Impact of the hybrid on the fatty acid composition and thermal stability of cold-pressed sunflower oils produced 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 (2022) Impact of the hybrid on the fatty acid composition and thermal stability of cold-pressed sunflower oils produced from 17 newly cultivated hybrids from the region of North Macedonia. La rivista italiana delle sostanze grasse. ISSN 0035-6808

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Abstract

Cold-pressed and refined sunflower oils rich in linolenic acid, are particularly susceptible to
undesirable changes during deep-frying. 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). This can be explained by the fact that the oils from those three hybrids
had the highest level of oleic acid (83.1, 82.3 and 79.4%, respectively). Monounsaturated
fatty acids are more stable then polyunsaturated, which makes sunflower oil suitable for
deep-frying. The positive linear correlation between the amount of oleic acid and oxidation
stability (r = 0.687) confirmed our statement that a higher amount of monounsaturated
fatty acids (as oleic acid) can improve thermal stability and makes the sunflower oils from
Talento, Fila BG and Dijamantis hybrids suitable for cooking and deep-frying. The oxidative
stability of other examined hybrids at around 3 h can be explained by a dominance of
polyunsaturated linoleic acid with levels between 43% and 57.1%. Statistical analysis
confirmed our findings due to the negative linear correlation between oxidative stability
and amount of polyunsaturated linoleic acid (r = –0.698). We expected higher value for
oxidative stability (over 6 h) for cold-pressed sunflower oil from Experto hybrid due to its
fatty acid composition. More precisely, the level of oleic acid for this oil was 86.2% and
only 4.6% of polyunsaturated linoleic acid. Surprisingly, the oxidative stability of these
oils was only 2.64% which can be explained as oxidation of the oil during production.
According to the results from our study, we recommended the gap of oleic/linoleic acid as
the most important for the determination of the thermal stability of sunflower oils. Finally,
physicochemical parameters iodine number and oxidation stability can be a significant
parameter for the prediction of the dominance of fatty acids in sunflower oil.

Item Type:	Article
Impact Factor Value:	0,498
Subjects:	Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences
Divisions:	Faculty of Agriculture
Depositing User:	Sanja Kostadinovik
Date Deposited:	24 Aug 2022 07:17
Last Modified:	24 Aug 2022 07:17
URI:	https://eprints.ugd.edu.mk/id/eprint/30114

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