New Method Based on Zone Melting for Determining Wax Content in Sunflower Oils
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New Method Based on Zone Melting for Determining Wax Content in Sunflower Oils Yonglin Li 1 & Yaoyao Dong 1 & Rui Liu 2 & Shaoxia Shi 1 & Jia Chen 1 & Shasha Wen 1 & Yanan Xing 2 & Xiuzhu Yu 1 Received: 17 June 2020 / Accepted: 12 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, we developed a new method based on zone melting (ZM) for wax determination in sunflower oils. The system point moving, oil composition, and crystallization were analyzed by differential scanning calorimetry, Fourier transform infrared spectroscopy, and microscopy, respectively. The signal of the light sensor versus wax content was confirmed and validated by traditional turbidimetric method. Results showed that ZM could concentrate wax in oil and form wax crystals. These crystals grew at low temperature within 30 min, and the laser light scattered by the crystals was detected through a sensor. The calibration of 0–200 mg/kg was established. The relative standard deviation and percentage recovery of the proposed method were 3.87% and 106.01%, respectively. The proposed method showed good accuracy and precision. Moreover, this novel method is environmentally friendly, making it suitable for use in quality control, analytical laboratories, and assessment of sunflower oils. Keywords Sunflower oil . Wax content . Zone melting . Determination
Introduction Sunflower oil is an important source of virgin edible oil in the world, especially in Europe. Sunflower oil, because of its high oleic content, is drawing increasing attention because its fatty acid composition is comparable to that of rapeseed and olive oil. The high oleic acid content of sunflower oil results in high oxidative stability, making the oil interesting for a wide range of applications (Raß et al. 2008). However, producing high-quality tasty virgin sunflower oils is challenging because in contrast to other raw materials, about 30% of sunflowers consist of hulls that are covered by waxes (Morrison et al. 1984). Waxes are kinds of minor compounds responsible for the cloudiness in refined vegetable oils (Martini and An 2000). The chemical structure of waxes is a fatty acid linked via an ester group to a long chain fatty alcohol also called wax esters (Cert et al. 2000). This structure of waxes confers them with a high melting point. These * Xiuzhu Yu [email protected] 1
College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, People’s Republic of China
2
Cereal Industrial Technology Academy, Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Center, Xingtai 054100, Hebei, People’s Republic of China
waxes exist in the cell wall and seed skin; the seed skin of sunflower contains 2.5–3% wax (Morrison et al. 1981). These waxes are incorporated into the oil during extraction. The wax content of oils obtained by solvent extraction is higher than that obtained by mechanical extraction (Biedermann et al. 2008; Cert et al. 2000). Most waxes
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