Ispitivanje oksidativne stabilnosti hladno presovanog ulja suncokreta visokooleinskog tipa pri povišenoj temperaturi
Article Sidebar
Main Article Content
Abstract
U ovom radu ispitana je oksidativna stabilnost hladno presovanog ulja suncokreta visokooleinskog tipa primenom Schaal–Oven testa, pri povišenoj temperaturi (63±2 °C). Istovremeno su ispitani i uzorci hladno presovanog i rafinisanog ulja suncokreta, linolnog tipa. Stepen nastalih oksidativnih promena ispitivanih uzoraka sagledan je na bazi promena sadržaja primarnih i sekundarnih produkata oksidacije u periodu do 14 dana. Kod hladno presovanog ulja suncokreta visokooleinskog tipa utvrđen je najmanji porast oksidativne vrednosti, od 3,97 do 58,68 nakon 14 dana pri povišenoj temperaturi, u odsustvu svetlosti. Kod ovog ulja, stepen konjugacije u konjugovane diene je bio 2,73, a u konjugovane triene 1,53. Dobijeni rezultati ukazuju na znatno bolju (R2 ≥ 0,99) oksidativnu stabilnost hladno presovanog ulja suncokreta visokooleinskog tipa u odnosu na hladno presovano i rafinisano ulje suncokreta, linolnog tipa.
Downloads
Article Details
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors grant to the Publisher the following rights to the manuscript, including any supplemental material, and any parts, extracts or elements thereof:
- the right to reproduce and distribute the Manuscript in printed form, including print-on-demand;
- the right to produce prepublications, reprints, and special editions of the Manuscript;
- the right to translate the Manuscript into other languages;
- the right to reproduce the Manuscript using photomechanical or similar means including, but not limited to photocopy, and the right to distribute these reproductions;
- the right to reproduce and distribute the Manuscript electronically or optically on any and all data carriers or storage media – especially in machine readable/digitalized form on data carriers such as hard drive, CD-Rom, DVD, Blu-ray Disc (BD), Mini-Disk, data tape – and the right to reproduce and distribute the Article via these data carriers;
- the right to store the Manuscript in databases, including online databases, and the right of transmission of the Manuscript in all technical systems and modes;
- the right to make the Manuscript available to the public or to closed user groups on individual demand, for use on monitors or other readers (including e-books), and in printable form for the user, either via the internet, other online services, or via internal or external networks.
References
E. Dimić, Hladno ceđena ulja, Monografija, Tehnološki fakultet, Novi Sad, Serbia, 2005.
M. Rass, C. Schein, B. Matthäus, Virgin sunflower oil, Eur. J. Lipid Sci. Tech. 110 (2008) 618–624.
A. Kamal-Eldin, Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils, Eur. J. Lipid Sci. Tech. 108 (2006) 1051–1061.
V. Miklič, N. Hladni, S. Jocić, R. Marinković, J. Atlagić, D. Saftić-Panković, D. Miladinović, N. Dušanić, S. Gvozdenović, Sunflower breeding at Institute of Field and Vegetable Crops, Ratar. Povrt. 45 (2008) 31–63.
R. Garcés, E. Martínez-Force, J.J. Salas, M. Venegas-Calerón, Current advances in sunflower oil and its aplications, Lipid Tech. 21 (2009) 79–82.
D. Škorić, S. Jocić, N. Lečić, Z. Sakač, Possibility of developing sunflower hybrids with different oil quality, Uljarstvo 37 (2006) 61–67.
K. Warner, J. Miller, Y. Demurin, Oxidative stability of crude mid-oleic sunflower oils from seeds with high γ- and δ-tocopherols levels, J. Am. Oil Chem. Soc. 85 (2008) 529–533.
A.A. Abdelazim, A. Mahmoud, M.F. Ramadan-Hassanien, Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage, J. Food Sci. Technol. 50 (2013) 868–878.
O. Roman, B. Heyd, B. Broyart, R. Castillo, M.-N. Maillard, Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions, LWT - Food Sci. Technol. 52 (2013) 49–59.
F. Aladedunye, R. Przybylski, Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content, Food Chem. 141 (2013) 2373–2378.
A. Prescha, M. Grajzer, M. Dedyk, H. Grajeta, The Antioxidant Activity and Oxidative Stability of Cold-Pressed Oils, J. Am. Oil Chem. Soc. 91 (2014) 1291–1301.
M. Žanetić, L. Cerretani, D. Škevin, O. Politeo, E. Vitanović, M. Jukić-Špika, S. Perica, M. Ožić, Influence of polyphenolic compounds on the oxidative stability of virgin olive oils from selected autochthonous varieties, J. Food Agric. Environ. 11 (2013) 126–131.
SRPS ISO 5508, Ulja i masti biljnog i životinjskog porekla - Određivanje sadržaja metilestara masnih kiselina gasnom hromatografijom, Institut za standardizaciju Srbije, Beograd, 2002.
SRPS EN ISO 5509, Ulja i masti biljnog i životinjskog porekla - Priprema metilestara masnih kiselina, Institut za standardizaciju Srbije, Beograd, 2007.
E. Dimić, J. Turkulov, Kontrola kvaliteta u tehnologiji jestivih ulja, Tehnološki fakultet, Novi Sad, 2000.
SRPS ISO 3960, Ulja i masti biljnog i životinjskog porekla - Određivanje peroksidnog broja, Institut za standardizaciju Srbije, Beograd, 2001.
SRPS ISO 6885, Ulja i masti biljnog i životinjskog porekla - Određivanje anisidinskog broja, Institut za standardizaciju Srbije, Beograd, 2003.
SRPS EN ISO 3356, Ulja i masti biljnog i životinjskog porekla - Određivanje apsorbancije u ultraljubičastoj oblasti izražene kao specifična UV-ekstinkcija, Institut za standardizaciju Srbije, Beograd, 2008.
A. De Leonardis, V. Macciola, A. Di Rocco, Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds, J. Sci. Food Agric. 83 (2003) 523–528.
Codex Standard for Named Vegetable Oils, Codex Stan 210, 1999.
Pravilnik o kvalitetu i drugim zahtevima za jestiva biljna ulja i masti, margarin i druge masne namaze, majonez i srodne proizvode, Službeni list SCG, br. 23, 2006.
R. Romanić, E. Dimić, V. Lazić, V. Vujasinović, Oxidative stability and tocopherol content of refined sunflower oil during long-term storage in different commercial packagings, Acta Aliment. Hung. 38 (2009) 319–327.
S.A. Smith, R.E. King, D.B. Min, Oxidative and thermal stabilities of genetically modified high oleic sunflower oil, Food Chem. 102 (2007) 1208–1213.
R. Przybylski, N.A. Michael Eskin, Minor components and the stability of vegetable oils, INFORM 17 (2006) 187–189.
L.I. Merrill, O.A. Pike, L.V. Ogden, M.L. Dunn, Oxidative stability of conventional and high-oleic vegetable oils with added antioxidants, J. Am. Oil Chem. Soc. 85 (2008) 771–776.
R. Romanić, E. Dimić, Održivost hladno ceđenog ulja suncokreta oleinskog i linolnog tipa, in: Proceedings of 47th Conference: Production and processing of oilseeds, Herceg Novi, Montenegro, 2006, pp. 31–40.