0.tedud;Le.. FISHERIES AND MARINE SERVICE Translation Series No , 3055 On reductive tendency.of sterol. contents in edible oils. ,and fats, during commercial'processing proéedures by H. Kanematsu, T. Maruyama, I. Niiya, M. IMamUra, and T. Matsu• oto — Shokuyo Yushi noS,eisei - KakO:Kotei_ni olceru Suterin.no Ky6do ni tàùite From: Yukagaku. (Oil Chemistry 22(10 ) • 814817 Translated,hythe Tranalatien HUreaU(HE/u) • Services Division Mult•lingual • Departmentof the SeOretary of:State of , Cane4s Department of theSpvironment .Fisherles'and Marine Service - Halifax LabbratorY • . Halifax, N.É. 12 pages tyPescript. DEPARTMENT OF THE SECRETARY OF STATE SECRÉTARIAT D'ÉTAT TRANSLATION BUREAU BUREAU DES TRADUCTIONS MULTILINGUAL SERVICES DIVISION DES SERVICES DIVISION MULTILINGUES Fe•111 TRANSLATED FRONI TRADUCTION DE INTO EN Japanese English AUTHOR - AUTEUR H. Kanematsu, T. Maruyama, 1. Nilya, M. Imamura, aid T. Matsumoto TITLE IN ENGLISH - TITRE ANGLAIS On Reductive Tendency of Sterol Contents In Edible Oils and Fats during Commercial Processing Procedures TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS) Shokuyo Yushi no Seisei Kako Kotei TITRE EN LANGUE ÉTRANGÉRE (TRANSCRIRE EN CARACTÈRES ROMAINS) ni okeru Suterin no Kyodo ni tsuite REFEREPICE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE FOREIGN CHARACTERS. RÉFERENCE EN LANGUE ÉTRANGÉRE (NOM DU LIVRE OU PUBLICATION), AU COMPLET, TRANSCRIRE EN CARACTÉRES ROMAINS. YUkagaku REFERENCE IN ENGLISH - RÉFÉRENCE EN ANGLAIS Journal of Oil Chemistry PAGE NUMBERS IN ORIGINAL PUBLISHER - ÉDITEUR DATE OF PUBLICATION NUMÉROS DES PAGES DANS DATE DE PUBLICATION L'ORIGINAL YEAR ISSUE NO. pp. S14-7 VOLUME NUMÉRO PLACE OF PUBLICATION ANNE NUMBER OF TYPED PAGES LIEU DE PUBLICATION NOMBRE DE PAGES DACTYLOGRAPHIÉES Tokyo, Japan 1973 22 12 12 REQUESTING DEPARTMENT Environment TRANSLATION BUREAU NO. 784552 MINISTRE-CLIENT NOTRE DOSSIER N 0 BRANCH OR DIVISION Fisheries Service TRANSLATOR (INITIALS) HE / DIRECTION OU DIVISION TRADUCTEUR (INITIALES) PERSON REQUESTING Allan------- T. Reid JUN - 3 19 74 DEMANDÉ PAR YOUR NUMBER UNEDITED TRANSLATION VOTRE DOSSIER NO For information only DATE OF REQUEST TRADUCTIO.N NON REVISE.E 01-04-71 DATE DE LA DEMANDE information soulomere SOS.200.10-6 (REV. 2/68) 7850-21-029-533 3 DEPARTMENT OF THE SECRETARY OF STATE SECRÉTARIAT D'ÉTAT TRANSLATION BUREAU BUREAU DES TRADUCTIONS MULTILINGUAL SERVICES DIVISION DES SERVICES DIVISION MULTILINGUES f---e-44 CLIENT'S NO. DEPARTMENT DIVISION/BRANCH CITY N0 DU CLIENT MINISTÉRE DIVISION/DIRECTION VILLE Environment Fisheries Service Ottawa, Ont. " BUREAU NO. LANGUAGE TRANSLATOR (INITIALS) N° DU BUREAU LANGUE TRADUCTEUR (INITIALES) JUN - 3 1974 784552 Japanese HE / 23 On Reductive Tendenc of Sterol Contents in Edible Oils and Fats during CommerciarProcessing Procedures Hiromu Kanematsu*, Takenori Maruyama * , Isao Niiya* , Masao Imamura* and Taro Matsumoto** LU * Japan institute of Oils & Fats, Other Foods Inspection, t) Foundation (27-8, Nihonbashi Hama-cho, 3-chome, g-L1> E • Chuo-ku, Tokyo) c 0 z 0 0 -0 ** Faculty of Science & Engineering, Nihon University (Surugadai-Kanda, Chiyoda-ku, Tokyo) f- a 0 2- • For English summary, see p. 13. D Lu U.. c 1 Preface The method employed to determine the rate at which animal and vegetable oils and fats combine in oil and fat materials used for food products such as margarine and shorten- ing,is by estimation from the compositional ratio of animal 1-3 sterol and vegetable sterol. However, due to various reasons, among them the fact that sterol content varies with the species of oil and fat, the compositional ratio of sterols in most cases does not reflect the composition of oil and fat 2 materials. SOS-200-10-31 .. 2 .. Many reports have been written on the subject of sterol 4-7 content in animal and vegetable oils and fats , but we believe that the evaluation of these reports as they stand is hazardous for the following reasons among others. First, depending upon the method of measurement used, there is a 7 difference in quantitative value ; and second, the records for the processing of the oils and fats analyzed are not always clear. As a part of the study on additions and components present in minute quantity in margarine and shortening, the present writers examined the behavior of sterols during the processing procedures of oils and fats, as well as the difference In sterol content in the various species of oil and fat, and hereby report as follows. 2 Samples and Method of Experiment p.815 2.1 Samples The samples were obtained from refineries of oil and fat. They consisted of oils and fats from four commercially processed species of animal oil and fat, and eight commercially processed species of vegetable oil and fat, in the forms of crude oil) and specimens secured at each stage in the processes of deacidificatioh, decoloration, hydrogenation, and deodoriza- 'tion. The samples were furnished by the refineries of Asahi Denka Kogyo CO. Ltd., Miyoshi Yushi Co. Ltd., Tsukijima Shoktihin Kogyo Co. Ltd., Nihon Yushi. Co. Ltd., Ueda Seiyu Co. Ltd., Taiyo Yushi Co. Ltd., Kano Yushi Co. Ltd. and Nikka Yushi Co. Ltd. The properties of crude oil used for the experiment, and the changes in the rates of iodation, oxidation, and peroxi- * dation caused by refining and hydrogenation are shown by the mean values of the various species in Table 1. 2.2 Method of Experiment We measured the content of unsaponifiable matter by "The Standard Analytical Method for the Examination of Oils and 8 Fats" , and we employed for sterols the method which we pre- viously reported. That is to say, on the understanding that unsaponifiable matter would be dealt with next, we sought the compositional ratio of sterols by performing Thin Layer Chromatography and Gas Liquid Chromatography. Furthermore, we prepared a separate sample by adding a fixed quantity of cholesterol.or vegetable sterol as a control substance, and also performed TLC and GLC on it. We thon calculated the sterol content from the difference in the peak areasof the two, and the known amount of the control substance added. The conditions of TLC and GLC are as follows. * Translatorls Note: In section 2.1 ("Samples") and section 3.1 ("Sterol Content and the Content of Unsaponifiable Matter in Each Species'of Oil and Fat"), "refining" refers to deacidification, decoloration, - , and deodorization,. and "hydrogenation" to hydro- genation and deodorization as the footnotes of Tables 1 and 2 illustrate. 