Open AccessQuality Characteristics and Standards for Sunflower Oil from Arad Agricultural Area
Author(s) -
Claudia Mureşan,
Anca Mihaela Dicu,
V. Ciutină,
Dorina Chambré,
Claudiu Ștefan Ursachi
Publication year - 2011
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:6582
Subject(s) - peroxide value , absorbance , sunflower oil , sunflower , peroxide , palm oil , chemistry , acid value , food science , horticulture , organic chemistry , chromatography , biology , biochemistry
The purpose of this study was to determine the unsaturated fatty acid compounds of studied oils, physico-chemical parameters, and the behavior of the four oil types during oxidation and heating.
This is a part of a large study effectuated on Carnia sunflower hybrids, PR64H91, PR65A22 and PR64H45 obtained through cold pressing. We followed the evolution of the UV absorption correlated with the peroxide value. The peroxide value has been presented an increased value in the first 12 heating hours, but after this period of time, it has been decreased due to the high temperature instability of the early formed hydro-peroxides. The absorbance between 220-230 nm and the specific absorbance on 232 and 270 nm (characteristic of the conjugated dienes and trienes) have increased along the experiment period. The results were compared with those from regular sunflower oil.