Stereospecific analysis of triacylglycerols from vegetable oils by two procedures—II: Normal and high-oleic sunflower oils

1997 ◽  
Vol 74 (8) ◽  
pp. 927-933 ◽  
Author(s):  
P. Damiani ◽  
L. Cossignani ◽  
M. S. Simonetti ◽  
F. Santinelli ◽  
M. Monotti
Keyword(s):  
Vegetable Oils ◽  
Stereospecific Analysis ◽  
High Oleic ◽  
Sunflower Oils

scholarly journals Characterization of different ozonized sunflower oils II. Triacylglycerol condensation and physical properties

2019 ◽  
Vol 70 (4) ◽  
pp. 330
Author(s):  
O. E. Ledea-Lozano ◽  
L. A. Fernández-García ◽  
D. Gil-Ibarra ◽  
M. Á. Bootello ◽  
R. Garcés ◽  
...  
Keyword(s):  
Physical Properties ◽  
Vegetable Oils ◽  
Unsaturated Fatty Acids ◽  
Chemical Species ◽  
Polar Compounds ◽  
Chemical Transformations ◽  
Scanning Calorimetry ◽  
High Oleic ◽  
Sunflower Oils

Within the chemical transformations that vegetable oils undergo, oxidative reactions are one of the most widely studied. During the process of oxidation oils react with oxygen in their different forms to produce a large variety of chemical species that alter their chemical and physical properties. This work is the second of a series of two in which the action of ozone on different sunflower oils was investigated. Ozone reacts with double bonds of unsaturated fatty acids which produce different peroxidated species. The presence of altered triacylglycerol (TAG) increases the polarity of the vegetable oils and induces changes in their physical properties. Moreover, peroxygenation alters the aggregation of TAGs, favoring the formation of dimers or oligomers that can substantially change the melting and crystallization profiles of these oils. In the present work the effect of ozonation on four different sunflower oils was studied: common sunflower, high oleic sunflower and two highly saturated sunflower oils, high palmitic and stearic in a high oleic background. Furthermore, the species of TAGs from the different oils that were affected by the ozone oxidative attack were studied. The formation of polar compounds and TAG aggregates were investigated as well as the effect caused by them on the physical properties of the oils as studied through differential scanning calorimetry.

scholarly journals Characterization of different ozonized sunflower oils I. Chemical changes during ozonization

2019 ◽  
Vol 70 (4) ◽  
pp. 329
Author(s):  
O. E. Ledea-Lozano ◽  
L. A. Fernández-García ◽  
D. Gil-Ibarra ◽  
N. Tena ◽  
R. Garcés ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vegetable Oils ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
High Oleic ◽  
Oxidation Rates ◽  
Sunflower Oils ◽  
Ft Ir ◽  
Fatty Acid Compositions

Vegetable oils are usually rich in unsaturated fatty acids which are susceptible to oxidation. The oxidation of vegetable oils has been one of the most widely studied fields within lipid chemistry, because it alters their properties and nutritive value, inducing the formation of harmful compounds and off-flavors. Moreover, oxidized vegetable oils display altered physical and chemical properties which are conferred by the newer oxygenated compounds they contain. This is the case of ozonized oils. Ozone is a powerful oxidizing agent that mainly acts on olefinic compounds which generate ozonides and other peroxidic species that can decompose into carbonilic fragments. The action of the oxidant and the later reactions depend on the chemical environment of the reaction as well as the carbonyl termination products resulting from peroxide cleavage. In recent years, sunflower oils with different fatty acid compositions have been developed by breeding and mutagenesis. They displayed higher contents of oleic, stearic or palmitic acids, which mainly alters their triacylglycerol composition. Therefore, four different sunflower oils, common, high oleic, high stearic-high oleic and high palmitic-high oleic, were oxidized with ozone and the progress of the reaction was monitored by measuring the level of oil peroxygenation and the changes in the oils’ fatty acid compositions. The peroxidated species formed during ozonation were studied by FT-IR spectroscopy. The main conclusions of this work were that ozonation caused linear oxidation rates that were similar in all the oils assayed. The addition of water accelerated oxidation, which tended to occur in linoleic polyunsaturated fatty acid The FT-IR pointed to the presence of ozonide-derived peroxides as the major oxygenated species.

ACTIVATION OF THE TRANSESTERIFICATIONS PROCESS OF VEGETABLE OILS TRIGLYCERIDES WITH METHANOL UNDER THE INFLUENCE OF MAGNETIC FIELD

2015 ◽  
Vol 11 (6) ◽  
pp. 3630-3634
Author(s):  
T.A. Mamedova ◽  
Z.M. Aliyeva ◽  
A.E. Aliyeva ◽  
R.T. Samedov ◽  
V.M. Abbasov ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Fatty Acids ◽  
Reaction Time ◽  
Vegetable Oils ◽  
High Yield ◽  
Alkyl Esters ◽  
Sunflower Oils ◽  
The Magnetic Field

The process of producing mono-alkyl esters of fatty acids from cottonseed and sunflower oils under the influence of the magnetic field with intensity  15-45 mT  was  investigated . It was revealed that the use of the energy of  magnetic field allows to reduce the reaction time to 10 times, the excess of used alcohol to 2 times while maintaining high yield of the desired product.

