Impact of the seed storage time on the quality of cold-pressed sunflower oil

Abstract

The objective of this study was to investigate the impact of seed storage time on the quality of cold-pressed sunflower oil. The quality and oxidative stability of oil was determined in samples of domestic varieties of sunflower hybrid, linoleic type seeds, obtained from fresh seeds and from seeds stored in silo cell for 6 and 12 months at temperature below 30oC and in good ventilation conditions. It was found that the longer storage time of seeds had a negative impact on many quality aspects of the oil, such as flavor, odor and aroma, primarily on the sensory profile. Chemical characteristics and oxidative stability of oil were also influenced by the storage time, which was confirmed by increased values of the acid value (AV) and peroxide value (PV) of the oil samples. Fresh seed oil had an AV of 0.49±0.01 mgKOH/g, while oils that were obtained from one-year old seeds had an AV of 1.95±0.02 mgKOH/g. Content of the primary oxidation products in the oil obtained by cold-pressing of the fresh seeds was 1.73±0.02 mmol/kg (measured as PV), and 2.22±0.07 mmol/kg in that from the seeds stored for 12 months. The anisidine value for the oil obtained from the seeds stored for 12 months was 0.86±0.04 (100A1% 350nm).[ Projekat Ministarstva nauke Republike Srbije, br. TR 31014]

Keywords

• sunflower seeds
• cold-pressed oil
• storage time
• sensory quality
• oxidative stability