Comparative study of modeling the stability improvement of sunflower oil with olive leaf extract

Optimization of Bioactive Substances in the Wastes of Some Selective Mediterranean Crops

“…Second power of extraction speed was the most influential process parameter affecting the HAE of mandarin peels. This finding is in agreement with that ofŞahin et al, where HAE was used for solid-liquid extraction to enrich sunflower oil with polyphenols [33]. Another statistical parameter to determine the adequacy of the proposed models for the experimental data is the value of lack of fit.…”

“…The model proposed for grapefruit peel extraction had a non-significant lack of fit value (p > 0.05), meaning that the model is in good agreement with the experimental output. However, the remaining models had significant values for lack of fit, showing similarity with the other reports [33][34][35][36][37][38]. Kittisuban et al declared that lack of fit with a significant value might be acceptable if there are lots of data in the relevant process system [37].…”

Investigation on the quality diversity and quality-FTIR characteristic relationship of sunflower seed oils

“…Sunower seed oil (SSO), mostly produced in the Russian Federation, Ukraine, Argentina and Turkey, is one of the most consumed edible oils (about 8.6 million tons per year). 1 It is recognized as a healthy choice due to balanced amounts of fatty acids (FA) and high contents in polyunsaturated fatty acids (PUFA, account for 68-72% of total FA), a-tocopherol and vitamin E. 2,3 There is a huge market demand for imported SSO in China. In the last decade, the total imported amount of edible oils ranged from 7.4 to 9.6 million tons per year, in which SSO ranked the third (more than 0.43 million tons per year since 2013), aer palm oil and rapeseed oil.…”

“…The quality of edible oils has been reported to be associated with various factors, such as raw material, technology, additive, storage time and conditions. 1,2,[6][7][8] The oils of wild sunower seeds harvested from several regions of Argentina showed signicant differences in fatty acid (FA) prole, peroxide value (PV) and oxidative stability, as well as those of cultivated sunower seeds. 6 In addition, SSO products from the Italian market obviously differed in free acidity, PV, oleic acid content and linoleic acid content, due to the different farming systems of raw material and the different technologies of production.…”

Effects of storage condition on the physicochemical characteristics of sunflower seed oil

“…Sunower seed oil (SSO) mostly produced in the Russian Federation, Ukraine, Argentina and Turkey is one of the most consumed edible oils aer soybean oil, rapeseed oil and cotton seed oil, with an annual consumption of about 8.6 million tons. 1,2 SSO has been recognized as a healthy choice due to its desired composition of fatty acids (FAs), especially containing high contents of polyunsaturated fatty acids (PUFAs). 3,4 However, its high PUFA content is also associated with a high risk of oxidative deterioration, which involves the formation of primary peroxides (hydroperoxides) in the presence of oxygen, the degradation of peroxides and the formation of secondary products such as aldehydes, ketones, alcohols, lactones and tertiary oxidation products, resulting in undesirable avors, quality losses and shelf life reduction.…”