Vegetable oils – raw materials for producing biodiesel

2021 ◽  
Vol 80 (2) ◽  
pp. 286-292
Author(s):  
T. Mamilov ◽  
◽  
G.S. Aitkaliyeva ◽  
A.B. Ismailova ◽  
M.A. Yelubay ◽  
...  
Keyword(s):  
Functional Groups ◽  
Vegetable Oils ◽  
Raw Materials ◽  
Chemical Properties ◽  
Biodiesel Fuel ◽  
Physical And Chemical Properties ◽  
Sunflower Oils ◽  
Transesterification Method ◽  
Physical And Chemical ◽  
And Chemical Properties

This paper presents the results of a study of the physical and chemical properties of samples of vegetable oils (sunflower, rapeseed, olive). It has been shown that the viscosity of oils varies from 41.4 to 61.7 cSt at a temperature of 40 ° C for olive and sunflower oils, respectively. The acid numbers of the oil samples were also determined, it was found that the lowest indicator is characteristic of sunflower oil. Pour points of oils also range from -3 to -16 ° C for olive and sunflower oils, respectively. Using the method of IR spectroscopy, functional groups in the composition of samples of vegetable oils were studied and it was shown that the composition of oils contains carbonyl and hydroxyl functional groups, indicating the presence of carboxylic acids. Based on studies of the physical and chemical properties of vegetable oils, it was found that sunflower, olive and rapeseed oils can serve as raw materials for the synthesis of biofuels based on them, since they contain free fatty acids. To obtain biodiesel fuel based on vegetable oils, it is planned to use the transesterification method in the presence of various catalysts (alkaline, acidic, and complex).

scholarly journals Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5076
Author(s):  
Yunqi Wen ◽  
Lili Xu ◽  
Changhu Xue ◽  
Xiaoming Jiang ◽  
Zihao Wei
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Edible Oils ◽  
The Body ◽  
New Approach ◽  
Sunflower Oils ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Oil Refinement ◽  
The Impact

The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exerted a great impact on the tocol content of traditional edible oils. Soybean oils, corn oils, and rapeseed oils all could be well distinguished from sunflower oils. Both sunflower oils and cotton seed oils showed major differences from camellia oils as well as sesame oils. Among them, rice bran oils contained the most abundant types of tocols. New types of oil, especially sacha inchi oil, have provided a new approach to obtaining oils with a high tocol content. Oil refinement leads to the loss of tocols in vegetable oil, and the degree of oil refinement determines the oil grade. However, the oil grade could not imply the final tocol content in oil from market. This study could be beneficial for the oil industry and dietary nutrition.

scholarly journals Oxidative changes of vegetable oils during microwave heating

2011 ◽  
Vol 23 (No. 6) ◽  
pp. 230-239 ◽  
Author(s):  
J. Dostálová ◽  
P. Hanzlík ◽  
Z. Réblová ◽  
J. Pokorný
Keyword(s):  
Microwave Heating ◽  
Vegetable Oils ◽  
Acid Content ◽  
Peanut Oil ◽  
Polyenoic Acid ◽  
Lipid Degradation ◽  
Gamma Tocopherol ◽  
High Oleic ◽  
Pork Lard ◽  
Low Levels

The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of γ-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high γ-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content.    

From high oleic vegetable oils to hydrophobic starch derivatives: I. Development and structural studies

2019 ◽  
Vol 214 ◽  
pp. 124-130 ◽  
Author(s):  
Arkadiusz Zarski ◽  
Krzysztof Bajer ◽  
Sandra Zarska ◽  
Janusz Kapusniak
Keyword(s):  
Vegetable Oils ◽  
Structural Studies ◽  
High Oleic ◽  
Starch Derivatives

Oxidative Stability of Conventional and High-Oleic Vegetable Oils with Added Antioxidants

2008 ◽  
Vol 85 (8) ◽  
pp. 771-776 ◽  
Author(s):  
Lilon I. Merrill ◽  
Oscar A. Pike ◽  
Lynn V. Ogden ◽  
Michael L. Dunn
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
High Oleic

scholarly journals High stearic sunflower oil: Latest advances and applications

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 35
Author(s):  
Joaquín J. Salas ◽  
Miguel A. Bootello ◽  
Enrique Martínez-Force ◽  
Mónica Venegas Calerón ◽  
Rafael Garcés
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Physical Properties ◽  
Sunflower Oil ◽  
Present Review ◽  
High Oleic ◽  
Confectionery Fats ◽  
Potential Applications ◽  
Sunflower Oils ◽  
Fatty Acid Compositions

Regular sunflower oil is rich in linoleic acid. To improve its properties for different applications several genotypes with modified fatty acid compositions have been developed. Amongst them, the most remarkable have been high oleic and high stearic types. High stearic sunflower lines reported to date have been produced by traditional methods of breeding and mutagenesis. The mutations affected the expression of enzymes responsible for stearate desaturation in developing seeds. This trait has been combined with standard and high oleic backgrounds, giving high stearic lines with high contents of linoleic or oleic acids and thus different physical properties, increasing their functionality and potential applications. Nevertheless, for applications requiring plastic or confectionery fats, the oils have to be fractionated to obtain derived fats and butters with higher levels of solids. In the present review we present recent advances for the above mentioned topics related to high stearic sunflower oils.

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