Dimić E., Premović T., Takači A. (2012): Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil. Czech J. Food Sci., 30: 343-350.The effects of different contents of impurities and seed hulls in the raw material on the sensory characteristics, chemical quality, and oxidative stability of sunflower oil prepared by the procedure of cold pressing on a screw press were investigated. It was found that the presence of impurities (up to 10%) and hulls (up to 32%) had an adverse effect on the sensory and chemical characteristics of the oil. The adverse influence on the oils colour was also evidenced from the results of measuring their transparency, which ranged from 14.75% to 43.60%. The presence of impurities and seed hulls caused also a decrease in the oxidative stability of oils, as the values of the induction period ranged from 3.63 h to 4.63 h, while the Totox values were in the range from 2.25 to 5.87.
Izvod U ovom radu ispitivan je uticaj vremena skladištenja, sadržaja nečistoće i ljuske u masi semena na oksidativnu stabilnost hladno presovanog ulja suncokreta. Oksidativna stabilnost ulja je analizirana primenom RSM metodologije (Response Surface Methodology), određivanjem produkata oksidacije izraženih preko vrednosti specifičnih apsorbancija na 232 nm za konjugovane diene i 270 nm za konjugovane triene, u svežem ulju i u ulju nakon temperiranja u uslovima Schaal-Oven testa (96 h pri 63±2 °C). Utvrđeno je da vreme skladištenja semena značajno utiče na sadržaj primarnih (A 1% 232nm) i sekundarnih (A 1% 270nm) produkata oksidacije, kako pre (b 1-p < 0,001; b 1-p = 0,021) tako i nakon zagrevanja (b 1-p = 0,048; b 1-p = 0,033) ulja. Prisustvo različitog sadržaja nečistoće i ljuske semena u materijalu za presovanje takođe utiče na sadržaj konjugovanih diena i triena, ali njihov uticaj nije statistički značajan ni u svežem, ni u temperiranom ulju. Osim toga, izvestan efekat na vrednosti navedenih parametara kvaliteta ulja ispoljava i interakcije vremena skladištenja semena, sadržaja nečistoće i ljuske, kako kod svežeg ulja tako i kod ulja nakon termičke obrade, međutim ni njihov uticaj nije statistički značajan. Dobijeni rezultati su ukazali na činjenicu da hladno presovano ulje suncokreta pri umerenim temperaturama, do 63±2 °C, pokazuje dobru oksidativnu stabilnost.
The objective of this study was to investigate the impact of seed storage time on the quality of cold-pressed sunflower oil. The quality and oxidative stability of oil was determined in samples of domestic varieties of sunflower hybrid, linoleic type seeds, obtained from fresh seeds and from seeds stored in silo cell for 6 and 12 months at temperature below 30oC and in good ventilation conditions. It was found that the longer storage time of seeds had a negative impact on many quality aspects of the oil, such as flavor, odor and aroma, primarily on the sensory profile. Chemical characteristics and oxidative stability of oil were also influenced by the storage time, which was confirmed by increased values of the acid value (AV) and peroxide value (PV) of the oil samples. Fresh seed oil had an AV of 0.49?0.01 mgKOH/g, while oils that were obtained from one-year old seeds had an AV of 1.95?0.02 mgKOH/g. Content of the primary oxidation products in the oil obtained by cold-pressing of the fresh seeds was 1.73?0.02 mmol/kg (measured as PV), and 2.22?0.07 mmol/kg in that from the seeds stored for 12 months. The anisidine value for the oil obtained from the seeds stored for 12 months was 0.86?0.04 (100A1% 350nm).[ Projekat Ministarstva nauke Republike Srbije, br. TR 31014]
This paper analyzes influence of different percentage of impurities and hull in the material for pressing on sensory quality (appearance, smell, taste, aroma and colour) of edible nonrefined sunflower oil. It has been concluded that simultaneous presence of impurities and hull in the starting material, especially presence of bigger quantities of impurities, has a rather negative effect on sensory quality of sunflower oil, made by cold pressing on a screw press. Apart from sensory analysis, the effect of impurities and hull on oil colour has also been identified by transparency determining, i.e. content of total pigments - carotenoids and chlorophyll. It has been concluded that presence of bigger quantities of impurities and hull cause the increase of content of both carotenoids and chlorophyll, and at the same time, decrease of transparency value in cold-pressed sunflower oil
Rapid economic growth and irrational use of natural resources in the last decades of the XX century have influenced the changes in the environmental sphere and to specific environmental problems. These processes in the global economy and society, caused a disturbance of the environment by increasing pollution of the environment.Emerging problems of the entire human society can be solved by applying the concept of sustainable growth and development and raising awareness about the necessity of implementation of basic environmental standards in business. In order to reduce the harmful effects of production processes on the environment and to help meet the objective of sustainable development outlined at the UN Conference on Environment and Development in Rio De Janeiro in 1992 the ISO 14000 Standards were created.The essence of sustainable development is responsible development that meets the current needs a way to rationally use natural resources to ensure meeting the needs of future generations and environment protection.
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