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Journal of Food Technology Research

June 2020, Volume 7, 1, pp 9-47

The Oils Refining Process and Contaminants in Edible Oils: A Review

Souleymane Zio

,

Hama Cisse

,

Oumarou Zongo

,

Flibert Guira

,

Francois Tapsoba

,

Namwin Siourime Somda

,

Fatoumata Hama-Ba

,

Laurencia Toulsoumde Songre-Ouattara

,

Cheikna Zongo

,

Yves Traore

,

Aly Savadogo

Souleymane Zio 1 Yves Traore 1 Aly Savadogo 1 ,
;
Hama Cisse 1 Oumarou Zongo 1 Flibert Guira 6
Francois Tapsoba 1 Namwin Siourime Somda 8

Fatoumata Hama-Ba 9 Laurencia Toulsoumde Songre-Ouattara 9 Cheikna Zongo 1 

  1. Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, Burkina Faso. 1

  2. Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, Burkina Faso; Gaoua Polytechnic University Center, Burkina Faso. 6

  3. Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, Burkina Faso; Department of Food Technology, Research Institute of Applied Sciences and Technology, Burkina Faso. 8

  4. Department of Food Technology, Research Institute of Applied Sciences and Technology, Burkina Faso. 9

Pages: 9-47

DOI: 10.18488/journal.58.2020.71.9.47

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Article History:

Received: 28 October, 2019
Revised: 03 December, 2019
Accepted: 08 January, 2020
Published: 24 February, 2020


Abstract:

Edible oils are widely consumed foods. These oils come from various animal materials raw and vegetable products. Edible oils are prone to many contaminants. Contaminants can be found at all levels from oilseed production to conservation through refining processes and end up in oils. The contaminants origin may be of endogenous or exogenous. These are water, phosphorus, non-visible insoluble compounds, free fatty acids, residual hexane, benzo [a] pyrene, pesticides, dioxins, mycotoxins, mineral oils, cargo residues, minerals such as iron, copper, lead, gossypol, many primary and secondary oxidation products, etc. To eliminate or limit these compounds having a nuisance or toxicity for the consumer, it is allowed the refining of oils (chemical, physical or enzymatic). In addition, the regulatory limits of anti-nutritional factors in edible oils have been set in order to obtain quality oils and to guarantee the health of consumer living in developing country. This results in analytical methods developed for quantitative and qualitative evaluation of oils intended for human consumption.
Contribution/ Originality
This study on the contaminants of edible oils contributes to knowledge the sanitary consumption of these oils and their analytical methods. Previously, the contaminants in the oils did not experience infatuation. Our study focuses on pesticides, mycotoxins and gossypol which are anti-nutritional factors present in edible oils widely consumed.

Keywords:

Edible oil, Refining, Contaminant, Mycotoxin, Pesticide, Gossypol.

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Wang, M.-Z., J.-S. Wang, B.-L. Li and F.-Y. GA

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Funding:

This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

All authors contributed equally to write manuscript and reviewed. We thank our Laboratory (LaBIA).

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