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Degradation of selected nutrients in sunflower oils during long-term storage

Author

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  • Lenka VRBIKOVÁ

    (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Štefan SCHMIDT

    (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • František KREPS

    (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Lenka TMÁKOVÁ

    (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Milan ČERTÍK

    (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Stanislav SEKRETÁR

    (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

Abstract

We investigated the influence of long-term storage (10 months) at an average ambient temperature of 25°C on oxidative stability of sunflower oils (made in Slovakia, Czech Republic, Austria, and Hungary) and their nutrients. Chemical properties were determined and changes in oxidative stability monitored. Oil samples were collected and analysed for the content of tocopherols and β-carotene. Degradation of nutrients depends on chemical composition of oils and storage conditions. It was found that the concentration of both antioxidants decreased in all the samples with the increase in storage time. According to the results, losses of total tocopherols and β-carotene in refined sunflower oils stored in transparent 5-l PET bottles and exposed to daylight at ambient temperature were found to be 52-64% and 63-65%, respectively. The country of origin had no statistically significant impact on the oxidative stability of stored sunflower oils.

Suggested Citation

  • Lenka VRBIKOVÁ & Štefan SCHMIDT & František KREPS & Lenka TMÁKOVÁ & Milan ČERTÍK & Stanislav SEKRETÁR, 2014. "Degradation of selected nutrients in sunflower oils during long-term storage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(6), pages 595-600.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:176-2014-cjfs
    DOI: 10.17221/176/2014-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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    Cited by:

    1. Nicole GRMELOVA & Tomas SEDMIDUBSKY, 2017. "Legal and environmental aspects of authorizing edible insects in the European Union," Agricultural Economics, Czech Academy of Agricultural Sciences, vol. 63(9), pages 393-399.

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