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- Title
Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market.
- Authors
Nakonechna, Kristina; Ilko, Vojtech; Berčíková, Markéta; Vietoris, Vladimír; Panovská, Zdeňka; Doležal, Marek
- Abstract
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.
- Subjects
SUNFLOWER seed oil; SUNFLOWER seeds; POLLUTANTS; FATTY acids; ESTERS; VITAMIN E
- Publication
Agriculture; Basel, 2024, Vol 14, Issue 4, p536
- ISSN
2077-0472
- Publication type
Article
- DOI
10.3390/agriculture14040536