Effect of Sodium Hydroxide and Other Salts on Gossypol Content of Cottonseed Meal and Oil

✍ Scribed by Gad, T. E. ;El-Zalaki, E. M.

• Publisher: John Wiley and Sons
• Year: 1980
• Weight: 447 KB
• Volume: 82
• Category: Article
• ISSN: 0931-5985
• DOI: 10.1002/lipi.19800821007

✦ Synopsis

Abstract

Egyptian cottonseed meats used for oil production were obtained from one of the factories dealt with oil production in Egypt. The meats were cooked with some salts by using paraffin oil bath prior to oil extraction. The study revealed that different volumes of sodium hydroxide solutions of various concentrations when added to cottonseed meats before cooking greatly reduced the free gossypol content and the total gossypol of meals and oils by 28.3 to 92.9 and 17.9 to 100%, respectively. The extent of reduction depend mainly on the volume of the alkaline solution rather than on its concentration. The oil had a low free fatty acids content (0.33%) due to the alkali treatment. Cooking cottonseed meats with 1.85% calcium hydroxide and 0.5% ferrous sulphate solutions, reduced the gossypol content of the crude oil by 91%. The oil had colour of 9 red units, and free fatty acids content of 0.59%. This treatment completely diminshed the free gossypol content of meal. The crude protein content of the meals was decreased by 6 to 7%. This may be attributed to the loss of nitrogen due to the cooking by using the paraffin oil bath.