scholarly journals Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil

2020 ◽  
Vol 57 (12) ◽  
pp. 4716-4725 ◽  
Author(s):  
Buket Aşkın ◽  
Yalçın Kaya
Keyword(s):  
Olive Oil ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Deep Frying ◽  
Sunflower Seed Oil ◽  
Frying Process

scholarly journals Kualitas Minyak Bunga Matahari Komersial dan Minyak Hasil Ekstraksi Biji Bunga Matahari (Helianthus annuus L.)

2012 ◽  
Vol 12 (1) ◽  
pp. 59 ◽  
Author(s):  
Dewa G Katja
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Helianthus Annuus ◽  
Peroxide Value ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Helianthus Annuus L ◽  
Sunflower Seed Oil

KUALITAS MINYAK BUNGA MATAHARI KOMERSIAL DAN MINYAK HASIL EKSTRAKSI BIJI BUNGA MATAHARI (Helianthus annuus L.) ABSTRAK Minyak komersial dan minyak hasil ekstrasi dari biji bunga matahari melalui uji kadar air, kadar asam lemak bebas, bilangan peroksida. Analisis hasil ekstrak biji bunga matahari diperoleh kadar air 0,43%, kadar asam lemak bebas 0,47% dan bilangan persoksida 5,22 mek/kg. analisis minyak komersial diperoleh kadar air 0,21%, kadar asam lemak bebas 0,28% dan bilangan peroksida 4,18 mek/kg. Hasil analisis dengan kromatografi gas kedua sampel menunjukkan kadar asam lemak bebas berbeda.       Berdasarkan uji kualitas yang dilakukan terhadap kedua sampel yang dianalisis terdapat hasil yang diperoleh tidak memenuhi syarat yang ditentukan yakni kadar asam lemak bebas 0,08% dan bilangan peroksida 2 mek/kg. Kata kunci: Asam lemak bebas, bilangan proksida, minyak biji bunga matahari  QUALITY OF COMMERCIAL SUNFLOWER OIL AND OIL EXTRACTION SEEDS SUNFLOWER (Helianthus annuus L.) ABSTRACT Experimental study of analyzing the extract oil from sunflower seed compare with the commercial sunflower seed oil according to the company standard which includes determining of moisture content, free fatty acid content, peroxide value and the fatty acids compositions is reported in this paper. The result show that the moisture content of the extract oil is 0,43%, free fatly acid content is 0,47%, and the peroxide value is 5,22% mek/Kg. For the commercial sunflower seed oil company product that is 0,21% for the moisture, free fatty acid is 0,28% and the peroxide value is 4,89 mek/Kg. The gas chromatography analysis indicated that the most fatty acid from both samples is linoleic acid. The quality of the extract sunflower seed oil has not been improved to conform with the commercial quality according to the company standard, that is 0,08% for the free fatty acid and 2 mek/Kg for the peroxide value. Keywords: Free fatty acid, peroxide value, sunflower seeds oil

scholarly journals The Quality of Sunflower Seed Oil Changes in Response to Nitrogen Fertilizer

2017 ◽  
Vol 109 (6) ◽  
pp. 2499-2507 ◽  
Author(s):  
Wei Ping Li ◽  
Hai Bin Shi ◽  
Ke Zhu ◽  
Qian Zheng ◽  
Zhao Xu
Keyword(s):  
Nitrogen Fertilizer ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Sunflower Seed Oil

scholarly journals Adaptation of biliary response to dietary olive oil and sunflower-seed oil in dogs

1992 ◽  
Vol 68 (1) ◽  
pp. 175-182 ◽  
Author(s):  
M. C. Ballesta ◽  
M. Mañas ◽  
E. Martinez-Victoria ◽  
I. Seiquer ◽  
J. R. Huertas ◽  
...  
Keyword(s):  
Food Intake ◽  
Olive Oil ◽  
Bile Acids ◽  
Dietary Fat ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Food Concentration ◽  
Bile Secretion ◽  
Biliary Cholesterol ◽  
Sunflower Seed Oil

The effects of adaptation to dietary fat of different degrees of unsaturation (olive oil and sunflower oil) on bile secretion were studied in dogs at rest and after food intake. The animals were prepared with a bidirectional biliary cannula and a duodenal cannula to provide bile return. The two experimental groups were fed on diets containing 150 g fat/kg in the form of either olive oil (O) or sunflower-seed oil (S). The flow-rate under resting conditions and the patterns of response to food were similar in both experimental groups, although postprandial hypersection were significantly greater in volume and more prolonged in group O. No appreciable differences in concentration and output of biliary cholesterol or phospholipids were noted between the two groups. In contrast, the concentration and output of bile acids differed significantly both at rest and after food: concentration and output of bile acids were greater at rest in group S. However, after food intake, these responses were increased only in group O. The results suggest that the type of dietary fat affects biliary response to food, probably through differences in the contribution of the gall bladder in the two experimental groups.

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