scholarly journals SOURCE, METHODS OF OBTAINING AND OXIDATIVE STABILITY OF HIGH-OLEIC FATS

2014 ◽  
Author(s):  
Sylwia Onacik-Gur ◽  
Anna Zbikowska ◽  
Katarzyna Marciniak-Łukasiak
Keyword(s):  
Oxidative Stability ◽  
High Oleic

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

OBTENÇÃO DE ÓLEO, FARINHA E BIODIESEL ETÍLICO A PARTIR DA PRENSAGEM A FRIO DE AMÊNDOAS DE GIRASSOL

2017 ◽  
Vol 32 (3) ◽  
pp. 309
Author(s):  
Luana Cristina Rabonato ◽  
Rívia Darla Alvares Amaral ◽  
Rafaela De Souza Oliveira ◽  
Roseli Aparecida Ferrari ◽  
Marcelo Antonio Morgano
Keyword(s):  
Oxidative Stability ◽  
Helianthus Annuus ◽  
Chemical Characterization ◽  
Quality Parameters ◽  
Ethyl Esters ◽  
High Quality ◽  
Cold Pressing ◽  
Helianthus Annuus L ◽  
High Oleic ◽  
Protein Flour

O objetivo do trabalho foi avaliar a prensagem a frio a partir das amêndoas de girassol alto oleico (AO) para obtenção de óleo extra virgem, biodiesel etílico e farinha proteica. A caracterização química foi realizada utilizando métodos oficiais de análise. O óleo foi extraído utilizando uma prensa helicoidal contínua e obteve-se um rendimento de 40%. O biodiesel etílico foi produzido por reação de transesterificação obtendo-se alto teor de ésteres etílicos (99,2%). Com a remoção total das cascas foi possível produzir um farelo com elevado teor de proteínas (51,6% b.s.). A composição mineral dos grãos, das amêndoas e das cascas de girassol mostrou que nos grãos os elementos de maior incidência foram Fe, Cr e Ni; nas amêndoas S, P, Mg, Cu, Mn e Zn e nas cascas Ca, K, Al, Ba, Sr e Na. Todos parâmetros de qualidade avaliados para o óleo, farinha e biodiesel etílico estão de acordo com a legislação indicando alta qualidade do óleo extra virgem e estabilidade termo-oxidativa, não sendo necessário o seu refino. A prensagem a frio das amêndoas, com ausência total de cascas, permitiu obter coprodutos de alta qualidade para aplicação na indústria alimentícia (óleo extra virgem e farinha proteica) e energética sustentável (cascas e biodiesel).PALAVRAS-CHAVE: Helianthus annuus L., estabilidade termo-oxidativa, composição química, minerais, transesterificação. OBTAINING OIL, FLOUR AND ETHYLIC BIODIESEL FROM COLD PRESSING OF HIGH OLEIC SUNFLOWER KERNELSABSTRACT: The objective of this work was to evaluate the cold pressing from high oleic (HO) sunflower kernels to obtain extra virgin oil, ethylic biodiesel and protein flour. The chemical characterization was performed using official methods of analysis. The oil was extracted using a continuous screw press and the yield was 40%. Ethylic biodiesel was produced by transesterification reaction obtaining a high content of ethyl esters (99.2%). With the total removal of the hulls, it was possible to produce a meal with 51.6% proteins. The mineral composition of the grains, kernels and hulls showed that in the grains the elements of higher incidence were Fe, Cr and Ni; in the kernel were S, P, Mg, Cu, Mn and Zn and in the hulls were Ca, K, Al, Ba, Sr and Na. All quality parameters evaluated for oil, flour and ethylic biodiesel were in accordance with the legislation and indicated high quality and thermo-oxidative stability in extra virgin oil, with no necessity of refining. The removal of the hulls and the cold pressing of the kernels provide the production of high quality co-products for use in the food industry (extra virgin oil and protein flour) and sustainable energy (hulls and biodiesel).KEYWORDS: Helianthus annuus L., oxidative stability, chemical composition, minerals, transesterification.

Oxidative stability of high-oleic sunflower oil in a porous starch carrier

2015 ◽  
Vol 166 ◽  
pp. 346-351 ◽  
Author(s):  
Claudia Belingheri ◽  
Barbara Giussani ◽  
Maria Teresa Rodriguez-Estrada ◽  
Antonio Ferrillo ◽  
Elena Vittadini
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
High Oleic Sunflower Oil ◽  
High Oleic

Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Meat Science ◽  
2011 ◽  
Vol 88 (2) ◽  
pp. 271-279 ◽  
Author(s):  
Vladimiro Cardenia ◽  
Maria Teresa Rodriguez-Estrada ◽  
Fabio Cumella ◽  
Luca Sardi ◽  
Giacinto Della Casa ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Storage Conditions ◽  
Pork Meat ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
And Storage ◽  
Diet Supplementation

scholarly journals Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty

Heliyon ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. e06294
Author(s):  
Raffaele Romano ◽  
Gioacchino Filosa ◽  
Fabiana Pizzolongo ◽  
Alessandra Durazzo ◽  
Massimo Lucarini ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
Deep Frying ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
Frying Process

scholarly journals Oxidative stability of sunflower oil methyl biodiesel of the conventional and high oleic genotypes

2016 ◽  
Vol 18 (2) ◽  
Author(s):  
Larissa Oliveira Berbel ◽  
Edson Perez Guerra ◽  
Guilherme José Turcatel ◽  
Paulo Rogério Pinto Rodrigues ◽  
Tiago Sawczen ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
High Oleic

scholarly journals Investigation of the oxidative stability of cold pressed sunflower oil of high-oleic type subjected to elevated temperature

2017 ◽  
Vol 71 (2) ◽  
pp. 175-182
Author(s):  
Ranko Romanic ◽  
Snezana Kravic
Keyword(s):  
Elevated Temperature ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Oxidation Products ◽  
Coefficient Of Determination ◽  
Secondary Oxidation ◽  
High Oleic ◽  
Conjugated Trienes ◽  
Cold Pressed ◽  
Very High

In this paper the oxidative stability of cold pressed sunflower oil of high-oleic type was investigated, using Schaal?Oven test at elevated temperature (63?2?C). At the same time samples of linoleic type oils, cold pressed and refined, were tested. The extent of oxidative changes was analyzed regarding the content of primary and secondary oxidation products during the period of 14 days. To especially expressed increase in oxidative values, with very high values of the coefficient of determination occurred in samples of linoleic type of oils, cold pressed and refined, whereas these changes were much less observed in the sample of cold pressed sunflower oil of high-oleic type (R2 ? 0.99). The cold pressed oils of high-oleic and linoleic type, as well of refined sunflower oil of linoleic type were measured and the content of conjugated dienes and conjugated trienes. In the period of 14 days, the lowest increase in oxidative value and the lowest degree of conjugation into the conjugated diene and triene were determined in cold pressed sunflower oil of high-oleic type, indicating a significantly better oxidative stability of this type of oil compared to linoleic types.

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