Abstract
AbstractSunflowerseed oils extracted from seed grown in the northern and southern US were laboratory refined and bleached with 1 and 3% activated clay. The crude, refined, and bleached oils were heated for four 8‐hr days. Samples of oil were taken daily and active oxygen method values determined. In addition, “Ple‐zrs,” a porous, fat free snack item, were fried in the oils at the end of each day and stored for 5 weeks. Plots of the log of the active oxygen method values versus the number of hr the oil had been heated were straight lines, the slope of which reflected the oxidative stability of the oil on heating. The lack of change in slopes for the southern oils indicated that oxidative stability after heating was not changed markedly by refining or bleaching. Two samples of northern oil, the refined and oil bleached with 1% activated clay, showed an increase in oxidative stability on heating but a lowering of overall stability. The peroxide values of the oils expressed from the stored “Ple‐zrs” indicated that the southern oil was slower than the northern oil to oxidize on storage in a fried product.
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