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Sunflower oil is well known because of its diversity of fatty acids profiles which allow different uses (food: dressing salads, margarines; nonfood: agrofuel, lubricants). Besides, crude oil contains high amounts of desirable minor components (tocopherols, phytosterols, polyphenols, phospholipids⋯) that present important nutritional features with a...
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... the other hand the residual oily cake is going to be submitted to a solvent extraction and after five successive stages refined oil is obtained. Figure 1 represents schematically the main steps of sunflower oil extraction and refining. There are five main stages where there is a potential leak of minor components: Degumming, neutralization, bleaching; winterization and de- odorization. ...
Context 2
... purpose of refining sunflower oil is to convert the crude oil, which has a high acidity level and/or organoleptic defects, to make it suitable for human consumption. The refin- ing is also aimed at removing contaminants as pesticides and process solvents. Therefore, several refining processing steps are used to remove all undesirable molecules (Fig. 1). Never- theless, valuable minor components are destroyed and or elim- inated with by-products. Generally, several studies have dis- cussed the influence of refining process on the reduction of some minor components present in olive, soybean and rape- seed oil. However, few reports have investigated the effect of each refining step on ...
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The need to reduce the amount of dietary saturated fatty acids (SFA), made the search for replacements for these fats a very important field for research. At the search for such replacements the organogel technology has shown great potential. This study had the objective of produce reduced SFA margarines using organogel technology to structure vege...
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... Overall, and in agreement with Gotor & Rhazi (2016), who looked at refining of sunflower oil, the removal of many of the minor constituents of oils may lead to a decrease in nutritional value, and more research is needed to minimize micronutrient losses while ensuring sufficient oil quality for subsequent food applications. If refinement were done as part of the subsequent fractionation instead, using, for example, supercritical fluid extraction, valuable components could potentially be recovered in sidestreams rather than discarded. ...
Lipids are key compounds in foods and provide energy and nutrients to the body. They are carriers of aroma and flavor compounds and contribute to structure and texture. Nutritional research has shown that positive effects on human health are derived from the intake of specific lipids. Similarly, food science research has shown that food matrix design benefits from having tailored lipid fractions with specific functions such as melting profiles, crystal structures, and oil-binding capacities. Minor constituents such as polar lipids or waxes also have valuable functional properties such as the ability to stabilize interfaces, facilitate spreadability, provide barriers, or act as organogelators. Coupled with the emergence of new feedstocks such as new plants, microbes, or insects, this has fueled a renewed interest in designing efficient, effective, and environmentally friendly processes to extract and fractionate lipids from feedstocks. Such precision-processing approaches are intended to yield not just bulk oils and fats but also specialty lipids with tailored properties. In this review article, we discuss the extraction and fractionation approaches used to obtain lipid fractions from plants, animals, or microbial fermentation, discuss their properties and functionalities, and highlight process design approaches, with a focus on sustainable extraction technologies. Recent advances in the three main steps in obtaining food lipids are highlighted: ( a ) crude oil manufacture; ( b ) refinement; and ( c ) fractionization. Finally, three case studies of specialty ingredients derived from such precision-processing approaches are presented.
... It is a rich source of vitamin E (30 mg/100 g), especially in the form of gamma-tocopherol, which has antioxidant properties that protect cells from damage caused by free radicals. Sunflower oil contains plant sterols and small amounts of phospholipids such as lecithin [21][22][23]. There are different varieties of sunflower oil, depending on the balance of fatty acids and the extraction method: high linoleic sunflower oil, which contains higher amounts of polyunsaturated fatty acids, especially linoleic acid, making it more susceptible to oxidation, but beneficial to health in moderation; high oleic sunflower oil, which contains more monounsaturated oleic acid, is considered more stable and healthier due to its lower susceptibility to oxidation, has a longer shelf life, and is used in a variety of food products, including those requiring frying; and medium oleic sunflower oil, which is a balance between high linoleic and high oleic, offering a moderate amount of monounsaturated and polyunsaturated fats [22][23][24]. ...
... Sunflower oil contains plant sterols and small amounts of phospholipids such as lecithin [21][22][23]. There are different varieties of sunflower oil, depending on the balance of fatty acids and the extraction method: high linoleic sunflower oil, which contains higher amounts of polyunsaturated fatty acids, especially linoleic acid, making it more susceptible to oxidation, but beneficial to health in moderation; high oleic sunflower oil, which contains more monounsaturated oleic acid, is considered more stable and healthier due to its lower susceptibility to oxidation, has a longer shelf life, and is used in a variety of food products, including those requiring frying; and medium oleic sunflower oil, which is a balance between high linoleic and high oleic, offering a moderate amount of monounsaturated and polyunsaturated fats [22][23][24]. ...
