Color characteristic of non-refined oils obtained by cold pressing of the seeds oils obtained from confectionary sunflower hybrids

Abstract

Most vegetable oils obtained by cold pressing are yellow or yellowish-brown, with red or green tone. The color of the oil is a consequence of the presence of colored macromolecules (pigments). The most common natural pigments in the oils are carotenoids (yellow) and chlorophylls, green color pigments. The color is also affected by the content of various non-glyceride ingredients present in the oils, but also by various products formed during the inadequate management of the technological process. The aim of this study was to examine the content of the most abundant pigments (total carotenoids and total chlorophylls) in sunflower oil obtained by cold pressing of three confectionary (non-oily) sunflower hybrids (NS-H-6318, NS-H-6307 and NS-H-6308), as well as to determine their influence on instrumentally determined color parameters (CIE L*a *b* system and transparency). Negative a* values noticed in examined samples indicate presence of green pigments in examined oils.