Open Access Pub publishes peer-reviewed, free-to-read open-access articles. Showing
articles matching Sunflower oil — open any to read the full text,
or download the PDF or XML.
Mar 2019 DOI 10.14302/issn.2379-7835.ijn-19-2677
Grootveld MartinCorresponding author
Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, United Kingdom
Objectives: Sunflower oil (SFO) is regularly employed for cosmetic, emollient and food frying purposes, the latter representing its foremost use globally. Therefore, full investigations of the molecular composition and quality of SFO products are a major requirement. In this study high-field 1H NMR analysis was employed to explore the molecular composition and authenticities of East African virgin (EAV) SFO products, particularly their acylglycerol fatty acid contents, together with those of selected minor constituents. Results acquired were statistically compared to those obtained on commercially-available, EU-approved refined SFO products via NMR-linked multivariate chemometrics strategies. Methodology: High-field 1H NMR spectra of EAV and refined SFOs (n = 55 and 4 respectively) were acquired at an operating frequency of 400 MHz. Their triacylglycerol fatty acid, triacylglycerol hydrolysis product, and sterol and stanol contents were determined via intelligent frequency bucketing and electronic integration of selected resonances. Univariate analysis-of-variance, and multivariate ROC curve evaluations were conducted to determine the magnitude and statistical significance of analyte concentration differences between these two sample classifications. Further multivariate NMR-linked chemometrics analyses such as principal component, random forest and support vector machine classification analyses were also utilised for this purpose. Key Results: Multicomponent 1H NMR analysis demonstrated that EAV SFOs had significantly higher and lower contents of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), respectively, than those of refined SFOs. Furthermore, significantly higher concentrations of ‘health-friendly’, cholesterol-blocking sterols and stanols were also found in these virgin SFO products. Major Conclusions: 1H NMR analysis provides much valuable molecular information regarding the composition and virginal status of SFOs.The high [MUFA]:[PUFA] content ratio of unrefined EAV SFO products renders them more suitable and safer for commercial or domestic deep-frying episodes than refined SFOs (MUFAs are much more resistant to thermally-induced peroxidation than PUFAs). These products also potentially offer valuable health benefits in view of their high natural sterol and stanol contents.
May 2015 DOI 10.14302/issn.2379-7835.ijn-14-590
Jhaumeer Laulloo SCorresponding author
Department of Chemistry, University of Mauritius
The raw sunflower oil (SFO) has an undesirable flavour and odour. Therefore, to make it suitable for human consumption, the oil has to undergo a number of refining processes such as degumming, neutralization, bleaching and deodorization. During these refining processes, some of the phytochemicals present in SFO is lost. The aim of this study is to evaluate the loss in total phenolic, flavonoid and non-flavonoid contents and the antioxidant properties of the oil at the different chemical refining stages. The crude SFO oil has the highest total phenolic, flavonoid and non-flavonoid contents. The amount of phenolic compounds decreases as the oil undergoes different chemical refining processes. Results of this study indicated that the highest percentage loss of the phenolic compounds occurred during the deodorizing step.The statistical loss of the deodorized oil was 41.7, 63.9 and 27.6 % for total phenolic, flavonoid and non-flavonoid contents respectively. The free scavenging activity of sunflower oil was determined using DPPH and ABTS assays. The percentage scavenging activity ranged from 55.64 to 35.87 % for the DPPH assay while for ABTS assay the activity ranged from 59.46 to 31.43 % in a 50 mg/ml of SFO sample. This showed a decrease in antioxidant activity from crude to DNW to bleached and deodorized oil. The crude oil having the highest phenolic contents showed the highest antioxidant activity in both DPPH and ABTS assays.
Nov 2017 DOI 10.14302/issn.2641-7669.ject-17-1790
Hosseini HedayatCorresponding author
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Solvent residue such as hexane in foodstuff, especially edible oil could be considered as the undesirable substances when exceeds maximum residue limit (MRL). The aim of this study is to determine the hexane content in various brands of edible oils. Totally forty samples (23 brands) of different types of vegetable oils including frying oils (n=14), blended oils (n=13), sunflower oils (n=6), corn oils (n=5) and canola oils (n=2) from Iran´s market were analyzed for hexane content using solid phase microextraction gas chromatography equipped with a flame-ionization detector (SPME)-GC-(FID). The hexane residue was detected in thirty-six out of forty examined samples, ranged from lower than LOD to 42.6 µg/kg. However, in all of them hexane content were below the MRL of 1 mg/kg which set by the European Union.