In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of meat products, it is possible to partially replace animal fat with vegetable oils. This approach aims to achieve a more favorable PUFA/SFA ratio and n-6:n-3 PUFA ratio, bringing them closer to the values recommended by nutritional organizations. Therefore, the aim of this study was to determine the impact of replacing 20% and 40% of animal fat with selected plant fats on the change in the fat fraction composition of liver pâté-type processed meat and its oxidative stability. Fatty acid content was analyzed in the oils purchased from retailers and in experimental samples. During refrigerated storage of the experimental sausages, changes in the content of primary (peroxide value (PV)) and secondary oxidation products (TBARS), as well as changes in sensory quality, were evaluated. The analysis included cross-sectional color, aroma, texture, saltiness, and taste. The study showed that replacing 20% of animal fat with vegetable oils resulted in products with high sensory attractiveness and oxidative stability, outperforming those with 40% replacement. Among the tested vegetable oils, samples with rapeseed oil demonstrated the highest oxidative stability and the most favorable, nutrition-recommendation-approaching n-6 to n-3 fatty acid ratio, compared with samples with flaxseed, corn, sunflower, and soybean oils.
... Water-degummed oil contains 50-200 mg.kg -1 of phosphorus, depending on the content and type of NHPL in the crude oil [25]. Calcium and magnesium contents also decrease through water degumming [11]. ...
Phospholipids are categorized into two types: hydratable phospholipids and non-hydratable phospholipids. This study examines the hydratable and non-hydratable phospholipids in cottonseed oil, as well as the types of degumming and their impact on the content of phosphorus, calcium, and magnesium. During water degumming, hydratable phospholipids are removed, but non-hydratable phospholipids remain. Water-hydratable phospholipids constitute 78-83% of the total phospholipids in cottonseed oil. However, water degumming does not sufficiently reduce the cottonseed oil’s phosphorus, calcium, and magnesium content. Acid degumming reduced the phosphorus content by 17.1 mg.kg-1, calcium by 11.1 mg.kg-1, and magnesium by 14.2 mg.kg-1. The total degumming process significantly reduced the levels of accompanying substances in cottonseed oil. After the total degumming process, the phosphorus content was less than 12.4 mg.kg-1, calcium was 7.4 mg.kg-1, and magnesium was reduced to 1.1 mg.kg-1.
... Virgin oils, known for their superior nutritional value compared to refined oils, are extracted through pressing and retain more nutrients and antioxidants. Research indicates significant nutrient loss in refined oils, with reductions of up to 98.6% in carotenoids, 8.5% in tocopherols, 19.5% in phytosterols, and 45% in squalene [32,33]. The popularity of virgin oils is increasing in Europe, leading to the emergence of small and medium-sized industries in countries like Switzerland, Austria, and Germany [27]. ...
... While refining improves organoleptic quality by removing undesirable secondary constituents, it also results in the loss of beneficial bioactive compounds and antioxidants. Moreover, refining can produce harmful substances such as nephrotoxic and carcinogenic mono-chloropropanediol esters and trans fatty acids [33]. Many studies have indicated that the refining process mainly impacts the total polyphenol content, reducing it by 52% to 67%, without significantly affecting the fatty acid composition [3,33,34,66,67]. ...
... Moreover, refining can produce harmful substances such as nephrotoxic and carcinogenic mono-chloropropanediol esters and trans fatty acids [33]. Many studies have indicated that the refining process mainly impacts the total polyphenol content, reducing it by 52% to 67%, without significantly affecting the fatty acid composition [3,33,34,66,67]. Even after accounting for the potential reduction in polyphenol content due to the refining process, the formulated blends no 7, no 8, and no 9 maintain superior qualities compared to commercial oils (Table 4). ...
Vegetable oils are crucial for the human diet, providing energy and essential fatty acids. This study investigates the formulation of a high-quality cold-pressed vegetable oil blend from rapeseed, sunflower, sesame, and safflower, chosen for their agronomic benefits, cost-effectiveness, and reduced environmental impact. For the first time, this study is carried out in order to enhance the nutritional profile of these blend oils compared to commercial oils. The study’s results showed that all formulated blend oils had higher total polyphenol and flavonoid content. Specifically, the blend of 1/2 rapeseed, 1/4 sunflower, 1/8 sesame, and 1/8 safflower had an oil yield ranging from 37 to 39% and was rich in total polyphenols (18 mg GAE/100 g), total flavonoids (2 mg/g), antioxidant activities (52%), oleic acid (46.4%), and saturated fatty acids (11%), with a balanced omega-6/omega-3 ratio (2.5). Consuming this blend oil offers a healthier choice rich in nutrients and natural antioxidants. This could open new market opportunities and cater to the growing demand for healthier oil options, especially since it is extracted without a refining process. Further research could focus on the sensory attributes and consumer acceptance of these blend oils to ensure market success, noting that sesame and sunflower involve agreeable pronounced aromas.
