Affiliation:
1. Faculty of Technology, Novi Sad
2. College of Professional Studies in Management and Business Communication, Sremski Karlovci
Abstract
The objective of this study was to investigate the impact of the storage
time, content of the husk and impurities in the seed mass on the oxidative
stability of the cold pressed sunflower oil. The oxidative stability of oil
was analyzed by the RSM (Response Surface Methodology), where the response
value (output) of the model was the content of oxidation products measured
via specific absorbance at 232 nm for conjugated dienes and 270 nm for
conjugated trienes. Analyses were performed on the fresh oil samples and oil
samples tempered under the Schaal-Oven?s test conditions (96 h at 63?2?C).
It was concluded that the seed storage time had significant impact on the
primary (A1%232nm) and secondary (A1%270nm) oil oxidation products, both
before (b1-p<0,001; b1-p=0,021) and after (b1-p=0,048; b1-p=0,033) the
heating of oil. The content of impurities and husks in the seeds used for
pressing also had an influence of the conjugated dienes and trienes contents
in both, fresh and heated oil samples. However, their impact was not
statistically significant. Interaction of seed storage time, the content of
impurities and husks also exert some effect on the values of these quality
parameters in the fresh oil as well as in the oil after the heat treatment,
even though their influence is not significant. The obtained results have
shown that the cold pressed sunflower oil had a good oxidative stability at
temperatures up to 63?2?C.
Publisher
National Library of Serbia
Subject
General Chemical Engineering,General Chemistry
Cited by
3 articles.
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