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Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil

Author

Listed:
  • Etelka Dimić

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Tamara Premović

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Aleksandar Takači

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

Abstract

The effects of different contents of impurities and seed hulls in the raw material on the sensory characteristics, chemical quality, and oxidative stability of sunflower oil prepared by the procedure of cold pressing on a screw press were investigated. It was found that the presence of impurities (up to 10%) and hulls (up to 32%) had an adverse effect on the sensory and chemical characteristics of the oil. The adverse influence on the oils colour was also evidenced from the results of measuring their transparency, which ranged from 14.75% to 43.60%. The presence of impurities and seed hulls caused also a decrease in the oxidative stability of oils, as the values of the induction period ranged from 3.63 h to 4.63 h, while the Totox values were in the range from 2.25 to 5.87.

Suggested Citation

  • Etelka Dimić & Tamara Premović & Aleksandar Takači, 2012. "Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(4), pages 343-350.
  • Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:179-2011-cjfs
    DOI: 10.17221/179/2011-CJFS
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    References listed on IDEAS

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    1. Rajko Vidrih & Sergeja Vidakovič & Helena Abramovič, 2010. "Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(5), pages 376-384.
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