... The permissible limit for trans fats in edible oils was set at 2% of the total fat content. Several studies have shown that during the production and refining process, sunflower oil loses considerable amounts of minor components that have nutritional and health benefits [18]. Aside from changes in taste, color, and odor, potential physicochemical changes in oils, such as oxidation and hydrolysis, changes in acidity index, peroxide index, and refractive index, can result in the production of toxic compounds like peroxides, aldehydes, ketones, free radicals, and trans fatty acids, that are harmful to human health. ...
Sunflower oil is widely used for home cooking and the food industry.
... Sunflower (Helianthus annuus L.) seeds have been the subject of scholarly inquiry to investigate their nutritional properties, particularly the fatty acid compositions and minor components. There are four variants with distinct sunflower oil fatty acid compositions: (a) high palmitic high oleic sunflower oil, (b) high stearic high oleic sunflower oil, (c) high oleic sunflower oil, and (d) mid oleic sunflower oil [1]. The oil's unsaponifiable fraction, a significant component, primarily comprises tocopherols (vitamin E) and phytosterols. ...
... The oil's unsaponifiable fraction, a significant component, primarily comprises tocopherols (vitamin E) and phytosterols. Additionally, this fraction contains polyphenols and carotenoids, which further contribute to its nutritional value and antioxidant properties [1]. ...
... This involved dissolving 7.5 g of oil in cyclohexane to a final volume of 25 mL. 1 mL of this solution was measured, and the concentrations were then calculated using Eqs. (1) and (2): ...
Experimental data were analyzed to investigate the underlying adsorption or degradation mechanism of carotenoids and chlorophylls over the bleaching of sunflower oil through different amplitudes of horn and bath ultrasound (ultrasound-assisted bleaching; UAB), temperature, time, and bleaching clay. Quantifying the color removal efficiency in both batch and continuous systems, along with the corresponding process time and energy consumption, is paramount for evaluating the energy-related performance of the treatment method. The adsorption of pigments onto activated bentonite was notably rapid and effective when ultrasound was employed. In both bleaching processes, the adsorption kinetics of carotenoids and chlorophyll exhibited a pseudo-second-order behavior. At the same time, a pseudo-first-order equation provided a better fit for the control conditions. Moreover, intra-particle diffusion contributed to the adsorption mechanism, although it was not the only rate-limiting step in the adsorption of pigments on the clay. It is hypothesized that carotenoid and chlorophyll adsorption occur through physisorption in control conditions, while chemical reactions play a role in pigment removal under sonication. The Freundlich isotherm yielded precise estimates of the adsorption equilibrium data for carotenoid and chlorophyll during ultrasonic bleaching, suggesting a multilayer adsorption mechanism under ultrasound exposure. The thermodynamic study found that pigment adsorption was feasible, spontaneous, and endothermic. According to the results, horn and bath ultrasound, especially at higher voltages, can remarkably remove carotenoid and chlorophyll from sunflower oil compared to the traditional bleaching process.
... The permissible limit for trans fats in edible oils was set at 2% of the total fat content. Several studies have shown that during the production and refining process, sunflower oil loses considerable amounts of minor components that have nutritional and health benefits [18]. Aside from changes in taste, color, and odor, potential physicochemical changes in oils, such as oxidation and hydrolysis, changes in acidity index, peroxide index, and refractive index, can result in the production of toxic compounds like peroxides, aldehydes, ketones, free radicals, and trans fatty acids, that are harmful to human health. ...
Sunflower oil is widely used for home cooking and the food industry. Food safety concerns are always there while
consuming oil daily, so people want their purchased and consumed oil to be safe. The main aim of the research is
to demonstrate and compare the data of different parameters obtained from laboratory experiments following the
standard methods suggested by FSSAI-2016 (Food Safety and Standard Authority of India), A.O.A.C. (Association
of Analytical Chemists) and the standard values given by D.F.T.Q.C. (Department of Food Technology and Quality
Control), Nepal in 2075 B.S for edibleness of sunflower oil. Here, we show the standard methods to test the different
parameters, i.e., moisture content, acid value, density, peroxide value, iodine value, saponification value, and
unsaponifiable matter of edible sunflower oil. The dataset of preliminary and physiochemical analysis were within
the limits of D.F.T.Q.C. standards for edible and refined sunflower oil, where moisture content was 0.05±0.01,
refractive index was 1.4676±5.7735E-05, peroxide value was 2.65±0.098, acid value was 0.071±0.0026, iodine value
was 128.02±0.007, saponification value was 189.92±1.094 and unsaponifiable matter was 2.53±0.7. This study
concludes that all the selected samples of sunflower oils are in the permissible range according to the D.F.T.Q.C.
directory (2075). It indicated that selected sunflower oil types have regulatory standards for public consumption
concerning health risks under study from the Pokhara market.
