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Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market

Author

Listed:
  • Kristina Nakonechna

    (Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic)

  • Vojtech Ilko

    (Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic)

  • Markéta Berčíková

    (Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic)

  • Vladimír Vietoris

    (Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia)

  • Zdeňka Panovská

    (Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic)

  • Marek Doležal

    (Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic)

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.

Suggested Citation

  • Kristina Nakonechna & Vojtech Ilko & Markéta Berčíková & Vladimír Vietoris & Zdeňka Panovská & Marek Doležal, 2024. "Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market," Agriculture, MDPI, vol. 14(4), pages 1-12, March.
    • Handle: RePEc:gam:jagris:v:14:y:2024:i:4:p:536-:d:1365519
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    References listed on IDEAS

    as
    1. Awatif I. Ismail & Shaker M. Arafat, 2014. "Quality Characteristics of High-Oleic Sunflower Oil Extracted from Some Hybrids Cultivated Under Egyptian Conditions," Journal of Food Technology Research, Conscientia Beam, vol. 1(1), pages 73-83.
    2. Abigail V. Harter & Keith A. Gardner & Daniel Falush & David L. Lentz & Robert A. Bye & Loren H. Rieseberg, 2004. "Origin of extant domesticated sunflowers in eastern North America," Nature, Nature, vol. 430(6996), pages 201-205, July.
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