because determination of the toxic agent(s) that caused it remains unclear yet [1]. The denaturing agent used was aniline and, at first, the content of anilides, resulting from the reaction of aniline with oil, was the marker that allowed to distinguish the adulterated oil. In the 1990s, especially by virtue of great advances in analytical techniques, it was demonstrated that some derivatives that had been described years before (PAPs, 3-N-phenylamino-1,2-propanediol esters) [2] showed a higher risk than did the fatty acid anilides [3]. On the other hand, from epidemiological studies, it was established that no cases were registered in the Catalonian area of delivery. The vast majority (99%) of the TOS cases occurred in the central and northwestern provinces of Spain. Three cases, however, were identified in the south and were the result of ingestion of oil from the Industria Trianera Hidrogenación (ITH) refinery in Seville [4] The oil refined by the ITH company and distributed by commercial companies in Madrid was identified as the main, and probably ∗ Corresponding author at: Avda. P. García Tejero, 4, 41012 Sevilla, Spain. Tel.: +34 954611550; fax: +34 954691262. E-mail address: mvruiz@ig.csic.es the only, oil responsible for the TOS epidemic [2]. Moreover, PAP esters were not detected in unrefined aniline-denatured samples of rapeseed oil delivered to ITH [5]. Hence it is likely that the causal toxic agent(s) were formed in the denatured rapeseed oil during the refining process, and that the process varied from one factory to another. At that time, a systematic work plan was established between the Instituto de la Grasa in Seville (IGS) and Centro de Investigación sobre el. Síndrome del Aceite Tóxico (CISAT) for determining, at both laboratory and industrial scale, those variables that led to the production of the toxic oil. The contents of oleoyl anilide (OA), mono-oleyl 3-N-phenylamino-1,2-propanediol (OPAP) and dioleyl 3-N-phenylamino-1,2-propanediol (OOPAP) in the ITH oil were used as the gold standard for these experiments. 2. Refining process Oil consists of a very complex mixture of triacylglycerols, partial glycerides, hydrocarbons, tocopherols, pigments, sterols, alcohols, triterpene acids, volatile compounds, phenolic compounds, phospholipids, and proteins. Refining of crude oil is done to remove unwanted minor components that make oils unappealing to consumers, trying to cause the least possible damage to the neutral oil as well as minimum refining loss. The components to be removed are all those glyceridic and non-glyceridic compounds detrimental to flavour, colour or stability of the refined oils and safety. They are primarily phosphoracylglycerols, free fatty acids, pigments, volatiles and contaminants [6]. Contaminants found in most crude oils are minor components commonly called persistent organic pollutants or POP. These include primarily chlorinated pesticides (DDT, toxaphene, aldrin, etc.), polycyclic aromatic hydrocarbons, dioxins, furans, polychlorinated biphenyls and polybrominated flame retardants 0009-2797/$ – see front matter © 2011 Elsevier Ireland Ltd. All rights reserved.
