Open AccessAvaliação da qualidade oleoquímica das sementes de gergelim (Sesamum indicum) e girassol (Helianthus annus)
Author(s) -
Valentina Ribeiro Castro,
Maria Clara dos Santos Furtado,
Victória Maura Silva Bermúdez,
Edilene Ferreira da Silva,
Vera Lúcia Viana do Nascimento
Publication year - 2021
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v10i7.16226
Subject(s) - sesamum , sunflower , sesame seed , sunflower oil , peroxide value , helianthus , food science , horticulture , helianthus annuus , vegetable oil , biology , chemistry , raw material , ecology
Vegetable oils are extremely important for the human organism, being considered a source of energy and of fat-soluble vitamins (A, D, E and K), and fundamental in promoting the taste of food. Sunflower oil is obtained from the seed of the plant Helianthus annuus L., of the Compositae family, standing out for being the fourth oilseed in grain production and the fifth in cultivated area in the world. Another valuable seed used for oil extraction is sesame (Sesamum indicum, L.), which belongs to the Pedaliaceae family. Due to the quality and characteristics of some vegetable oils, which may change after long periods of storage, thus giving relevance to studies on the determination of these changes. From this, this work had the objective of evaluating the quality of the sesame and sunflower oil, commercial and cold extracted, to obtain more information about the alterations occurred during the storage period and its oxidative potential. The oleochemical analyzes were performed using the variables related to the iodine, peroxide, acidity and % free fatty acids (FFA) indices, where the analyzes were performed in triplicates. As a result, the commercialized sesame and sunflower oils showed values above the limits recommended by the RDC No. 270, of September 22, 2005, in relation to the cold extracting sesame and sunflower oleochemical indexes presented adequate values. The contribution of the work developed shows that oils after extraction, industrial processing and depending on storage conditions can present vulnerability and compromise their quality.