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.
Highlights
The quality and potential uses of vegetable oils are determined by their fatty acid composition (Akkaya, 2018)
Refined sunflower oil is mostly present in the population diet due to dissimilar shelf life compared to cold-pressed oil, which is an even greater challenge for breeders trying to create hybrids with improved oxidative characteristics
This study aims to investigate the oxidative stability of new 24 cold-pressed sunflower oils in accelerated stability test conditions
Summary
The quality and potential uses of vegetable oils are determined by their fatty acid composition (Akkaya, 2018). Today there are different types of hybrids from the aspect of fatty acid composition: standard sunflower oil (linoleic type), mid oleic sunflower oil, high oleic, high stearic, high stearic high oleic, high palmitic and high palmitic high oleic sunflower oil (Salas et al, 2015; Serrano-Vega et al, 2005, Salas et al, 2011). Standard sunflower oil is rich in linoleic fatty acid, with a content of 48 to 74%. It contains small amounts of saturated fatty acids, mainly palmitic and stearic, and unlike other oils such as soybean and rapeseed, sunflower oil contains negligible amounts of linolenic acid. The presence of long-chain fatty acids, such as arachidonic and behenic, is significant (Codex Committee on Fats and Oils, 2005; Salas et al, 2015)
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