Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production

Giuffré, Angelo Maria; Capocasale, Marco; Zappia, Clotilde; Poiana, Marco

doi:10.5650/jos.ess17109

Cited by 53 publications

(26 citation statements)

References 41 publications

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“…7% methyl oleate and 20.5% methyl linoleate) (Giuffrè et al, ; Raman et al, ). However, other raw materials, such as sunflower, showed different results (32.47% methyl oleate and 56.18 methyl linoleate) (Giuffrè et al, ). In this case, the fact that, although the obtained biodiesel contained FAME from sunflower, it could be high‐oleic and is a mixture with FAME from corn should be taken into account, which could explain this significant difference.…”

Section: Resultsmentioning

confidence: 99%

“…If not, biodiesel should be used in mixtures with diesel, or some additives should be added. This way, much research has been carried out about the characterization or influence of FAME in biodiesel from different sources, such as olive oil (Giuffrè et al, ), tomato seed oil (Giuffrè et al, ), sunflower oil (Giuffrè et al, ), or rapeseed oil (Raman et al, ). Concerning additives, both natural and synthetic antioxidants are used, which scavenge free radicals that would attack unsaturated FAME, extending the storage time of biofuels (Dunn, ).…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Antioxidants on Corn and Sunflower Biodiesel Properties under Extreme Oxidation Conditions

Nogales-Delgado

Martín

Cabanillas

et al. 2019

J Americ Oil Chem Soc

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Biodiesel is an alternative to mineral fuels, with advantages such as biodegradability. However, this makes biodiesel unstable to oxidation. In this way, the use of natural or synthetic antioxidants is necessary. Although many studies have paid attention to the effect of these antioxidants on oxidation stability, not much literature about their effect of them on other properties (before and during storage) was found. The aim of this research study was to characterize biodiesel from corn and sunflower by adding two antioxidants, butylated hydroxyanisole (BHA) and tertbutylhydroquinone (TBHQ), in order to improve its oxidation stability. Moreover, the effect of oxidation on the parameters of biodiesel was studied by using extreme oxidation conditions to accelerate the oxidation process. Both antioxidants improved the oxidation stability of biodiesel, whereas some parameters were altered (viscosity and acid number), which could make this biofuel, if high concentrations of antioxidants are used, unsuitable for commercialization according to standards.Keywords BHA Á TBHQ Á Oxidation stability Á Viscosity Á Thermal analysis Á Fatty acid methyl esters J Am Oil Chem Soc (2020) 97: 201-212.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Antioxidants on Corn and Sunflower Biodiesel Properties under Extreme Oxidation Conditions

Nogales-Delgado

Martín

Cabanillas

et al. 2019

J Americ Oil Chem Soc

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“…In contrary, olive oil has higher content of oleic acid (60.76 -62.74%), then linoleic acid (13.22 -18.45%) and palmitic acid (15.19 -18.71%) characterized with higher MUFA content (62.42 -64.30%), lower PUFA content (13.61 -19.20%) but higher SFA content (18.37 -22.09%) (Giuffrè et al, 2017a). Furthermore, in sunflower seed oil the highest content of linoleic acid (50.89 -55.78%), followed by oleic acid (32.37 -35.69%) and palmitic acid (7.47 -6.44%) with the content of PUFA from 52.49 to 56.24%, MUFA from 32.77 to 36.55% and SFA from 10.99 to 12.54% was observed (Giuffrè et al, 2017b). In contrary, peanut seed oil had the highest content of oleic acid (44.61 -50.94%), then linoleic acid (29.92 -35.07%) and palmitic acid (8.42 -10.90%).…”

Section: Introductionmentioning

confidence: 89%

The nutritional potential of grape by-products from the area of Slovakia and Austria

Hanušovský

Gálik

Bíro³

et al. 2020

Emir J Food Agric

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Current experiments with farm animals showed that it is possible to use grape by-products as a source of nutrients in animal nutrition. In the present experiment, we hypothesize that one reason for the variation among feeding trials, besides production steps affecting byproduct quality in winery, the variation among cultivars may have substantial contribution. The main aim of this study was to analyse grape pomace and stems from the area of Slovak Republic and Austria to evaluate their nutritional value for animals. In total, 54 samples of 3 grape varieties from 6 different locations were analysed. In each variety basic nutrients, antioxidant activity, total phenols, condensed tannins and proteins participation was determined according to standard analytical methods. The results show that the grape pomace had the highest ratio of crude proteins, crude fat and crude fibre with the solid concentrations of sugars, except of variety from red grape. Then, the grape stem is characterised with balanced content of crude protein, crude fibre and nitrogen free extracts with residual sugars and the highest antioxidant activity. By-products from the winery production have average nutritional value because of higher content of lignin that could be limiting factor for the digestibility. Neverthelles, there are interactions between the fibre fractions, condensed tannins, total polyphenols and antioxidant activity. Analysed data shows, that grape by-products have a potential in animal nutrition as a source of bioactive compounds, however there exists differences between the locations and varieties.

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“…For this reason many authors suggest applying more than one assay to evaluate antioxidant activity. In the present study we applied DPPH assay and FRAP assay which are two of the most common tests used on many matrices such as common orange [13] blood orange juice [10], edible vegetable oils and potential industrial vegetable oils [36][37][38], apples, bananas, strawberries, kiwifruit, cauliflower [39]. Vitamin C and flavonoids are the most important antioxidants in bergamot juice and show an inverse ratio during fruit ripening: the vitamin C showed a decreasing trend (Table 3) in opposition to total flavonoid content which increased with harvest date (Table 4).…”

Section: Dpph Assay and Frap Assaymentioning

confidence: 99%

Bergamot (<em>Citrus bergamia</em>, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy

Giuffré¹

2019

Preprint

Self Cite

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Reggio Calabria province (South Italy) is known for being almost the only area of cultivation of the bergamot fruit, grown principally for its essential oil, but today much studied for the health benefits of its juice. The biometrics and physico-chemical properties of the three (Citrus bergamia Risso) existing genotypes namely Castagnaro, Fantastico and Femminello were studied during fruit ripening from October to March. Castagnaro cv had the biggest and heaviest fruit during this harvest period. °Brix (7.9-10.0), pH (2.2-2.8) and Formol number (1.47-2.37 mL NaOH 0.1N/100mL) were shown to be influenced by both the genotype and by the harvest date. Titratable acidity (34.98-59.50 g/L) and Vitamin C (Ascorbic acid) (341-867 g/L) decreased during fruit ripening. The evolution of flavonoids such as neoeriocitrin, naringin, neohesperidin brutieridin and melitidin was studied both in bergamot juice and in the bergamot cloudy which is the aqueous extract of bergamot during fruit processing. Bergamot cloudy contained a higher quantity of flavonoids compared to the juice. This study gives important information regarding the cultivar and the harvest date for producers who want to obtain the highest juice quantity or the highest juice quality from the bergamot fruit.

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Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production

Cited by 53 publications

References 41 publications

The Effect of Antioxidants on Corn and Sunflower Biodiesel Properties under Extreme Oxidation Conditions

The Effect of Antioxidants on Corn and Sunflower Biodiesel Properties under Extreme Oxidation Conditions

The nutritional potential of grape by-products from the area of Slovakia and Austria

Bergamot (<em>Citrus bergamia</em>, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy

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