Comparative research of the properties of sunflower oils obtained by three methods

QIN Jian- long; LI Yang; QI Bao-kun; ZHANG Qiao-zhi; SUI Xiao- nan; JIANG Lian-zhou; SUN Meng-qi

doi:10.13386/j.issn1002-0306.2016.05.015

Article Contents

Article Navigation > Science and Technology of Food Industry > 2016 > (05): 120-125

QIN Jian- long, LI Yang, QI Bao-kun, ZHANG Qiao-zhi, SUI Xiao- nan, JIANG Lian-zhou, SUN Meng-qi. Comparative research of the properties of sunflower oils obtained by three methods[J]. Science and Technology of Food Industry, 2016, (05): 120-125. doi: 10.13386/j.issn1002-0306.2016.05.015

Citation:

QIN Jian- long, LI Yang, QI Bao-kun, ZHANG Qiao-zhi, SUI Xiao- nan, JIANG Lian-zhou, SUN Meng-qi. Comparative research of the properties of sunflower oils obtained by three methods[J]. Science and Technology of Food Industry, 2016, (05): 120-125. doi: 10.13386/j.issn1002-0306.2016.05.015

Citation:

QIN Jian- long, LI Yang, QI Bao-kun, ZHANG Qiao-zhi, SUI Xiao- nan, JIANG Lian-zhou, SUN Meng-qi. Comparative research of the properties of sunflower oils obtained by three methods[J]. Science and Technology of Food Industry, 2016, (05): 120-125. doi: 10.13386/j.issn1002-0306.2016.05.015

PDF( 1120 KB)

Comparative research of the properties of sunflower oils obtained by three methods

doi: 10.13386/j.issn1002-0306.2016.05.015

College of Food Science,Northeast Agricultural University
National Research Centre of Soybean Engineering and Technology

Received Date: 2015-06-25

Abstract

Abstract

The aim of this study was to evaluate the effect of different extraction methods( aqueous enzymatic method,solvent extraction method,cold- press method) on the fatty acids,physicochemical characteristics,phenolic compounds,tocopherol content,antioxidant activities and oxidative stability of sunflower oils. Antioxidant activity of oil was measured by 1,1- diphenyl- 2- picrylhydrazyl( DPPH) and β- carotene bleaching assays and2,2- azinobis( 3- ethylbenzthiazoline sulfonate)( ABTS) radical scavenging capacity. And the differential scanning calorimetry( DSC) was applied for evaluating the oxidative stability of sunflower oils extracted by different methods.Results showed that fatty acid content was not influenced by extraction method( p < 0.05).Cold- press method was found to be the best process for extracting oil with a favorable quality characteristics when compared to aqueous enzymatic method and solvent extraction method.Higher total phenolics content( TPC,0.29 mg / g),ortho- diphenol content( ODC,0.45 mmol / kg) and total tocopherol content( TTC,1090.81 mg / kg) and DPPH( IC₅₀,3.54 mg /m L) and ABTS( TEAC,652.33 μmol / L) scavenging capacities and β- carotene bleaching activity( C%,45.93%) were also obtained with solvent extraction method. Additionally,the effect of different extraction methods on the oxidation stability of sunflower oils was significant. The oxidative stability of solvent extracted sunflower oil was the greatest compared with those obtained other two extraction method.
- sunflower oil,
- different extraction methods,
- physicochemical properties,
- antioxidant activities,
- oxidative stability

FullText(HTML)

References(32)

