Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests
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Refined sunflower oil has dissimilar shelf life compared to cold-pressed sunflower oil, which increases the use of refined oil, and it is more abundant in the diet. On the other hand, the production of cold-pressed oils does not require chemical processing. Moreover, these oils contain significant amounts of bioactive components with a beneficial health effect. Breeders are trying to create new sunflower hybrids for the production of cold-pressed oil with improved oxidative characteristics. This study aims to examine the rancidity of 24 cold-pressed sunflower oils of new hybrids under accelerated thermal stability test conditions (Rancimat and Schaal oven tests) and to compare the obtained results with refined sunflower oil. According to investigated oxidative parameters, the most similar to refined sunflower oil was the H20 sample with the induction period determined by the Rancimat test of 9.55 ± 0.00 h, compared to 9.49 ± 0.00 h, obtained in refined sunflower oil. The total oxidatio...n value of the H20 sample amounted to 3.26 ± 0.12, while in refined sunflower oil this value was 2.12 ± 1.73.
Кључне речи:
sunflower oil / iodine value / Schaal oven test / Rancimat test / oils / sunflower / rancidity / hybrids / cold-pressed oil / refined oil / oxidation valueИзвор:
Food Science and Technology (Brazil), 2022, 42, e67320-Издавач:
- Campinas : Sociedade Brasileira de Food Science and Technology - SBCTA
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200134 (Универзитет у Новом Саду, Технолошки факултет) (RS-MESTD-inst-2020-200134)
DOI: 10.1590/fst.67320
ISSN: 0101-2061; 1678-457X
WoS: 000773384000019
Scopus: 2-s2.0-85126082046
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Институција/група
FiVeRTY - JOUR AU - Lužaić, Tanja AU - Grahovac, Nada AU - Hladni, Nada AU - Romanić, Ranko PY - 2022 UR - http://fiver.ifvcns.rs/handle/123456789/2652 AB - Refined sunflower oil has dissimilar shelf life compared to cold-pressed sunflower oil, which increases the use of refined oil, and it is more abundant in the diet. On the other hand, the production of cold-pressed oils does not require chemical processing. Moreover, these oils contain significant amounts of bioactive components with a beneficial health effect. Breeders are trying to create new sunflower hybrids for the production of cold-pressed oil with improved oxidative characteristics. This study aims to examine the rancidity of 24 cold-pressed sunflower oils of new hybrids under accelerated thermal stability test conditions (Rancimat and Schaal oven tests) and to compare the obtained results with refined sunflower oil. According to investigated oxidative parameters, the most similar to refined sunflower oil was the H20 sample with the induction period determined by the Rancimat test of 9.55 ± 0.00 h, compared to 9.49 ± 0.00 h, obtained in refined sunflower oil. The total oxidation value of the H20 sample amounted to 3.26 ± 0.12, while in refined sunflower oil this value was 2.12 ± 1.73. PB - Campinas : Sociedade Brasileira de Food Science and Technology - SBCTA T2 - Food Science and Technology (Brazil) T1 - Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests SP - e67320 VL - 42 DO - 10.1590/fst.67320 ER -
@article{ author = "Lužaić, Tanja and Grahovac, Nada and Hladni, Nada and Romanić, Ranko", year = "2022", abstract = "Refined sunflower oil has dissimilar shelf life compared to cold-pressed sunflower oil, which increases the use of refined oil, and it is more abundant in the diet. On the other hand, the production of cold-pressed oils does not require chemical processing. Moreover, these oils contain significant amounts of bioactive components with a beneficial health effect. Breeders are trying to create new sunflower hybrids for the production of cold-pressed oil with improved oxidative characteristics. This study aims to examine the rancidity of 24 cold-pressed sunflower oils of new hybrids under accelerated thermal stability test conditions (Rancimat and Schaal oven tests) and to compare the obtained results with refined sunflower oil. According to investigated oxidative parameters, the most similar to refined sunflower oil was the H20 sample with the induction period determined by the Rancimat test of 9.55 ± 0.00 h, compared to 9.49 ± 0.00 h, obtained in refined sunflower oil. The total oxidation value of the H20 sample amounted to 3.26 ± 0.12, while in refined sunflower oil this value was 2.12 ± 1.73.", publisher = "Campinas : Sociedade Brasileira de Food Science and Technology - SBCTA", journal = "Food Science and Technology (Brazil)", title = "Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests", pages = "e67320", volume = "42", doi = "10.1590/fst.67320" }
Lužaić, T., Grahovac, N., Hladni, N.,& Romanić, R.. (2022). Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests. in Food Science and Technology (Brazil) Campinas : Sociedade Brasileira de Food Science and Technology - SBCTA., 42, e67320. https://doi.org/10.1590/fst.67320
Lužaić T, Grahovac N, Hladni N, Romanić R. Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests. in Food Science and Technology (Brazil). 2022;42:e67320. doi:10.1590/fst.67320 .
Lužaić, Tanja, Grahovac, Nada, Hladni, Nada, Romanić, Ranko, "Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests" in Food Science and Technology (Brazil), 42 (2022):e67320, https://doi.org/10.1590/fst.67320 . .