Chemical Characterization and Comparative Analysis of Sunflower Oil: Exploring The Impact of Heat Treatment on Its Composition

Abstract

Abstract In the culinary preparation of food, a primary ingredient employed is oil, with sunflower seed oil ranking among the most widely used globally. Ensuring the quality of this oil is crucial for effective heating. The objective of this study is to evaluate three imported oils (Sun1, Sun2, and Sun3) in comparison to sunflower seed oil, elucidating various chemical components across temperature increments (0, 190, 232, 300 °C). At each stage, the oil underwent cooling, and samples were gathered for the analysis of components such as Iodine Value, Free Fatty Acid, Trans Fatty Acid, Palmitic Acid C16:0, Stearic Acid C18:0, Oleic Acid C18:1, Linoleic Acid C18:2, Linolenic Acid C18:3, Peroxide Value, and Acid Value. The study outcomes revealed a direct correlation between increased oil temperature and elevated levels of TFA, OA, and PA. Sun3 oil exhibited the highest percentage of TFA (4.3%), while Sun1 and Sun2 had the lowest (0.2%). Additionally, Sun1 oil demonstrated the maximum content of PA (9.3%) and OA (31.2%), with the lowest content of PA (6.5%) and OA (25.6%) found in Sun 1 and Sun 3, respectively. Certain indicators, such as LA C18:2, study to scrutinize their composition, ensuring quality and affirming that they pose no risk to consumers.