Oxidative and thermal stabilities of genetically modified high oleic sunflower oil

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

“…Conjugated dienes are formed during oxidation of unsaturated fatty acids containing two or more double bonds to achieve a more stable radical (Choe & Min, 2007). Our results are according to this hypothesis and to previous results from Smith et al (2007): the oil with highest content in poly-unsaturated fatty acids (PUFA) (in our study, SO) showed the highest increase in conjugated dienes.…”

“…The conjugated diene formation was faster and higher in SO than in the other two studied oils (EVOO and HOSO). Similar results were obtained for SO (Farhoosh & Tavassoli-Kafrani, 2011;Smith, King, & Min, 2007), HOSO (Smith et al, 2007), and EVOO (Sanchez-Gimeno, Benito, Vercet, & Oria, 2008a). Conjugated dienes are formed during oxidation of unsaturated fatty acids containing two or more double bonds to achieve a more stable radical (Choe & Min, 2007).…”

Perspectives of Breeding for Altering Sunflower Oil Quality to Obtain Novel Oils

“…Standard sunflower refined oil has a total tocopherol content of around 700 mg/kg, with about 95% of the total tocopherols in the alpha-tocopherol form (Fernandez-Martinez et al, 2007). Tocopherol decreases potential risk of chronic diseases in human thereby conferring antioxidant properties to the non-lipid part of oil (Smith et al, 2007). Minor lipids including phytosterols, are present at interesting levels in sunflower (3,900 mg/kg) .…”

Source, Methods of Obtaining and Oxidative Stability of High-Oleic Fats

“…Z kolei Smith i wsp. [45] stosowali metodę spektrometrii w podczerwieni i stwierdzili największą stabilność termiczną HOSO z odmian genetycznie zmodyfikowanych, w porównaniu z olejami: tradycyjnym słonecznikowym, kukurydzianym, bawełnianym i arachidowym, w których smażono kulki bawełniane przez 24 h w 185 °C. Zastosowany HOSO zawierał 87,4 % kwasu oleinowego.…”