EFFECT OF DEGUMMING METHODS ON QUALITY OF RAPESEED AND SUNFLOWER OILS

This study analyzed the effects of different degumming methods on the rapeseed and sunflower oils. Water degumming, acid degumming, and TOP degumming have been employed to reduce the content of phospholipids (P), calcium (Ca), magnesium (Mg), and iron (Fe) in the oils. After water degumming, the number of total phospholipids had decreased significantly (more than 80%) in both oils. Acid degumming further lowered phospholipids content more than 96%, and the protection factor (PF-indicates oxidative stability of oils) of values for rapeseed and sunflower oils have been 1.39 and 1.26, respectively. TOP degumming had effectively removed Fe, the amount of Fe was under the 0,4 p.p.m., resulting in improved oxidative stability, with PF values of 1.46 for rapeseed oil and 1.32 for sunflower oil. A higher protection factor has been achieved with lower Fe content in degummed oils. Overall, the degumming methods led to decreasing metal content and other impurities, improving quality of the oils. The findings emphasized the importance of efficient degumming processes in enhancing the quality of vegetable oils.

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