Effect of Rosmarinus officinalis and Origanum majorana extracts on stability of sunflower oil during storage and repeated heating

Both rosemary(Rosmarinus officinalis)and marjoram(Origanum majorana)are abundant in phenolic compounds,exhibiting exceptional antioxidant activity.This study aims to assess the impact of rosemary and marjoram extracts on the stability of sunflower oil during storage and repeated heating.Sunflower oil supplemented with herbal extracts or butylated hydroxytoluene(BHA)at a concentration of 200 ppm was stored for six months under light and dark conditions at room temperature.Peroxide value(PV),p-anisidine value(An-V),and total oxidation(TOTOX)value were measured to monitor lipid oxidation progression.A significant difference(P<0.05)was observed between light and dark storage for all studied samples regarding oxidation parameters.The ethanolic extract of rosemary exhibited higher antioxidant activity compared to BHA and other extracts.Furthermore,sunflower oil supplemented with the ethanolic extract of rosemary underwent weekly treatment at 100℃for 30 min over four consecutive weeks.Although all oxidation indicators increased during repeated heating,the addition of rosemary and marjoram extracts as well as BHA significantly reduced these indicators.These findings demonstrate that both rosemary extracts and marjoram extracts can serve as natural antioxidants in edible oils.

Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature

The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was investigated.The concentrations of SO in the SFO were 0,10%,20%,and 30%by volume.The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils'composition during heating at frying temperature(180℃).The results showed that the oxidation parameters(free fatty acid,peroxide value,p-anisidine value,total oxidation status,thiobarbituric acid value,and color index)increased significantly in SFO compared to blends or SO during thermal treatment.During heating,the concentration of polyunsaturated fatty acids(PUFA)was reduced with increased level of saturated fatty acids;these results were observed more in SFO than those of SO or blend oils.However,the presence of SO in SFO reduced the decomposition of PUFA.In Fourier-transform infrared spectroscopy,the peak intensities were significantly altered in SFO compared to the blend oils during heating.Based on the most analytical data,it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils,showing a lower degree of oxidation occurred in blends.The best frying performance for the SFO was achieved by using 30%SO extracted from the roasted sesame seed.This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.

Difference among the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods

Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were investigated.The results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were similar.In the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and GFSO-A.In the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A.Consequently,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.

Effect of dietary supplementation with olive and sunflower oils on lipid profile and liver histology in rats fed high cholesterol diet

Objective: To compare the effects of high-monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) against the metabolic disorders elicited by a high-cholesterol diet(HC) in rats. Methods: Using in vivo dietary manipulation, rats were fed with different diets containing 4% soybean oil(cholesterol free diet) and 1% HC containing 12% olive oil(HC+OO) enriched with MUFA and 12% sunflower oil(HC+SO) enriched with PUFA for 60 d. Serum lipid levels and hepatic steatosis were evaluated after the treatment period. Results: Comparatively, rats treated with HC+OO diet experienced a decrease in the serum LDL-C, VLDL-C and CT levels compared to those fed with HC+SO diet(P<0.05). Otherwise, HC+OO provoked significant microvesicular steatosis situated in the hepatic acinar zone 1. Conclusions: HC+OO diet has high absorption velocity in the acinar zone 1 of liver compared to the HC+SO diet. Based on this, the reduction of the LDL-C, VLDL-C and CT serum levels in the animals treated with HC+OO diet can be caused by the delay in the FA release to the blood.

Moderate quantity of lard mixed with sunflower oil attenuate lipid accumulation in mice

Lard,a fat rich in saturated fatty acids(SFAs),is regarded as a risk factor for metabolic diseases.In the present study,effect of different lard blended with sunflower oil diets on lipid accumulation in adipose tissue,liver,and serum by mouse model was researched.Body weight,body fat percentage,cross-sectional area of adipocytes,liver triglycerides(TGs),and oil red stained area in mice liver of lard blend sunflower oil(L-SFO)group were significantly lower than those of sunflower oil(SFO)group,whereas no significant differences were observed between mice of lard and L-SFO groups.Serum TG and free fatty acid levels were significantly lower in L-SFO group than in other two groups.Furthermore,data showed that sunflower oil decreased contents of hormonesensitive lipase and carnitine palmitoyl transferase 1(CPT-1)and increased fatty acid synthase activity in liver tissue.A mixture of lard and sunflower oil rather than only sunflower oil or lard might promote body fat loss and reduce lipid accumulation in adipose tissue,serum,and liver by promoting hydrolysis of TG,increasingβ-oxidation of fatty acids.These data suggested that mixing lard and vegetable oil(e.g.sunflower oil)for cooking,or alternate using lard and vegetable oil could be beneficial for reducing body fat.

