Table 1.
Changes in squalene content (mg/100 g) of vegetable oils during refining stepsa
| Refining Steps | Olive oil (n = 10) | Sunflowerseed oil (n = 10) | Rapeseed oil (n = 10) | Corn oil (n = 8) | Soybean oil (n = 8) |
|---|---|---|---|---|---|
| Crude oil | 491.0a ± 15.55 | 13.8a ± 0.39 | 26.2a ± 0.08 | 24.7a ± 0.40 | 18.1a ± 0.11 |
| Neutralization/Physic. Refining | 427.0a ± 9.89 (13.0) | 12.8b ± 0.36 (6.9) | 25.7b ± 0.11 (1.7) | 23.0b ± 0.31 (7.3) | 15.6b ± 0.11 (13.5) |
| Bleaching | 392.5b ± 7.77 (7.0) | 12.1b ± 0.25 (5.3) | 24.2c ± 0.10 (5.5) | 20.4c ± 0.29 (11.9) | 13.3c ± 0.06 (13.0) |
| Deodorization | 315.5c ± 6.36 (15.6) | 9.9c ± 0.32 (16.9) | 22.0d ± 0.08 (3.2) | – | – |
| Winterization | 290.0d ± 9.89 (5.2) | 9.2d ± 0.30 (4.0) | 21.1e ± 0.06 (8.7) | 25.9b ± 0.27 (6.8) | 12.5d ± 0.08 (4.4) |
The values given in parenthesis are the % reduction of squalene during each of refining steps
a–d Values with same letters within each column are not significantly different (p > 0.05)
aData are mean values of duplicate analysis ± standard deviation