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Effects of refining and bleaching on oxidative stability of sunflowerseed oil
Author(s) -
Morrison W. H.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02640746
Subject(s) - refining (metallurgy) , peroxide , oxidative phosphorylation , chemistry , peroxide value , oxygen , food science , pulp and paper industry , organic chemistry , biochemistry , engineering
Sunflowerseed oils extracted from seed grown in the northern and southern US were laboratory refined and bleached with 1 and 3% activated clay. The crude, refined, and bleached oils were heated for four 8‐hr days. Samples of oil were taken daily and active oxygen method values determined. In addition, “Ple‐zrs,” a porous, fat free snack item, were fried in the oils at the end of each day and stored for 5 weeks. Plots of the log of the active oxygen method values versus the number of hr the oil had been heated were straight lines, the slope of which reflected the oxidative stability of the oil on heating. The lack of change in slopes for the southern oils indicated that oxidative stability after heating was not changed markedly by refining or bleaching. Two samples of northern oil, the refined and oil bleached with 1% activated clay, showed an increase in oxidative stability on heating but a lowering of overall stability. The peroxide values of the oils expressed from the stored “Ple‐zrs” indicated that the southern oil was slower than the northern oil to oxidize on storage in a fried product.