Influence of Microwave Irradiation on Hydrolysis Reaction of Sunflower Oil in Aqueous Emulsion

Microwave irradiation (MW) has been widely applied as heating in chemical processing. It offers a clean, convenient and inexpensive method of heating which often results in higher yields and shorter reaction times. Here, we study the microwave heating influence on the hydrolysis of the triglyceride (sunflower oil) in aqueous emulsion catalyzed by using 4-dodecylbenzenesulfonic acid (DBSA). The progress of the hydrolysis reaction was determined by Fourier Transform Infrared spectroscopy (FTIR). The effects of temperature, reaction time and the catalyst nature and concentration on the hydrolysis reaction were investigated. The hydrolysis was carried out at temperatures ranging between 90°C and 150°C. The polarity of the reaction medium accelerated this reaction.

Blood Oxidant/Antioxidant Status in overfed Aging Rats: Comparative Effects of Sunflower and Olive-Linseed Mixture Oil Rich Diets

Obesity, one of the most common health problems, is associated with glucose and lipid metabolism abnormalities, increased cardiovascular risk and oxidative stressI1}. Aging is also associated with an increase in oxidative stress[2]. Considering that older adults are already at risk for oxidant stress, the additional metabolic perturbations of obesity aggravated the susceptibility to oxidant stress. Modulating age-related oxidative stress via dietary interventions could reduce free radical production and significantly improve health in aging.

Breeding and High-yield Cultivation Techniques for Oil Sunflower New Variety"Xin Kui No.27"

This paper introduced the breeding process,characteristics,yield performance,disease resistance,quality characters,and suitable production areas of the new early-maturing oil sunflower variety"Xin Kui No.27",and summarized high-yield cultivation techniques based on large-area continuous cultivation demonstration to serve agricultural production.

Emulsification of Indian heavy crude oil using a novel surfactant for pipeline transportation

The most economical way to overcome flow assurance problems associated with transportation of heavy crude oil through offshore pipelines is by emulsifying it with water in the presence of a suitable surfactant.In this research,a novel surfactant,tri-triethanolamine monosunflower ester,was synthesized in the laboratory by extracting fatty acids present in sunflower（Helianthus annuus）oil.Synthesized surfactant was used to prepare oil-in-water emulsions of a heavy crude oil from the western oil field of India.After emulsification,a dramatic decrease in pour point as well as viscosity was observed.All the prepared emulsions were found to be flowing even at 1°C.The emulsion developed with 60%oil content and 2wt%surfactant showed a decrease in viscosity of 96%.The stability of the emulsion was investigated at different temperatures,and it was found to be highly stable.The effectiveness of surfactant in emulsifying the heavy oil in water was investigated by measuring the equilibrium interfacial tension（IFT）between the crude oil（diluted）and the aqueous phase along with zeta potential of emulsions.2wt%surfactant decreased IFT by almost nine times that of no surfactant.These results suggested that the synthesized surfactant may be used to prepare a stable oil-in-water emulsion for its transportation through offshore pipelines efficiently.

Multiparameter collaborative optimization of the vibrating screen based on the behavior of oil sunflower seed penetrating screen holes

The behavior of oil sunflower seeds penetrating screen holes is an important factor that affects the screening performance of oil sunflower seeds.In this study,a double-deck reverse-motion vibrating screening device for oil sunflower seed screening was designed.The force condition and motion law of the oil sunflower seeds on the screen surface were analyzed.This study compared the effect of particle filling amount of discrete element model of oil sunflower seeds on the simulation effects.The screening process was numerically simulated using the coupled Discrete Element Method and Multibody Dynamics(DEM-MBD)technique with the screening percentage of oil sunflower seeds as the index.The influence of the operating parameters of the vibrating screen on the screening effect was analyzed using a multiparameter collaborative optimization scheme.The results of this study can provide a reference for the numerical simulation of crop screening behavior and the development of screening devices.

