Oxidative stability and elemental analysis of sunflower (Helianthus annuus) edible oil produced in Brazil using a domestic extraction machine

Abstract

The consumption of regular vegetable oils has been linked to energy acquisition, nutritional benefits, health improvement, and the regulation of metabolic diseases. This study evaluated fatty acids composition, physicochemical, thermal, oxidative, and optical properties, and quantified trace elements in the sunflower oil extracted by a domestic cold-press machine. The oil presented linoleic (54.00%) and oleic (37.29%) primary unsaturated fatty acids (91.67%), in which atherogenic (0.05), thrombogenic (0.16), hypocholesterolemic/hypercholesterolemic (21.97), peroxide (16.16), saponification (141.80), and relative density indices (0.92) demonstrated to be suitable for human consumption and possible health promotion. In addition, the concentrations of trace elements by ICP OES were ordered Zn > Fe > Al > Cu > Mn > Cr. Concentrations of Zn, Fe, Al, Cu, and Mn were lower than FAO/WHO and DRI/AI limits, while Cr concentrations exceeded the FAO/WHO limits, which can be used as an indicator of the polluted ambiance. Sunflower oil quantities daily consumption were calculated by taking into account non-carcinogenic risk (CR < 10−4), and total non-carcinogenic hazard index (HI < 1). Based on trace elements determined in this study, the suitable quantity of sunflower oil consumption varies according to individuals aged 8, 18, and 30 years and will be deemed 0.61, 1.46, and 1.65 g/kg, respectively, attending HI = 0.99 and CR < 10−4.

Stabilization of Sunflower Oil with Biologically Active Compounds from Berries

“…The spectra were analyzed according to two wavelengths specific to lipids: 1748 cm −1 for the C=O carbonyl group of unsaturated acids, and 1164 cm −1 (resonance band) with two harmonic bands at 1100 cm −1 and 1296 cm −1 , which are specific for the group C-O. It was established that, practically speaking, the intensity of the light absorption bands at these wavelengths does not vary, regardless of the extraction time, and that they correspond to the bibliographic data for sunflower oil [45]. In the 3100-2800 cm −1 region, C-H valence oscillations were recorded for the saturated carbon atoms, namely, CH 3 -2988 cm −1 and CH 2 -2852 cm −1 , the aliphatic groups from the alkyl residue of triglycerides found in large quantities in vegetable oils.…”

“…In sunflower oil, which is rich in polyunsaturated acids, the degradation of carotenoids increases due to the faster oxidation of unsaturated lipids, which produce radicals that are likely to attack carotenoids [45]. It was found that when the extraction temperature increased from 45 to 65 • C, the individual content of the carotenoids in the sea buckthorn extract decreased from 8.45 mg/100 g DW to 7.47 mg/100 g DW (β-carotene), from 9.40 mg/100 g DW to 8.31 mg/100 g DW (lycopene), from 9.55 mg/100 g DW to 8.44 mg/100 g DW (zeaxanthin), from 8.87 mg/100 g DW to 7.80 mg/100 g DW (βcryptoxanthin), and from 7.76 mg/100 g DW to 6.84 mg/100 g DW, respectively (lutein).…”

Chemical Composition and Optical Properties of Refined Sunflower Oil With Added Various Oils

“…From this point of view, the oxidative stability of oils is an important indicator of their acceptable shelf life. Different sunflower oil values are given in the literature, probably influenced by their fatty acid composition [26,27]. As can be seen, different additions to RSO affect its value, with additions of rosemary and truffle oil significantly increasing it, while other additions decrease it, most significantly with the addition of linseed oil.…”