ontribution of denaturing and deodorization processes of oils o toxic oil syndrome
eywords: oxic oil syndrome enaturing 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.
Elimination of pesticides in olive oil by refining using bleaching and deodorization
The effects of the processing steps on some pesticides during physical refining of olive oil were determined. Oil samples were spiked with four types of pesticides, i.e. endosulfan (alpha-endosulfan, beta-endosulfan and endosulfan sulphate), simazine, oxifluorfen and diflufenican, and subjected to physical refining (bleaching and deodorization). The removal of contaminants by bleaching earths was compared using five types of commercial earths. Deodorization assays under laboratory (10 kg) and discontinuous pilot plant (200 kg) conditions at different temperatures and treatment times were carried out. Bleaching seemed effective only for the elimination of simazine. For removal of the other pesticides tested, a physical refining treatment was required at 240°C in the deodorizing stage for different periods (1 h for diflufenican, oxifluorfen and alpha-endosulfan, 2 h for beta-endosulfan and 3 h for endosulfan sulphate).
Behavior of Pyrethroid Pesticides toward Edible Oils during Refining
Soybean oil to which had been added 9 pyrethroid pesticides (pyrethrins, cyhalothrin, deltamethrin, permethrin, cypermethrin, cyfluthrin, fluvalinate, fenvalerate and flucythrinate, 5mg/kg each) was refined during degumming, alkali-refining, bleaching and deodorization. The amounts of the pesticides in the oil were determined immediately subsequent to each of these processes.All pesticides remained for the most part in the oil during degumming, alkali-refining and bleaching. During deodorization at 260°C, pyrethrins remarkably decreased, while the amounts of cyhalothrin, deltamethrin, permethrin, cypermethrin and cyfluthrin were reduced by nearly a half. Only slight decrease was noted in fluvalinate, fenvalerate and flucythrinate under the same conditions.