Effect of Phenolic Components of Earth Apple(Helianthus Tuberosus)in the Inhibiting of Oxidation and Extension the Shelf-life of Vegetable Oils

Earth Apple(Helianthus tuberosus)phenolic compounds were extracted using two methods ethanol extraction(98 percent ethanol for 24 hours at room temperature)and water extraction(distilled water for 24 hours at room temperature).To measure the sum of phenols in the extract,the Folin-Ciocateu method was used.The alcohol extract gave a higher phenol content of 58.29 mg/g(gallic acid),while the alcoholic extract had flavonoids 26.63 mg/g(gallic acid).Water extract was phenols content of 42.62 mg/g(gallic acid)while the alcoholic extract had flavonoids 11.23 mg/g(gallic acid).The alcoholic extract from Earth Apple gave the highest antioxidant effect at 88.32%,while the water extract was 77.43%.The inhibitory effect of the added Earth Apple extract oil to inhibit oxidation,remove concentrations(0.1,0.15,0.2 percent)of Palm Oil and Sunflower oil as it exceeded the reduction of peroxide values during the reservoir periods(15,30,45,60 days).

Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory scale, the effects of combined partial substitutions of sodium chloride by potassium chloride and pork backfat by sunflower oil on key physical-chemical and biochemical parameters, instrumental colour and texture measurements, and the consumer acceptability of the end-products. Regarding the physical-chemical parameters, statistical analysis of results showed that final product weight loss was impacted by fat content and use of sunflower oil;final mean water activity value was only affected by salt level;and animal fat content impacted pH values, only at the end of drying. Regarding the biochemical parameters investigated, we statistically found a marked impact of partial substitution of NaCl by KCl on the proteolysis evolution, of fat level and sodium content on the end-product lipolysis, and finally, a significant effect of animal fat level and incorporation of sunflower oil on both protein and lipid oxidations. However, the new product formulations combining salt and fat substitutions lead to globally acceptable water loss and water activity values and similar rates of proteolysis, lipolysis and lipid oxidation, but less protein oxidation. From a practical point of view, the results clearly showed that sodium and animal fat contents in dryfermented sausages can be drastically reduced with no too marked adverse effect on colour, final textural properties or consumer acceptability. On the basis of these laboratory results, new healthier dry-fermented products can be manufactured by an industrial company in the near future.

Quantitative response of oil sunflower yield to evapotranspiration and soil salinity with saline water irrigation

Appropriate application of water-salt-crop function model can optimize agricultural water management in regions with declining water supply,such as the Hetao district.Appropriate use of saline water is also based on the effects of irrigation water demand and water quality on crop growth quantitatively.Therefore,oil sunflower growth testing under both water and salt stress was completed from 2013 to 2014.Water salinity levels at 1.7 ds/m,4 ds/m,6 ds/m and 8 ds/m were used in the experiments.Two water deficit levels were reported,60%and 80%of the irrigation quota,which were considered moderate and mild deficit levels,respectively.All treatments were applied in planting the oil sunflower in critical growing periods,namely,floral initiation,anthesis and maturity.Linear,Cobb-Douglas,quadratic and transcendental function models were used to simulate the relative yield,evapotranspiration(ET)and electrical conductivity(EC).The predictive ability and sensitivity of each model were then evaluated.Compared with salt stress,water stress exerted a more significant effect on the oil sunflower yield;the water parameters(a1 and a3)were most sensitive in the water-salt-crop function model.Oil sunflower was most sensitive to water and salt stress during anthesis.The transcendental function generally showed a relatively high sensitivity coefficient and a relatively small statistical error.Therefore,the transcendental function is the most appropriate model for simulating and predicting the yield of oil sunflower irrigated with saline water.Applying the water-salt-crop function model in planting of oil sunflower can help in the development and utilization of saline water in the Hetao district.

Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake

The purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of baked cake. The thermal stability of RBE was evaluated by a Rancimat test using sunflower oil. Properties such as moisture content, porosity, crumb density and pore area of cakes baked with RBE and the synthetic antioxidant butylated hydroxytoluene (BHT) were compared. Sensory properties such as taste, aroma, texture, color and overall acceptability of the cake samples were compared using a sensory panel test. The shelf-life of the cakes was evaluated by microbial counts and chemical methods. Thermally treated RBE and BHT for 2 h at 180 °C retained 75% of their initial capacity in protecting sunflower oil while RBE had a significantly higher protection factor (p < 0.05). Cakes baked with RBE received higher scores for taste, color and overall acceptability compared to control or BHT-added cake. BHT-added cake and RBE-added cake exceeded the aerobic plate count (APC) and yeast and mold count (YMC) on days 11 and 13 respectively, while the control cakes without added antioxidants exceeded the APC and YMC on day 7. Both BHT- and RBE-added cakes maintained hexanal levels below 5 mg/kg over 28 days while the control cake exceeded this level on day 21. The results suggest that RBE can be used as a natural food additive to improve the quality and shelf-life of baked foods and edible oils.