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 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).

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 Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5688
Author(s):  
Cristina-Ramona Metzner Ungureanu ◽  
Mariana-Atena Poiana ◽  
Ileana Cocan ◽  
Andreea Ioana Lupitu ◽  
Ersilia Alexa ◽  
...  
Keyword(s):  
High Temperature ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Inhibitory Effect ◽  
Butylated Hydroxytoluene ◽  
Convective Heating ◽  
Total Oxidation ◽  
Freeze Dried ◽  
The Impact

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

scholarly journals Quality Assessment on the Oxidative Stability of Almond Kernels during Extensive Storage Time

2021 ◽  
Vol 22 (2) ◽  
pp. 332-343
Author(s):  
Ahmed Raza Sidhu ◽  
saba Naz ◽  
Sarfaraz Ahmed Mahesar ◽  
Abdul Rauf Khaskheli
Keyword(s):  
Oxidative Stability ◽  
Room Temperature ◽  
Storage Time ◽  
Fourier Transforms ◽  
Spectral Band ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Oxidation ◽  
Almond Oil ◽  
Ft Ir

The objective of our study is to monitor the oxidative stability of different cultivars of almonds (Australian, American and Iranian) kernels/oil during the 12th month of storage at room temperature. Several physicochemical parameters free fatty acids (FFA), peroxide value (PV), panisidine value (p-AV), total oxidation value (TOTOX), Fourier transforms infrared spectrophotometer (FT-IR) and Gas chromatography Mass spectrometry (GC-MS) were used to check the oxidative stability of almond kernel. According to the results, effects of room temperature in the early stages of oxidation, primary oxidation products remained stable, whereas secondary oxidation product levels continued to rise in the later stages. In general, FFA increased with increasing storage time, the range was observed (0.21-0.97 %), PV (1.31-16.23 meqO2/kg), p-AV (2.21-19.35), TOTOX (4.83-15.81), respectively. During storage at room temperature for up to 12th months, there was no significant shifting of the spectral band in the FT-IR study. The most bounteous fatty acid in the almond oil range was observed oleic acid C18:0 (71.01-79.56 %) followed by linoleic acid C18:2 (13.13–20.65 %), palmitic acid C16:0 (4.86-5.67 %), stearic acid C18:0 (1.20-3.81 %), and palmitoleic acid C16:1(0.21-0.47 %) in all three samples during storage. These results suggest that almond oil during the 12th month of storage keeps its good chemical properties.

scholarly journals Influence of abiotic factors on seed quality of maize hybrids in the process of its storage

2021 ◽  
Vol 5 (1) ◽  
pp. 30-37
Author(s):  
M. Ya. Kyrpa ◽  
Yu. S. Bazilieva ◽  
O. F. Stasiv
Keyword(s):  
Growth Rate ◽  
Moisture Content ◽  
Chemical Treatment ◽  
Seed Quality ◽  
Abiotic Factors ◽  
Seed Mass ◽  
Seed Storage ◽  
Maize Hybrids ◽  
Storage Methods

The research results of influence of various abiotic factors on seed quality of maize hybrids during long storage are given. The most effective of them are: temperature regime, seed moisture content and oxygen access. The storage methods (dry and cold, and controlled atmosphere storage) that have the greatest impact on the seed quality were established. It was found that the optimal moisture content of seed depends on the storage duration, if for 1–2 years – 10–11 %, 3 years and more – 7–8 %. In order to stabilize the moisture content, it is recommended to store the seeds in airtight containers, limiting the humidity access from the outside. During the long-term seed storage, particularly for the breeding purposes, the temperature range should advisably maintain within 8–10 °C in seed storage place. With that the laboratory germination of seeds increased by 3–5 %, field germination – by 6–8 %, growth rate by number of sprouts– by 5–9 % and by the weight of sprouts – by 2–5 g compared to the 18–20 °C temperature in a typical storage. Methods of pre-sowing improvement of seed quality were established – it is separation and chemical treatment (seed dressing). Separation is the sifting of the seed mass through sieves with round holes in order to divide from the smallest fraction, the content of which was 15–23 % depending on the seed uniformity of maize hybrids. It was found that in order to assess objectively the effectiveness of different chemicals and establish their suitability for presowing seed treatment, it is necessary to determine laboratory germination, especially the growth rate by the number of sprouts and weight of 100 sprouts. Premature chemical treatment of seed should be avoided. Key words: maize hybrids, storage methods, abiotic factors, seed quality, presowing treatment.

