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Optimization of the refining process and oxidative stability of chufa (Cyperus esculentus L.) oil for edible purposes

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Abstract

Process conditions of alkali refining, bleaching, and deodorization of crude chufa oil extracted from chufa (Cyperus esculentus L.) tubers grown in Korea were optimized to obtain an edible grade vegetable oil. The overall scope of refining conditions was similar to other vegetable oils. The degumming process, however, could be omitted since phospholipids were removed during alkalirefining and bleaching processes. RBD (alkali-refined, bleached, and deodorized) chufa oil fully satisfied Korean quality standards for edible vegetable oil. Chufa oil contained a high level of oleic acid, along with palmitic acid and linoleic acid. Physicochemical properties of chufa oil were similar to olive oil. The order of oxidative stability of chufa oil was crude>deodorized>degummed>refined>bleached oil. RBD chufa oil was virtually colorless and bland tasting, and was considered suitable for edible purposes.

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  1. Department of Food Science and Biotechnology, Woosuk University, Samnye, Jeonbuk, 55338, Korea

    Suk Hoo Yoon

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  1. Suk Hoo Yoon
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Correspondence to Suk Hoo Yoon.

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Yoon, S.H. Optimization of the refining process and oxidative stability of chufa (Cyperus esculentus L.) oil for edible purposes. Food Sci Biotechnol 25, 85–90 (2016). https://doi.org/10.1007/s10068-016-0012-z

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  • DOI: https://doi.org/10.1007/s10068-016-0012-z

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