Keywords Sunflower oil, Oil analysis, Parameter, D.F.T.Q.C., A.O.A.C., F.S.S.A.I
... It is known that unrefined vegetable oils contain more biologically active substances and various natural color substances, such as chlorophyll, and ß-carotene. Due to the binding of free fatty acids and peroxide compounds, a more pleasant taste and smell is obtained [9][10][11]. They are suitable for various food products, such as marinades, dressings, salads and sauces, but adding them after the heat treatment is desirable. ...
Unrefined sunflower oil is obtained by pressing of the sunflower seeds and subsequent fine filtration. It contains more biologically active substances compared to the refined one, it is more stable to oxidation processes, for that reason it is widely used in the composition of the various food products. The main acids in the oil are oleic (56.5%), linoleic (31.7%), palmitic (6.4%), and stearic acid (3.2%). Total sterol content is 0.7%, with ß-sitosterol as a main component (84.0%). The quantity of tocopherol is 188 mg/kg and it consists of one compound α-tocopherol (100%). Different physicochemical parameters were obtained at temperature ranges (from 20 to 80°C). The values of these parameters decrease with an increase in temperature, density (from 0.938 to 0.901 g/ml), surface tension (from 44.124 to 31.787 mN/m), dynamic viscosity (from 29.195 to 14.913 mPa.s), and kinematic viscosity (from 31.125 to 16.552 mm²/s). All these changes are in confirmation of the data from the literature and are relevant in our next studies.
... The fatty acid content of the oils was analysed by SFC-MS (Table 1). Sunflower, olive and grapeseed oils were mainly composed of C18 fatty acids such as oleic (O, C18:1) and linoleic (L, C18:2) acids, as well as palmitic acid (P, C16:0) for olive oil, as described in the literature [28][29][30]. Indeed, almost 50% of the triglycerides identified from sunflower and grapeseed oils were LLL and LLO, while the main triglycerides of olive oil were OOO and POO. ...
Annatto, obtained from the seeds of achiote (Bixa orellana L.), is a widely used orange pigment rich in bixin and other apocarotenoids. This work reports the optimisation of a green extraction method of pigments and antioxidant compounds from achiote as well as its integration in a one-step green extraction-cosmetic formulation process. A biphasic solvent system of water and oil was used to recover simultaneously polar polyphenols, and less polar compounds, such as δ-tocotrienol and bixin. The optimisation of the ultrasound assisted extraction is presented, as well as a comparison of different vegetable oils used as extraction solvents. The composition, physicochemical properties and antioxidant activity of the oils were studied and their extraction performance was compared. Refined sunflower oil proved to be a better solvent than virgin olive, jojoba, coconut and grapeseed oils. Both aqueous and oil phases displayed an interesting antioxidant capacity. The oil phase contained 0.9% of bixin, as well as minor apocarotenoids and δ-tocotrienol. Twelve compounds, mainly phenolics, were identified by UHPLC-DAD-HRMS/MS in the aqueous phase. Twenty-one volatile compounds were identified in the volatile fraction by SPME-GC-MS. Lastly, a one-step green process is proposed to combine the extraction and the cosmetic formulation of the bioactive compounds.
... The sunflower (Helianthus annuus L.) is an unpretentious plant suitable for different climatic conditions. Its seeds are the subject of much research due to the composition of fatty acids and secondary components it contains [1]. According to the production method, refined and unrefined oils can be obtained from its seeds (virgin sunflower oil). ...
Some physicochemical characteristics and elemental composition of refined sunflower oil, as well as linseed oil added to it, were investigated; linseed oil and olive oil; truffle oil and rosemary oil. Fatty acid analysis shows substantial increases in monounsaturated fatty acids with the addition of truffle and rosemary oils (up to about 78 %). With the same supplements, a significant oxidative stability over 20 hours was also observed. High concentrations of chlorophyll were found with the addition of rosemary oils and oils of linseed oil and olive oil. β-carotene was affected three to six times in all supplements compared to the commonly refined oil. Eight elements (Mg, Cr, Mn, Zn, Ni, As, Pd and Cd) were analyzed in the studied oils, no presence of toxic elements As and Cd (< 0.02 mg kg-1), lead was up to 0.04 mg kg-1. The remaining elements vary in different concentrations depending on the additive oils used. The fluorescence spectra of the tested samples were obtained for excitation wavelengths of 380 nm, and the fluorescence maxima allowed to determine the relationship between the optical and chemical properties of the samples. In addition, infrared spectroscopic experiments (ATR and transmittance) were used to investigate the fatty acid profile of the analyzed oil samples.
