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.

scholarly journals Effect of seed quality on oxidative stability of cold-pressed sunflower oil

2015 ◽  
Vol 69 (2) ◽  
pp. 175-184 ◽  
Author(s):  
Etelka Dimic ◽  
Tamara Premovic ◽  
Aleksandar Takaci ◽  
Vesna Vujasinovic ◽  
Olgica Radocaj ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
Storage Time ◽  
Seed Quality ◽  
Seed Mass ◽  
Seed Storage ◽  
Conjugated Dienes ◽  
Oxidation Products ◽  
Cold Pressed ◽  
The Impact

The objective of this study was to investigate the impact of the storage time, content of the husk and impurities in the seed mass on the oxidative stability of the cold pressed sunflower oil. The oxidative stability of oil was analyzed by the RSM (Response Surface Methodology), where the response value (output) of the model was the content of oxidation products measured via specific absorbance at 232 nm for conjugated dienes and 270 nm for conjugated trienes. Analyses were performed on the fresh oil samples and oil samples tempered under the Schaal-Oven?s test conditions (96 h at 63?2?C). It was concluded that the seed storage time had significant impact on the primary (A1%232nm) and secondary (A1%270nm) oil oxidation products, both before (b1-p<0,001; b1-p=0,021) and after (b1-p=0,048; b1-p=0,033) the heating of oil. The content of impurities and husks in the seeds used for pressing also had an influence of the conjugated dienes and trienes contents in both, fresh and heated oil samples. However, their impact was not statistically significant. Interaction of seed storage time, the content of impurities and husks also exert some effect on the values of these quality parameters in the fresh oil as well as in the oil after the heat treatment, even though their influence is not significant. The obtained results have shown that the cold pressed sunflower oil had a good oxidative stability at temperatures up to 63?2?C.

scholarly journals Green Tea Extract Enhances the Oxidative Stability of DHA-Rich Oil

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 982
Author(s):  
Caroline Waingeh Nain ◽  
Gwennaëlle Berdal ◽  
Phan Thi Phuong Thao ◽  
Eric Mignolet ◽  
Marine Buchet ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Green Tea ◽  
Storage Period ◽  
Oxidation Products ◽  
Omega 3 ◽  
Secondary Oxidation ◽  
Epa And Dha ◽  
Health Promoting ◽  
Tea Extract ◽  
Very High

Docosahexaenoic acid (DHA) is one of the most important omega-3 polyunsaturated fatty acids, with proven health-promoting properties. However, oils with a very high content in DHA (DHAO) are extremely susceptible to oxidation, which affects shelf stability and limits incorporation in food products. Green tea extracts (GTE) are potential candidates for the protection of these oils, but their use in such oils has not been previously reported. This study investigated the effect of GTE (160 ppm, 400 ppm, 1000 ppm) and α-tocopherol (80 ppm, 200 ppm, 500 ppm) on the oxidative stability of a DHAO over a 9-week storage at 30 °C. The oxidative status was monitored during storage by the measurement of peroxide value (PV) and p-anisidine value (p-AV). Changes in eicosapentaenoic acid (EPA) and DHA content, as well as in catechins and tocopherol contents, were also evaluated. The addition of GTE enhanced the oxidative stability of DHAO by reducing the formation of peroxides and secondary oxidation products, whereas α-tocopherol had no significant effect on the PV of oil during storage but led to a significantly higher p-AV. The EPA and DHA content of DHAO was stable in GTE-supplemented samples whereas a decrease was observed in the control and α-tocopherol-supplemented samples. GTE also delayed the degradation of tocopherols initially present in the oil, while catechins resulting from the addition of GTE decreased progressively during the storage period.

scholarly journals Impact of the seed storage time on the quality of cold-pressed sunflower oil

2014 ◽  
pp. 67-77 ◽  
Author(s):  
Tamara Premovic ◽  
Sanja Dimic ◽  
Olga Radocaj ◽  
Etelka Dimic
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
Storage Time ◽  
Seed Storage ◽  
Oxidation Products ◽  
Sensory Profile ◽  
Quality Aspects ◽  
Cold Pressed ◽  
The Impact

The objective of this study was to investigate the impact of seed storage time on the quality of cold-pressed sunflower oil. The quality and oxidative stability of oil was determined in samples of domestic varieties of sunflower hybrid, linoleic type seeds, obtained from fresh seeds and from seeds stored in silo cell for 6 and 12 months at temperature below 30oC and in good ventilation conditions. It was found that the longer storage time of seeds had a negative impact on many quality aspects of the oil, such as flavor, odor and aroma, primarily on the sensory profile. Chemical characteristics and oxidative stability of oil were also influenced by the storage time, which was confirmed by increased values of the acid value (AV) and peroxide value (PV) of the oil samples. Fresh seed oil had an AV of 0.49?0.01 mgKOH/g, while oils that were obtained from one-year old seeds had an AV of 1.95?0.02 mgKOH/g. Content of the primary oxidation products in the oil obtained by cold-pressing of the fresh seeds was 1.73?0.02 mmol/kg (measured as PV), and 2.22?0.07 mmol/kg in that from the seeds stored for 12 months. The anisidine value for the oil obtained from the seeds stored for 12 months was 0.86?0.04 (100A1% 350nm).

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 Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 343-350 ◽  
Author(s):  
E. Dimić ◽  
T. Premović ◽  
A. Takači
Keyword(s):  
Adverse Effect ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Screw Press ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Chemical Quality ◽  
Adverse Influence ◽  
Cold Pressed

The effects of different contents of impurities and seed hulls in the raw material on the sensory characteristics, chemical quality, and oxidative stability of sunflower oil prepared by the procedure of cold pressing on a screw press were investigated. It was found that the presence of impurities (up to 10%) and hulls (up to 32%) had an adverse effect on the sensory and chemical characteristics of the oil. The adverse influence on the oils colour was also evidenced from the results of measuring their transparency, which ranged from 14.75% to 43.60%. The presence of impurities and seed hulls caused also a decrease in the oxidative stability of oils, as the values of the induction period ranged from 3.63 h to 4.63 h, while the Totox values were in the range from 2.25 to 5.87. &nbsp;

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 Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

2017 ◽  
Vol 68 (1) ◽  
pp. 178 ◽  
Author(s):  
N. Alavi ◽  
M. T. Golmakani
Keyword(s):  
Citric Acid ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Olive Oil ◽  
Storage Period ◽  
Synergistic Action ◽  
Oxidation Products ◽  
Secondary Oxidation ◽  
Chlorophyll Contents ◽  
Stability Indices

The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20–94.47% and 258.10–260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.

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