Factors affecting the shelf stability of sunflower nuts

Budin, John T.; Breene, William M.

doi:10.1007/bf02542582

Cited by 8 publications

(11 citation statements)

References 5 publications

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“…The ratio of 18:1 to 18:2 for the sunflower kernels (0.52) was higher than the 0.25 of Robertson et al (1988) sample, the 0.20 of Budin and Breene (1993) sample and the average value for commercial sunflower oil (19/68 ϭ 0.27). The amount of frying oil in the oil roasted sunflower kernels could be estimated from the fatty acid profiles.…”

Section: Results and Discussion Composition Of Sunflower Kernelsmentioning

confidence: 56%

“…Robertson et al (1988) reported 15% frying oil absorption for HLA kernels and 10% for HOA kernels. The same calculation on data from Budin and Breene (1993), showed 8% frying oil absorption for their oil roasted sunflower kernels. From available data, it appears that the amount of frying oil in the oil roasted kernels was proportional to the moisture of the raw kernels.…”

Section: Results and Discussion Composition Of Sunflower Kernelsmentioning

confidence: 71%

“…A special cultivar of sunflower, referred to as high oleic acid (HOA), has been developed which has a fatty acid pattern similar to olive oil. Budin and Breene (1993), using analytical evaluations, reported that roasted HOA sunflower kernels were more stable than cor- Author Fritsch, 4203 Hemlock Ln, Plymouth, MN 55441-1247 responding regular sunflower kernels. Robertson et al (1988), using sensory evaluations, found no difference in the shelf life of the two types of roasted sunflower kernels.…”

Section: Introductionmentioning

confidence: 99%

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Shelf Life of Sunflower Kernels

Fritsch

Hofland

Vickers

1997

Journal of Food Science

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One raw and two oil roasted samples of sunflower kernels packaged in paper bags and in two types of low oxygen atmosphere pouches were stored at 5, 21 and 38ЊC. Quality of the stored samples was monitored by an expert sensory panel, peroxide, hexanal, free fatty acids and moisture determinations. Liking ratings, obtained with 99 consumers after 24 wk storage, were used to select end points for expert sensory ratings. The shelf life for roasted sunflower kernels was greater than 12 month when stored in nitrogen flushed pouches and as low as 8 wks when exposed to air at 38ЊC. Hexanal was a better index for shelf life of roasted sunflower kernels than was peroxide. The shelf life of raw sunflower kernels was Ͼ 12 month in packages providing some moisture but no oxygen protection.

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Section: Results and Discussion Composition Of Sunflower Kernelsmentioning

confidence: 56%

Section: Results and Discussion Composition Of Sunflower Kernelsmentioning

confidence: 71%

Section: Introductionmentioning

confidence: 99%

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Shelf Life of Sunflower Kernels

Fritsch

Hofland

Vickers

1997

Journal of Food Science

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“…Published information already describes the effects of harvesting on the content of components, nutrients or antioxidants [13,14] or the oxidative changes of seeds during storage [15,16]. So far no published data are available on the reduction of shelf life and therefore the loss in quality of the seeds and their oils in relation to their damage during harvesting.…”

Section: Resultsmentioning

confidence: 97%

Effects of seed damage on the oxidative stability of poppy seed oil

Wagner

Isnardy

Elmadfa

2003

Euro J Lipid Sci & Tech

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Effects of seed damage on the oxidative stability of poppy seed oilThis study was conducted to assess the reduction of life time and quality of poppy seeds considering a mechanical damage, which may occur during harvesting.Poppy seeds were crushed to receive 90%, 80%, 70%, 60% and 50% intact seeds, the undamaged 100% intact seeds served as controls. The samples were stored at 40 °C for 175 d and oxidation experiments performed periodically by assessing conjugated dienes, p-anisidine reactive products, the iodine value, the acid value and γ-tocopherol content.With increasing degree of mechanical damage the shelf life declined, the oxidation products were formed more rapidly and the main antioxidant in poppy seeds γ-tocopherol was consumed. Considering the reduction of life time by including all quality parameters the shelf life of the 10% damaged seeds was reduced by 50.5%. This reduction was reached up to 82% for the 50% damaged seeds compared to the control. A high correlation was found between the increase in oxidation products and the degradation of γ-tocopherol.This study show that increased damage during harvesting (10-50%) is responsible for a faster loss of product quality especially in seeds containing high amounts of polyunsaturated fatty acids like poppy seeds.

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“…Public reaction usually occurs only when rancid or oily flavors lower the quality of food purchased. Different authors studied the changes in fatty acid and tocopherol composition, stability, effect of packaging materials and chemical quality indexes of oils during storage (Fourie and Basson, 1989;Gómez-Alonso et al, 2004;Evans et al, 1973;Okogeri and Margari, 2002;Van der Merwe et al, 2003;Budin and Breene, 1993;Gutierrez and Fernanz, 2002) Especially in countries with high temperatures and limited facilities for cool storage the oxidative deterioration of fats and oils is a great problem. In this case the availability of fats and oils with a high oxidative stability during long term storage under the extreme climatic conditions of these countries is important.…”

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confidence: 99%

Long-term storage of three unconventional oils

Mariod¹,

Matthäus²,

Eichner³

et al. 2008

Grasas y Aceites

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Tres muestras de aceite, Sclerocarya birrea oil (SCO), Melon bug oil (Aspongubus viduatus) (MBO), and Sorghum bug oil (Agonoscelis pubescens) (SBO), fueron almacenadas en la oscuridad a 30 Ϯ 2 °C durante 24 meses. Cada 2-4 meses se toman alícuotas para analizar los cambios de calidad. Se determinaron la composición en ácidos grasos, el contenido en tocoferol, el índice de peróxidos y la estabilidad oxidativa mediante el aparato Rancimat. Después de 24 meses de almacenamiento, la composición en ácidos grasos no experimentó variación mientras que el contenido en tocoferol disminuyó en los tres aceites. SCO y MBO mostraron cambios minoritarios como se comprobó por los indices de peroxides y estabilidad a los 24 meses. SBO fue el menos estable de los tres aceites. PALABRAS-CLAVE: Agonoscelis pubescens -Almacenamiento -Aspongubus viduatus -Composición en ácidos grasos -Estabilidad oxidativa -Índice de peróxidos -Sclerocarya birrea -Tocoferol. SUMMARY Long -Term storage of three unconventional oilsThree samples, Sclerocarya birrea oil (SCO), Melon bug oil (Aspongubus viduatus) (MBO), and Sorghum bug oil (Agonoscelis pubescens) (SBO), were stored (autoxidized) in the dark at 30 Ϯ 2 °C for 24 months. Oil aliquots were withdrawn every 2-4 month for analyses of changes in four quality indexes, namely fatty acid composition, tocopherol content, peroxide value and oxidative stability index by Rancimat. After 24 months of storage the fatty acid composition of the three oils showed no change while tocopherol contents were decreased. SCO and MBO showed only slight changes in their oxidative stability as indicated by the peroxide value and induction period during the 24 months of storage. Sorghum bug oil showed a periodical increase in the peroxide value and had less stability as measured by the Rancimat in comparison to other oils.

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Factors affecting the shelf stability of sunflower nuts

Cited by 8 publications

References 5 publications

Shelf Life of Sunflower Kernels

Shelf Life of Sunflower Kernels

Effects of seed damage on the oxidative stability of poppy seed oil

Long-term storage of three unconventional oils

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