Correction to: Stearic sunflower oil as a sustainable and healthy alternative to palm oil. A review

Sanyal, Anushree; Merrien, André; Guillaume, Decocq; Fine, Frédéric

doi:10.1007/s13593-018-0523-5

Cited by 5 publications

(9 citation statements)

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“…(Kuhkheil et al., 2018 ; Solà Marsiñach & Cuenca, 2019 ). It should be mentioned that the FAs determined in sample SB1 in this study were similar to the FA profile of sunflower oil (Sanyal et al., 2018 ; Wang et al., 2018 ); moreover, the FAs in sample SB2 were similar to the FA profile of olive oil (Wani et al., 2018 ). According to these results, it can be stated that samples SB1 and SB2 were not pure sea buckthorn oil, and they were diluted with sunflower and olive oil, respectively.…”

Section: Resultssupporting

confidence: 78%

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

Bartkienė

Bartkevičs

Bērziņa

et al. 2021

Food Science & Nutrition

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Nowadays, the popularity of plant-based edible oils is on the rise; they are gaining the interest of consumers because of their functional and health-promoting properties (Vasseghian et al., 2020). Moreover, consumers are increasingly choosing nontraditional oils in search of new food sensory properties and greater functionality.For this reason, edible oils prepared from sea buckthorn, mustard, flaxseed, hempseed, and camelina seeds at small-scale agriculture companies are gaining popularity.Oil prepared from sea buckthorn has a high content of palmitoleic acid; however, oils prepared from seeds and pulp have a different fatty acid (FA) profile (Ciesarová et al., 2020). Sea buckthorn seeds contain 12.5% oil, and the whole fruits, on average, 10% (Zielińska & Nowak, 2017). In addition, sea buckthorn is rich in tocopherols and other bioactive compounds (Olas, 2018;Tudor et al., 2020).

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Section: Resultssupporting

confidence: 78%

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

Bartkienė

Bartkevičs

Bērziņa

et al. 2021

Food Science & Nutrition

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“…), [18,30] given the fact that HSHO sunflower is agronomically a hybrid with fewer years of improved breeding compared to other oilseeds. [3]…”

Section: Characterization Of the Raw Materialsmentioning

confidence: 99%

“…[1] HSHO sunflower oil is also a healthy alternative to solid fats, without the need for hydrogenation due to its high content of stearic acid, which is the only saturated fatty acid not related to increased plasma cholesterol levels, and thus a potential source of healthy fats for margarines, bakery goods, chocolates and other related products. [2,3] The efficiency of the oil extraction process from oilseeds requires a thorough knowledge of numerous factors that could affect the process, such as the solvent used, conditioning of the material to be extracted, microstructure of the solid, equipment and operating parameters such as extraction temperature, moisture content, and solvent:feed ratio. [4][5][6][7] Kinetic studies lead to a better understanding of the extraction rates which allows determining the mechanisms involved, improving the extraction yields, minimizing the operating time and costs.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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High Stearic High Oleic Sunflower Oil Extraction: Influence of Temperature, Moisture, and Dehulling on Kinetic Parameters

Figueiredo

Fernández

Nolasco

2023

Euro J Lipid Sci & Tech

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In the present work, the influence of temperature, moisture content, and dehulling on the kinetic parameters of the oil extraction of high stearic high oleic (HSHO) sunflower seeds is analyzed. A modified Fick's diffusion model that considers extraction as the sum of two components (diffusion and washing) is used. The washing fraction (M 0 /M ∞ ) and diffusion coefficients (D eff ) are calculated taking into account the number of terms appropriate to each case. The statistical analysis shows a dependence of the washing fraction on temperature in the 40-50 °C range, while no statistical differences are detected in the 50-60 °C range. Although there are changes in the model parameters with the moisture content of the seeds (7.8%, 6.9%, and 4.8% dry basis), no specific trend is evidenced. The effective diffusion coefficient for the dehulled sample (1.48 ± 0.13 × 10 −12 m 2 s −1 ) is 60% higher than that of the unshelled sample (0.95 ± 0.05 × 10 −12 m 2 s −1 ). The extraction kinetics of tocopherols at 50 °C is also analyzed. Practical Applications: The manuscript performs an analysis of different factors that influence the extraction of oil from high stearic high oleic (HSHO) sunflower seeds, which directly affect the efficiency of the oil extraction process. The results of this study provide useful information for a joint evaluation of oil extraction yields and costs resulting from the processing of a non-conventional sunflower hybrid, promoting, in addition, the development of healthy high value-added oils.

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“…The commercialization of HSHO is still in progress and is not yet widely available on the market. After fractionation, it is expected to be able to partially replace tropical fats in some types of food [7].…”

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confidence: 99%

Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market

Nakonechna,

Ilko,

Berčíková

et al. 2024

Agriculture

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In the quality monitoring of 18 sunflower oil samples from the EU market, 14 were refined and 4 were cold-pressed. They demonstrated high quality of technological processing with low values of trans-unsaturated fatty acids, acid value, and peroxide value and also met the limits set by legislation in the content of process contaminants 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters. Measurements of oxidative stability showed a difference in utility value. The average induction period of the oils from the traditional varieties was 2.6 h, predisposing them to cold cooking or short-term frying, while the 11.8 h of the four high oleic sunflower oils (HOSO) indicates the possibility of long-term heat stress. The nutritional benefit is the average vitamin E content of 663 mg/kg oil. The overall sensory quality of the samples was evaluated by a 12-member panel of trained assessors. On the seven-point category scale, the oils were of good to exceptional quality. The cold-pressed oils (CPOs) differed in having, on average, lower trans-unsaturated fatty acid content, process contaminants at unmeasurable levels, and, on average, higher vitamin E concentrations. The specific organoleptic properties of the CPOs were characterized by a pleasant nutty and sunflower seed flavor.

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Correction to: Stearic sunflower oil as a sustainable and healthy alternative to palm oil. A review

Cited by 5 publications

References 0 publications

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

High Stearic High Oleic Sunflower Oil Extraction: Influence of Temperature, Moisture, and Dehulling on Kinetic Parameters

Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market

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