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 Examination of Selected Physicochemical Properties of Biodiesel after Electron Beam Sterilization in Flow System

Energies ◽  
2021 ◽  
Vol 14 (5) ◽  
pp. 1444
Author(s):  
Paweł Grabowski ◽  
Przemysław Jarosiński
Keyword(s):  
Fatty Acids ◽  
Ionizing Radiation ◽  
Oxidative Stability ◽  
Microbial Growth ◽  
Flow System ◽  
Methyl Esters ◽  
Oxidation Stability ◽  
Oxidation Products ◽  
Beam Radiation ◽  
The Impact

The problem of microbial growth in fuels, especially biofuels, is a very important issue. Water is a necessity for microbial growth to occur. Unfortunately, it is very hard to exclude all water from fuel systems during daily operations, especially when biodiesel is added to the fuel mix. The aim of this work was to investigate the impact of ionizing radiation on selected properties of fatty acids methyl esters in order to evaluate the possibility of using irradiation techniques to sterilize biodiesel and its blends. Ionizing radiation influences the chemical composition of biodiesel samples containing especially unsaturated bonds. Irradiation was performed in a specially designed flow system. The tested parameters were compared with the normative values from the ISO 14214 standard. Density, kinematic viscosity, flash point, water content and cold filter plugging point as a macroscopic parameters do not change despite their irradiation with ionizing radiation. Change was observed in microscopic parameters as oxidation stability and esters content. During irradiation, Rapeseed Methyl Ester (RME) samples formed oxidation products, which lower the oxidative stability. It was observed that, for esters content, requirements of the standard could be met in the case of using very small doses. In the case of RME samples saturated with water, the changes in the ester concentration were smaller, but the resulting products decreased the oxidation stability. Sterilization fatty acids methyl esters (FAME) was observed with the use of e beam radiation is to apply very low doses (up to 2 kGy) in a flow system without adding water. Sterilization FAME saturated by water requires the use of higher doses of radiation, which adversely affects the oxidative stability.

scholarly journals The Effect of Packing Material on Storage Stability of Sunflower Oil

2011 ◽  
Vol 4 (3-4) ◽  
Author(s):  
Slavica Grujić ◽  
Vojislav Aleksić ◽  
Milan Vukić ◽  
Zoran Petrović
Keyword(s):  
Sunflower Oil ◽  
Unsaturated Fatty Acids ◽  
Storage Conditions ◽  
Packing Material ◽  
Oxidation Products ◽  
Glass Bottle ◽  
Edible Plant ◽  
Total Oxidation ◽  
Pet Bottles ◽  
The Impact

Edible plant oils, including sunflower oil, with high content of unsaturated fatty acids, are subject to hydrolytic and oxidative deterioration during storage. This study investigates the impact of packing material, clear uncoloured glass bottles and clear uncoloured polyethylene terephthalate (PET) bottles, in which the refined sunflower oil was packaged, and impact of storage conditions, on the speed of oil deterioration. Oil was filled in the bottles, hermetically sealed and kept in a dry place, at room temperature, and illuminated by artificial light. Results of the oxidative stability of sunflower oil assessment during six month storing in controlled conditions, showed that photo-oxidation adversely has an affect on product quality characteristics and coses forming of primary oxidation products. Peroxide number in oil, immediately after bottling was 0,230 mmol O2/kg oil, while after 6 months of storage value reached 7,800 mmol O2/kg oil (in glass bottle), and 8,600 mmol O2/kg oil (in PET bottle). Anisidine number in oil immediately after bottling was 5,5 and after 6 months of storage in a glass bottle it was 39,6 and 57,40 when oil was packaged in PET bottle. Averages of total oxidation values in sunflower oil packed in glass and PET packaging increased from 5,5 (immediately after bottling) to 55,20 in oil packaged in glass bottle, and 57,40 in oil packaged in PET packaging. The other results obtained in the paper confirmed the need for protecting sunflower oil against oxidative spoilage during storage, providing packaging in colored packages and storing on dark, dry place.

