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| - Contribution of Phospholipid Pyrrolization to the ColorReversion Produced during Deodorization of Poorly DegummedVegetable Oils
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| - The Ehrlich reaction was optimized to determine the formation of pyrrolized phospholipids in edibleoils in an attempt to understand the color reversion produced during the deodorization of poorlydegummed edible oils. The procedure consisted of the treatment of the oil with p-(dimethylamino)benzaldehyde in tetrahydrofuran/2-propanol at a controlled acidity and temperature and thespectrophotometric determination of adducts produced. The extinction coefficient of Ehrlich adductswas calculated by using 1-[1-(2-hydroxyethyl)-1H-pyrrol-2-yl]propan-1-ol (1) as a standard and was15 300 M-1 cm-1. The response was linear and reproducible within the range of 0.334−48.6 μM ofcompound 1. When the assay was applied to a soybean oil treated with 100−1000 ppm ofphosphatidylethanolamine and submitted to deodorization, the formation of pyrrolized phospholipidswas observed at the same time that the disappearance of the phospholipid and the oil darkeningwere produced. The main changes were observed during the first steps of the deodorization process,when the oil was heated between 80 and 160 °C. During the initial heating of the oil until achieving200 °C, oil darkening, phosphatidylethanolamine disappearance, and pyrrolized phospholipid formationwere correlated, therefore suggesting a contribution of phospholipid pyrrolization to the oil darkeningproduced. Keywords: Carbonyl-amine reactions; nonenzymatic browning; oil degumming; oil deodorization; oilrefining; phospholipid analysis; phospholipid modification; pyrrole derivatives; pyrrole polymerization
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