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.

Profiling and geographical distribution of seed oil content of sunflower in Ukraine

The sunflower has the potential to be a highly competitive crop owing to its diversity market and the valuable oil it produces.Nevertheless,the amount of sunflower seed oil-a key factor for the crushing industry-is affected by genotype and environment,which sometimes is difficult to predict.The paper analyzes the theoretical principles of sunflower growth in Ukraine,highlights the current trends in the sowing of this crop,the influence of climatic factors of the environment on the prospects of the oilseed sunflower yield.The results of the research are presented for 3 years(2014-2016),during the authors conducted a grain quality observatory at the regional level,taking into account the climatic conditions of sunflower growth in different natural zones of Ukraine(from 45
to 51
north latitude and from 22
to 37
east longitude).Additionally,the research includes the coefficient of significance of the deviation from long-term climatic indicators,which makes it possible to forecast sunflower yield in the future.The analyzed data was obtained from the commercial fields with a minimum area of 40 ha in all Ukrainian regions except Crimea peninsula,Donetsk and Luhansk regions.The results obtained in research show the great diversity of oil content index as per both latitude and longitude meaning.If we consider the entire country,this survey shows that the seed oil content can change dramatically from year to year:e.g.47.5%in one year versus 45.7%in another year.Regionally,these changes have a completely different dynamic with a gradual decrease in seed oil content in the southern part of the country.The main goal of the research was to identify the best sunflower growing areas in Ukraine according to the oil content index.

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.

Aflatoxin B1 contamination in sunflower oil collected from sunflower oil refinery situated in Karnataka

In the present study, the aflatoxin B1 contamination at various stages of oil refining and in refined oil were carried out. This was subsequently compared with commercial vegetable oil samples. Among the 23 different sunflower oil samples were tested, 10 of them showed posi-tive results to AFB1 and the remaining 13 showed negative results to AFB1. All the refined oil samples were free from AFB1 contamination.

Protective effect of high-oleic acid peanut oil and extra-virgin olive oil in rats with diet-induced metabolic syndrome by regulating branched-chain amino acids metabolism

High-oleic acid peanut oil(HOPO)and extra-virgin olive oil(EVOO)have been reported previously to have an attenuating effect on metabolic syndrome(MS).This study aimed to evaluate the metabolic effect of HOPO and EVOO supplementation in attenuating MS and the role of gut microbiota in regulating the metabolic profile.Sprague-Dawley rats were continuously fed with a normal diet,high-fructose and high-fat(HFHF)diet,HFHF diet containing HOPO,or a HFHF diet containing EVOO for 12 weeks.The metabolomics profiles of feces and serum samples were compared using untargeted metabolomics based on UPLC-Q/TOF-MS.Partial Least Squares Discriminant Analysis(PLS-DA)was used to identify the potential fecal and serum biomarkers from different groups.Correlation between gut microbiota and biomarkers was assessed,and pathway analysis of serum biomarkers was conducted.Differences in metabolic patterns in feces and serum were observed among different groups.There were 8 and 12 potential biomarkers in feces and 15 and 6 potential biomarkers in serum of HOPO group and EVOO group,respectively,suggesting that HOPO and EVOO supplementation mainly altered amino acids,peptides,and their analogs in feces and serum.The branched-chain amino acids(BCAAs)biosynthesis pathway was identified as a major pathway regulated by HOPO or EVOO.This study suggests that HOPO and EVOO supplementation ameliorate diet-induced MS,mainly via modulation of the BCAAs biosynthesis pathway.

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.

Effects of Mixing Canola and Palm Oils with Sunflower Oil on the Formation of Trans Fatty Acids during Frying

GLC analysis was conducted to indicate the formation of trans- C18 fatty acids of sunflower, canola and palm oils during frying. Blends of sunflower oil and palm oil or canola oil were obtained by mixing sunflower oil with palm or canola oils at the volume ratios of 60: 40, 40: 60 and 20: 80 (v/v), then heated at 180?C ± 5?C for 5, 10, 15 and 20 h in the atmospheric oxygen. GLC results demonstrate that the formation of trans C18-fatty acids was generally dependent upon the frying time and oil mixing ratios. Furthermore, mixing sunflower oil with oils rich in monounsaturated fatty acids (palm or canola oils) lowered the formation of trans-C18 fatty acids during frying.

Evaluation of Agronomic Performance and Seed Oil Composition of 15 Sunflower Genotypes in South Madagascar

Sunflower (Helianthus annuus L.) is one of the world’s most important oilseed crops together with oil palm (Elaeis guineensis Jacq.), soybean (Glycine max (L.) Merr.) and rapeseed (Brassica napus L.). Despite the 8.5% of world sunflower cultivation is found in Africa, just few studies on oil seed performances and their chemical composition were carried out in tropical countries, thus reducing the knowledge on the adaptability and performances of this crop in humid areas. In this study the agronomic performance, environmental adaptability, oilseed production and fatty acid composition of 15 sunflower varieties cultivated in two underexploited areas of the Plateau de l’Horombe in southern Madagascar were evaluated. Results of this study indicated that: 1) sunflower has well performed in sub-arid localities thanks to its adaptability to harsh conditions, with similar performances to those obtained in other worldwide countries;2) the well-structured and fertile soil resulted to be the key driver of sunflower performances;3) the most productive hybrids between the sites were PR63D82 (conventional typology) and Klarika for yield and oil content, respectively;4) the oleic/linoleic ratio of both HO and conventional sunflowers was influenced by changes in temperature.

