Effect of hull on oxidative stability of cold pressed sunflower oil of oleic type
2016
Romanić, Ranko
Factors that affect the oxidative stability of edible oils are very important. This paper examines the effect of hull on the oxidative stability of cold pressed sunflower seed oil of high-oleic type. Cold pressed oils are produced by pressing the prepared material, i.e. seeds with different contents of the hull, on the screw press. Cold pressed oils were produced by pressing the prepared materials with different contents of hull, namely: without hull (sample 0H), with 10% of hull (sample 10H) and 20% hull (sample 20H). The share of impurities in all of the seed samples was the same and amounted to 5%. The effect of hull on oxidative stability of the produced cold pressed oils was tested using the Schaal-oven test at temperatures of 63±2°C in the period of a total of 49 days. The share of oleic acid in the produced oil was 83.32% w/w, which places this oil in the category of high-oleic type. Pressing sunflower seeds of high-oleic type with 10 or 20% hull portion and impurities content that does not exceed 5% can produce cold pressed oils which have very high oxidative stability at elevated temperatures (63±3°C). Significant reduction in oxidative stability is present in oils produced by pressing seeds without the hull. In summary of the results it can be concluded that in the production of cold pressed oil the presence of hull will favourably influence the oxidative stability of oil, given its increase in the period of up to 35 days at elevated temperature. In terms of high oxidative stability, most suitable seeds are the ones containing 10 to 20% of hulls. In terms of high oxidative stability, use of seeds with 10-20% of the hull is preferable for the production of cold pressed oil of high-oleic type from the seeds of sunflower.
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