Table 1.
Summary table of different conditions used in different stages of the refining process.
Fig 1.
Acid value, peroide value, and p-Anisidine value of oils of number 1 (A), number 2 (B), number 3 (C), number 4 (D), number 5 (E) during every refining step including the degumming, neutralization, bleaching and deodorization.
Table 2.
Color of five different kinds of rapeseed oils before and after refining.
Fig 2.
Samples of oils of number 1 (A), number 2 (B), number 3 (C), number 4 (D), number 5 (E) before and after refining.
Fig 3.
Total ions chromatograph of phytosterols of rapeseed oil analyzed by GC-MS (A); secondary mass spectrum of brassicasterol (B), campesterol (C) and β-sitosterol of rapeseed oil (D).
Fig 4.
Phytosterols content of oils of number 1 (A), number 2 (B), number 3 (C), number 4 (D), number 5 (E) during every refining step including the degumming, neutralization, bleaching and deodorization.
Fig 5.
The α-tocopherol, γ-tocopherol and δ-tocopherol contents of oils of number 1 (A), number 2 (B), number 3 (C), number 4 (D), number 5 (E) during every refining step including the degumming, neutralization, bleaching and deodorization.
Fig 6.
The TPC, β-carotene and ORAC of oils of number 1 (A), number 2 (B), number 3 (C), number 4 (D), number 5 (E) during every refining step including the degumming, neutralization, bleaching and deodorization.
Fig 7.
Trans-linoleic and trans-linolenic percentage contents of oils of number 1 (A), number 2 (B), number 3 (C), number 4 (D), number 5 (E) at different deodorized temperature including 190°C, 210°C, 230°C, 250°C and 270°C.