Development of a Qualitative near Infrared Screening Method for Quality Consistency Assessment of Virgin Sunflower Oil

Near infrared spectroscopy offers advantages in the analysis of vegetable oils such as rapidity, relative cost-effectiveness, and usually no need for sample preparation. Virgin Sunflower oils were used as reference standards to develop spectra library for qualitative identification and validation of the method. This model was validated by correct classification method using positive and negative control samples. Various market samples of virgin sunflower oil were purchased and compared with spectra library. The results of spectral analysis of reference library and market samples were correlated using Mahalanobis distance method. Analysis involved 22 market samples. When these samples were matched against calibration samples, 4 samples out of 22 which are about 18.2% were not matched by the reference model. These market samples had Mahalanobis distance values between 4.2 and 6.7, which are greater than maximum permissible value of 3. Some of adulterants mentioned were Korie oil and pumpkin seeds oil.

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.

Rapid identification and preliminary evaluation of quality characters of oilseed sunflower by near infrared spectroscopy

To clarify the quality characters,understand the genetic diversity and screen elite lines among different oilseed sunflowers,the contents of crude fat,oleic acid,linoleic acid,palmitic acid and stearic acid of 525 oil sunflowers(including 375 germplasm accessions and 150 inbred lines)were detected by near-infrared spectroscopy(NIRS);the genetic variation and correlation analysis of quality traits were also performed.The results showed that oleic acid and linoleic acid had rich diversities with large variation ranges for each material type.Similar to the relation between crude fat content and palmitic acid content,significantly negative relation with high estimated value existed between oleic acid and linoleic acid content,while stearic acid content positively associated with oleic acid and palmitic acid content.Principal component analysis indicated that 5 quality traits were integrated into 2principal component factors(linoleic acid negative factor and palmitic acid factor)with the contribution rate of 88.191%,which could be used for evaluating sunflower quality.525 oilseed sunflowers were clustered into 3groups with obvious differences of quality characters,materials in Group I had high contents of oleic acid and low crude fat,but the opposite was found in GroupⅢ.59 superior quality accessions were obtained using large-scale and rapid near-infrared spectroscopy,and these excellent materials were verified by the traditional national chemical standard method.This research provided materials and significant reference for sunflower genetic research and quality breeding.

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.

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.

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.

丙烯酰胺-柠檬酸改性葵花秸秆吸油材料的制备及吸油动力学

以农业废弃物葵花秸秆为原料,分别用10%氨水、丙酮-环己烷、甲苯-乙醇对葵花秸秆预处理后,采用丙烯酰胺-柠檬酸酯化法对其改性,研究了改性葵花秸秆对油品的吸附性能,开展了吸附热力学及动力学研究,探讨了改性葵花秸秆的吸油机理。结果表明,丙酮-环己烷预处理+改性葵花秸秆对油品的吸油性能最强,其次为甲苯-乙醇预处理+改性葵花秸秆、10%氨水预处理+改性葵花秸秆;改性葵花秸秆对不同油品的吸油性能大小为:大豆油>柴油>原油;丙酮-环己烷预处理+改性葵花秸秆对原油的保油率最高,10%氨水预处理+改性葵花秸秆对大豆油的去除率最高;吸附热力学表明改性葵花秸秆对油品的吸附是以单分子层吸附为主的化学吸附,该吸附过程符合准二级动力学方程。该研究为解决石油污染问题提供了新思路,也为农作物副产物的综合利用提供了方向。

基于植物甾醇与γ-谷维素的牡丹/葵花籽油凝胶的制备及其物理特性研究

凝胶剂的含量和比例、植物油基质是影响油凝胶结晶特性和加工功能的重要因素。该研究以植物甾醇和γ-谷维素为凝胶剂,牡丹籽油和葵花籽油为基质油制备高含量α-亚麻酸油凝胶,探讨了植物甾醇与γ-谷维素的质量比以及基质油对油凝胶外观、硬度、黏度、微观结构、流变和热力学性质的影响。结果表明,在4℃下,当m(植物甾醇)∶m(γ-谷维素)=40∶60,添加量为8%(质量分数)时,油凝胶形成的速度最快,硬度和黏度最大,熔点也最高;与葵花籽油凝胶相比,此条件下牡丹籽油凝胶的硬度更大(210.70 N),凝胶时间更短(0.5 h),熔点更高(55.22℃)。油凝胶制备时,可通过调整植物甾醇与γ-谷维素的比例来获得所需的晶型和凝胶网络结构,并由此获得理想的硬度、黏度、熔点和透明度等,以适应特定食品加工的需求。该研究为后续基于油凝胶的新型功能黄油和功能奶油的制备提供了理论基础。