References

[1]	Upadhyay R,Mishra H N.Predictive modeling for shelf life estimation of sunflower oil blended with oleoresin rosemary(Rosmarinus officinalis L.)and ascorbyl palmitate at low and high temperatures[J].LWT-Food Science and Technology,2015,60(1):42-49.
[2]	胡淑珍,王振,李树君,等.浸出制油技术研究进展[J].中国粮油学报,2009(11):153-157.
[3]	张元生,张欢,马丽娜,等.正戊烷浸出大豆油的工艺研究[J].粮油加工(电子版),2014(7):36-40.
[4]	姜宁,曹继友,杨德田.食用油脂中残留溶剂油的测定及对人体的危害性分析[J].中国初级卫生保健,1997,11(12):38.
[5]	周伯川,刘世鹏.先进科学的溶剂法浸出食用植物油精炼后可放心食用——对“汽油浸炼食用大豆油大揭秘”系列文章的几点看法[J].中国油脂,2002,27(1):4-6.
[6]	dos Santos C R,Passarelli M M,de Souza Nascimento E.Evaluation of 2,5-hexanedione in urine of workers exposed to n-hexane in Brazilian shoe factories[J].Journal of Chromatography B,2002,778(1):237-244.
[7]	肖仁显,陈中海,陈秋平,等.冷榨法、超临界CO2萃取法和有机溶剂浸出法提取山核桃油比较[J].食品科学,2012,(20):51-55.
[8]	de Moura J M L N,Campbell K,Mahfuz A,et al.Enzymeassisted aqueous extraction of oil and protein from soybeans and cream de-emulsification[J].Journal of the American Oil Chemists’Society,2008,85(10):985-995.
[9]	Sineiro J,Domínguez H,Nunez M J,et al.Optimization of the enzymatic treatment during aqueous oil extraction from sunflowerseeds[J].Food Chemistry,1998,61(4):467-474.
[10]	Latif S,Anwar F.Effect of aqueous enzymatic processes on sunflower oil quality[J].Journal of the American Oil Chemists’Society,2009,86(4):393-400.
[11]	Dominguez H,Nunez M J,Lema J M.Oil extractability from enzymatically treated soybean and sunflower:range of operational variables[J].Food Chemistry,1993,46(3):277-284.
[12]	GB/T 22460—2008,动植物油脂罗维朋色泽的测定[S].
[13]	American Oil Chemists’Society(AOCS).Official Methods and Recommended practices of the American Oil Chemists’Society,Cd-63,USA,2009.
[14]	American Oil Chemists’Society(AOCS).Official Methods and Recommended practices of the American Oil Chemists’Society,Cd 8b-90,USA,2009.
[15]	American Oil Chemists’Society(AOCS).Official Methods and Recommended practices of the American Oil Chemists’Society,Cd 18-90,USA,2011.
[16]	IUPAC(1979).Standard methods for the analysis of oils and fats and derivatives Toronto,Canada:Pergamon Press.
[17]	American Oil Chemists’Society(AOCS).Official Methods and Recommended practices of the American Oil Chemists’Society,Ca 19-86,USA,2009.
[18]	Malheiro R,Sousa A,Casal S,et al.Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives[J].Food and Chemical Toxicology,2011,49(2):450-457.
[19]	Li Y,Zhang Y,Sui X,et al.Ultrasound-assisted aqueous enzymatic extraction of oil from perilla(Perilla frutescens L.)seeds[J].Cy TA-Journal of Food,2014,12(1):16-21.
[20]	Singleton V L,Rossi J A.Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents[J].American journal of Enology and Viticulture,1965,16(3):144-158.
[21]	Arranz S,Cert R,Pérez-Jiménez J,et al.Comparison between free radical scavenging capacity and oxidative stability of nut oils[J].Food Chemistry,2008,110(4):985-990.
[22]	Siger A,Nogala-Kalucka M,Lampart-Szczapa E.The content and antioxidant activity of phenolic compounds in coldpressed plant oils[J].Journal of Food Lipids,2008,15(2):137-149.
[23]	Miraliakbari H,Shahidi F.Antioxidant activity of minor components of tree nut oils[J].Food Chemistry,2008,111(2):421-427.
[24]	van den Berg R,Haenen G R M M,van den Berg H,et al.Applicability of an improved Trolox equivalent antioxidant capacity(TEAC)assay for evaluation of antioxidant capacity measurements of mixtures[J].Food Chemistry,1999,66(4):511-517.
[25]	Arain S,Sherazi S T H,Bhanger M I,et al.Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods[J].Thermochimica Acta,2009,484(1):1-3.
[26]	Gharibzahedi S M T,Mousavi S M,Hamedi M,et al.Evaluation of physicochemical properties and antioxidant activities of Persian walnut oil obtained by several extraction methods[J].Industrial Crops and Products,2013,45:133-140.
[27]	杨辉,赵曼丽,范亚苇,等.不同提取方法所得茶油的品质比较[J].食品工业科技,2012,33(11):267-269.
[28]	Moreau R A,Johnston D B,Powell M J,et al.A comparison of commercial enzymes for the aqueous enzymatic extraction of corn oil from corn germ[J].Journal of the American Oil Chemists’Society,2004,81(11):1071-1075.
[29]	吴海波,江连洲,程建军,等.粗酶水解全脂豆粉提取油脂和蛋白[J].农业工程学报,2011,27(4):376-382.
[30]	成文虎,马玉花,曹艳红,等.新疆葵花籽油化学成分分析及抗氧化活性测定[J].新疆大学学报:自然科学版,2013(2):138-143.
[31]	Jayaprakasha G K,Singh R P,Sakariah K K.Antioxidant activity of grape seed(Vitis vinifera)extracts on peroxidation models in vitro[J].Food chemistry,2001,73(3):285-290.
[32]	Tan C P,Man Y B C,Selamat J,et al.Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods[J].Food Chemistry,2002,76(3):385-389.