Effect of Industrial Refining Process on Fatty Acid, Sterol, Volatile Compound Profile and 3-MCPD Ester Content of Canola and Corn Oils

The study reports the changes in fatty acid and sterol composition; as well volatile 3-MCPD ester content of two commercial vegetable oils at different steps refining process. Canola corn were collected from neutralization, bleaching, winterization deodorization stages a chemical plant oil samples evaluated for acid, sterol, compounds contents. Results have shown that total contents decreased throughout process by 15.22% 42.57% canola oils, respectively. Total volatiles gradually during refining, however had significant increases bleaching step. between 0.19-0.26 mg kg-1 0.20-0.48 oils. Deodorization was found to be most influential stage formation esters.