Pysico-chemical characterization, fatty acid composition and thermal stability of cold-pressed sunflower oils obtained from 17 newly cultivated hybrids from the region of North Macedonia

Kostadinovic Velickovska, Sanja and Markova Ruzdik, Natalija and Mihajlov, Ljupco and Arsov, Emilija and Mitrev, Sasa and Donev, Ivan (2021) Pysico-chemical characterization, fatty acid composition and thermal stability of cold-pressed sunflower oils obtained from 17 newly cultivated hybrids from the region of North Macedonia. In: 2nd Scientific conference for Critical environmental issues of the Western Balkan Countries, 28-30 Oct 2021, Stip, Republic of North Macedonia.

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Abstract

Edible oils obtained from plants and oilseeds represent ester mixtures derived from glycerol with chain of fatty acids. Cold-pressed sunflower oils are rich in oleic and linolenic fatty acids. Oleic acid is monounsaturated fatty acid less susceptible to undesirable changes during deep-frying in comparison to polyunsaturated fatty acids.
The main object of this study was determination of physicochemical parameters such free fatty acids, peroxide value, saponification value, iodine number, density, oxidative stability and fatty acid composition on cold-pressed oils from 17 newly cultivated hybrids from sunflower from the region of North Macedonia. Results from fatty acid methyl esters indicated Experto hybrid as the high oleic sunflower hybrid with 86.2% of oleic acid. Moreover, iodine number for sunflower oil from this hybrid was 87.5 g I2 per 100 g oil, which was expected due to the high level of monosaturated fatty acid. Negative correlation confirmed inverse relationship between the amounts of oleic acid and values of iodine number (r=-0.896). Opposite, positive correlation between iodine number and amount of linoleic acid (r=0.892) means that sunflower oils with higher value of iodine number will be thermally unstable and not suitable for deep-frying. Furthermore, the highest value for oxidative stability was measured for cold-pressed sunflower oils obtained from Talento, BG Fil and “Dijamantis hybrids (over 8, 9 and 5 h, respectively). According to the results from our study, we recommended the gap of oleic/linoleic acid as the most important for determination of thermal stability of sunflower oils. Finally, physicochemical parameters iodine number and oxidation stability can be significant parameters for prediction of the dominance of fatty acids in sunflower oil.

Item Type:	Conference or Workshop Item (Poster)
Subjects:	Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Sanja Kostadinovik
Date Deposited:	15 Nov 2021 10:35
Last Modified:	15 Nov 2021 10:35
URI:	https://eprints.ugd.edu.mk/id/eprint/28751

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