Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil

Roasted Sunflower Kernel Paste (Tahini) Stability: Storage Conditions and Particle Size Influence

“…However, for the oil sample (SOC), the PV, initially 1.45 meq/kg oil, rose very slowly, reaching 2.95 meq/ kg oil after 3 months of storage at 4 °C (Table 5); during the first month of storage at 4 °C, this sample showed no significant changes (p > 0.05) in the peroxide value, thus confirming the high oxidative stability of the commercially refined sunflower oil. The initial PV of sample SOC-1.45 meq/kg-agrees with values reported for sunflower oils in other studies: 1.7-2.5 meq/kg for commercial oils [55,59], 2.45-3.92 meq/kg for pressed oil [53] and 2.6-3.77 meq/kg for extracted oil [50]. The SOC sample was included in the storage test as a control and proved the conformity of chemical tests and conditions during storage.…”

“…Sunflower tahini and oil pAVs during storage showed a more or less irregular pattern. Similar results were reported by Eidhin and O'Beirne [59] for sunflower oil stored at 4 °C or room temperature and by Lee et al [55] for soybean, sunflower and olive oils stored at 25 °C or 40 °C. The same pAV vs. time pattern was revealed by Hung and Slinger [61] when storing different oils (salmon, canola and soybean) at room temperature.…”

“…Significant differences were detected (p < 0.05) between the PV of each sample stored for the same period at different temperatures ( Table 5), confirming that the extent of oxidation increases with storage temperature. The literature shows that autoxidation proceeds slowly at low temperature, and the rate increases as the temperature increases [53][54][55]. TH1 stored for 3 months at 40 °C had a PV about three times higher than the ones stored at 4 °C, and about two times higher than those stored at room temperature.…”

“…This has also been shown by PV determinations. It is already known that breakdown of hydroperoxides to carbonyl compounds is affected by the storage temperatures [55], but the aim of this work was to determine the extent of sunflower tahini oxidation, dependent on storage time and temperatures. Abou-Gharbia et al [28] also reported that sesame tahini kept at 22 °C attained a much lower pAV than that stored at 65 °C, but they found an ascending pAV-by-time trend for sesame that is different from the one found in the current sunflower tahini study.…”

“…For example, when stored 3 months at 4 °C, it attained only 2.95 meq/kg, while at room temperature it reached 55.31 meq/kg and at 40 °C 136.09 meq/kg, respectively. Lee et al[55] obtained a PV of ~90 meq/kg when storing commercial sunflower oil at 40 °C for ~45 days. The current study supports these findings.…”