Convenient method for the simultaneous production of high-quality fragrant rapeseed oil and recovery of phospholipids via electrolyte degumming

A degumming protocol, which utilized sodium chloride solution (SCS), was developed to remove phospholipids (PLs) and retain the flavor of fragrant rapeseed oil (FRO). The composition of PLs, physicochemical characteristics, and flavor profile of FRO were determined to assess the degumming effect of SCS. The PL removal rate of the finally optimized degumming procedure (SCS concentration of 3%, w/w) was 90.7%, which was superior to that of water degumming (86.3%). Moisture, total phenolic, and phytosterol contents indicated the high quality of the oils subjected to 3% SCS degumming. Additionally, FRO produced via the developed method had a bright color, and its flavor was well retained. Moreover, the PLs obtained via 3% SCS degumming exhibited better emulsifying capability than commercial lecithin, suggesting that the recovered PLs could be reclaimed. Therefore, the proposed technology is economical and effective. It has a promising prospect in industrial FRO degumming.

Automated summary

This study developed a degumming protocol using sodium chloride solution to remove phospholipids and retain the flavor of fragrant rapeseed oil. The optimal degumming procedure achieved a phospholipid removal rate of 90.7% and resulted in high-quality oil. The recovered phospholipids exhibited better emulsifying capability than commercial lecithin.