4 Table-1 Properties and effect of processing on various oils and fats (mean value). mp (°C) S.V. I.V. A.V. P.O.V. Species n Re- ^ t Hydroge- Re- Hydroge. Re- Hydroge- Crude Crude Crude Crude Crude fined • nated fined^•t natedt" finedt'' nated^et Beef tallow 39.3 196.8 49.2 47.5 34.7 6.39 0.06 0.13 j 7.55 0.73 0.78 Pork fat 6? 29.8 197.3 63.9 62.3 51.0 5.18 0.08 0.11 7.40 1,59 0.55 186.6 150.9 - 78.6 5.20 - 0.10 5.76 - 0.52 Fish oil t ..4 - .• Whale oil 2 - 187.2 125.2 - !• -72.5 8.89 - 0.10 10.39 , - 0.44 Coconut oil 2 24.1 258.5 8.6 7.9 1.6 6.15 0.07 0.07 1.03 0.57 0.05 Palm kernel oil 1 27.1 246.7 • 18.5 16.8 ; - 11.39 0.07 - 10.06 0.67 - Palm oil 2 36.7 200.1 53.6 51.8 44.9 6.90 0.08 0.15 11.32 0.45 0.64 Soybean oil 1 2 - 196.7 129.4 130.6 70.6 1.21 0.10 0.19 11.15 1.34 0.41 Cottonseed oil 1 - 197.6 113.7 112.1 70.3 2.03 0.10 0.08 3.08 1.26 0.44 Kapok oil 1 - 199.0 102.6 104.3 - 14.12 0.10 - 7.50 1.90 - Rapeseed oil 1 - 177.4 105.9 106.5 - 0.85 0.12 - •. 6.71 0.74 - Rice bran oil 1 - 173.4 96.9 107.2 16.37 0.18 - 10.08 Î 1.95 (a) Deacidified, decolorized and deodorized (b) Hydrogenated and deodorized Table-2 Comparison of sterol and unsaponifiable matters content in crude oils and fats with those in processed with or without hydrogenationg. Sterol (rzg/ Uaraponifiable . uaaucr^ \/al Sample Re- Hydroge. Re- Hydroge- Crude Crude finedr•t nated^6t finedt•' nated"' A 1.90 1.11 - 0.83 0.50 B 2.08 1.04 - 0.75 0.46 - Beef tallow C 2.03 1.18 - 0.98 0.59 - D 1.94 - 0.90 0.84 - 0.56 A 1.39 0.50 - 1.05 0.42 - I B •1.09 0.46 - 0.73 0.43 C. 1.16 0.63 - 1.06 0.47 Pork fat D 1.10 0.54 - 1.05 0.49 E 0.83 0.41 - 0.83 0.46 - F 1.03 - 0.38 0.71 - 0.43 A 4.24 - 1.84 1.91 - 1.04 B 4.95 - 1.86 1.88 1.16 Fish oil C 5.30 - 1.96 2.11 - .1.03 D 5.44 - 1.90 2.19 - I 1.08 A 5.19 - 2.82 1.81 - 1.16 Whale oil { ll B 4.00 2.61 1.68 1.04 f A 1.09 0.94 0.54 0.43 0.36 0.31 Coconut oil t B 1.06 0.88 0.45 0.34 0.31 0.30 Palm kernel oil 1.27 0.86 - 0.47 0.33 f A 0.65 0.32 - 0.93 0.33 Pal m .m oil B 0.98 0.36 1.02 0.60 A 3.69 2.82 1.88 2.54 1.78- 1.24 Soybeaa oil 1 B 3.68 3.01 - 2.98 1.30 - Cottonseed oil 4.58 3.85 2.41 1.30 0.90 0.74 Kapok oil 3.84 2.27 - 1 0.83 0.62 ! Rapeseed oil 6.85 i 5.72 ( - 1.39 1.05 Rice bran oil -_I 21.77 10.55 - 5.79 2.50 (a) Desicidified, decolorized and deo^orized (b) Hydro},enated and deodorizcd TLC: Supporting phase hieselge1 G 0.3mm thick Developing Solvent Chloroform: ethyl ester: acetic acid (94:5:1) GLC: Column 3mm x lm Glass Column p.816 Filler 2% OV-17/ehromosorb W (DMCS) 80/100 mesh 3 Result of the Expnriment and Conclusions 3.1 Sterol Content and the Content of Unsa,onifiable Matter in Each Species of Oil and Fat Table 2 illustrates the sterol content and the content of unsaponifiable matter in the crude, refined and hydrogenated oils of each of the four species of animal oil and fat and eight species of vegetable oil and fat used in the experiment.