Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43929232" target="_blank" >RIV/60461373:22330/24:43929232 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2077-0472/14/4/536" target="_blank" >https://www.mdpi.com/2077-0472/14/4/536</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/agriculture14040536" target="_blank" >10.3390/agriculture14040536</a>

Result language

angličtina

Original language name

Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market

Original language description

In the quality monitoring of 18 sunflower oil samples from the EU market, 14 were refined and 4 were cold-pressed. They demonstrated high quality of technological processing with low values of trans-unsaturated fatty acids, acid value, and peroxide value and also met the limits set by legislation in the content of process contaminants 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters. Measurements of oxidative stability showed a difference in utility value. The average induction period of the oils from the traditional varieties was 2.6 h, predisposing them to cold cooking or short-term frying, while the 11.8 h of the four high oleic sunflower oils (HOSO) indicates the possibility of long-term heat stress. The nutritional benefit is the average vitamin E content of 663 mg/kg oil. The overall sensory quality of the samples was evaluated by a 12-member panel of trained assessors. On the seven-point category scale, the oils were of good to exceptional quality. The cold-pressed oils (CPOs) differed in having, on average, lower trans-unsaturated fatty acid content, process contaminants at unmeasurable levels, and, on average, higher vitamin E concentrations. The specific organoleptic properties of the CPOs were characterized by a pleasant nutty and sunflower seed flavor. © 2024 by the authors.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

30308 - Nutrition, Dietetics

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Agriculture-Basel

ISSN

2077-0472

e-ISSN

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Volume of the periodical

14

Issue of the periodical within the volume

4

Country of publishing house

LT - LITHUANIA

Number of pages

12

Pages from-to

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UT code for WoS article

001210278900001

EID of the result in the Scopus database

2-s2.0-85191523421