Impact de la trituration et du raffinage sur la teneur en micronutriments des huiles végétales de colza, soja et tournesol

Abstract

Mainly composed of triglycerides and their fatty acids, vegetable oils also contain between 1 and 5% of micronutrients such as tocopherols, phytosterols, polyphenols and coenzymes Q. Naturally present in rape, soya and sunflower seeds, these compounds are known for their benefits to health. Their transfer and their preservation from seed to oil appear as essential. However, much of these micronutrients are partially to totally destroyed during crushing and refining processes. Seed preparation (rolling, grinding, cooking), solvent extraction and purification of oils (neutralization, bleaching and deodorization) are, indeed, all steps that have a significant influence on levels of minor components of crude and refined oils. Work to demonstrate the efficiency of different alternative methods have then been conducted.