scholarly journals Impact of harvest stage on seed yield quality and storability of french bean

2016 ◽  
Vol 40 (4) ◽  
pp. 641-656
Author(s):  
Md Rayhan Shaheb ◽  
Md Nazmul Islam ◽  
Ashratun Nessa ◽  
Md Altab Hossain ◽  
Ayesha Sarker
Keyword(s):  
Seed Yield ◽  
Seed Quality ◽  
Seed Storage ◽  
Quality Parameters ◽  
French Bean ◽  
Yield Potential ◽  
Ambient Conditions ◽  
Yellow Colour ◽  
Brown Colour ◽  
The Impact

Good quality seeds are one of the least expensive but vital factors influencing yield potential and key to agriculture progress. Studies were conducted both in the field and laboratory with the objective to observe the impact of harvest stage on the seed, quality and storability of French bean. Five harvest stages viz. H1- deep green with light yellow colours of pod, H2-50% green and 50% yellowing of pods, H3-light brown with few yellow colour pods, H4-90% brown colour of pods and H5-100% brown colour and dried pods were considered as treatments for field trial. Harvested seeds were then stored in both cool room and ambient conditions up to 16 months and performed seed quality studies in every 4 months. The treatments combination of laboratory studies were T1: H1 seed storage in cool room (SSCR), T2: H1 seed storage in ambient (SSAB), T3: H2 SSCR, T4: H2 SSAB; T5: H3 SSCR; T6: H3 SSAB; T7: H4 SSCR; T8: H4 SSAB; T9: H5 SSCR and T10: H5 SSAB. Experiments were laid out in a RCBD and CRD in the field and laboratory, respectively. Results revealed that the highest seed yield and quality of French bean was observed in H3. On the contrary, seed harvested in H4 and stored in cool room (with the mean temperature 18-20oC and relative humidity around 60-70%) recorded the highest storability compared to ambient condition. However, seeds harvested in H3 and H5 were also showed better storability in cool room as well as ambient conditions. To sum up, all the seed quality parameters were satisfactorily well up to 12 months of storage then it declined in quality.Bangladesh J. Agril. Res. 40(4): 641-656, December 2015

scholarly journals Activity of two natural additives in improving the stability of virgin olive oil quality during storage

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 44
Author(s):  
Mohamed El Yamani ◽  
El Hassan Sakar ◽  
Abdelali Boussakouran ◽  
Yahia Rharrabti
Keyword(s):  
Olive Oil ◽  
Storage Time ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Storage Conditions ◽  
Oxidation Products ◽  
Glass Bottles ◽  
The Impact ◽  
Natural Additives

The activity of natural additives against the deterioration of virgin olive oil (VOO) in relation to storage time and conditions was examined. Thus, carotenoids and phenols previously extracted from carrot and olive mill wastewater, respectively, were added at 200 and 400 ppm to VOO and stored in clear and amber glass bottles at room temperatures during 120 days. The results showed that enriched VOO was largely influenced by the storage time, which resulted in a significant accumulation of hydrolysis and oxidation products. Storage conditions also affected considerably the enriched VOO. Dark glass bottles offered better protection against oxidative deterioration. The impact of both extracts on the oxidation status of examined VOO was significant and concentration-dependent. The natural additives markedly delayed the formation of hydroperoxides and conjugated dienes and trienes. Results from principal component analysis (PCA) showed that most of the variation was captured by the PC1 (89% of the total variance) which grouped samples in four categories according to storage times, each being divided into two clusters linked to storage conditions. Findings from this study revealed that natural additives could minimize VOO deterioration caused by storage time and conditions (light).

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