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High-oleic Sunflower Oil (high-oleic + sunflower_oil)
Selected AbstractsKinetics and mechanism of the reaction between maleic anhydride and fatty acid esters and the structure of the productsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 5 2008Florina Stefanoiu Abstract Alkenyl succinic anhydrides (ASA) were obtained by reaction between maleic anhydride and high-oleic sunflower oil (HOSO) esters. A kinetics study of the maleinization of alkyl esters indicated that the maleinization reaction was second order overall and first order with respect to the individual reactants, and the activation energy was 77.2,±,3.3,kJ/mol in the investigated temperature range (185,225,°C). These results showed that the cis configuration and the central position of the double bond in HOSO esters facilitate the maleinization of the latter. On the contrary, the length of the linear ester moiety had no influence on the course of the maleinization reaction. Moreover, new evidence demonstrates that there are two different reaction mechanisms: ene-reaction and addition in allylic position with a 2,:,1 ratio, respectively. This ratio was constant throughout the reaction, thus indicating that these mechanisms are independent. [source] Optimization of industrial-scale deodorization of high-oleic sunflower oil via response surface methodologyEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 3 2008Vito Martin Abstract Optimization of industrial-scale deodorization of high-oleic sunflower oil (HOSO) via response surface methodology is presented in this study. The results of an experimental program conducted on an industrial-scale deodorizer were analyzed statistically. Predictive models were derived for each of the oil quality indicators (QI) in dependence on the studied variable deodorization process parameters. The deodorization behavior of some minor components was analyzed on a pilot-scale deodorizer. For comparison, a similar experimental program was also performed on the laboratory-scale. The results of this study demonstrate that optimization of the deodorization process requires a suitable compromise between often mutually opposing demands dictated by different oil QI. The production of HOSO with top-quality organoleptic and nutritional values (high tocopherol and phytosterol contents and low free and trans fatty acid contents) and high oxidative stability demands deodorization temperatures in the range between 220 and 235,°C and a total sparge steam above 2.0% (wt/wt in oil). The response surface methodology provides the tools needed to identify the optimum deodorization process conditions. However, the laboratory-scale experiments, while showing similar response characteristics of QI in dependence on the process parameters and thus helpful as a guide, are of limited value in the optimization of an industrial-scale operation. [source] Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant contentJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2002Daniel Barrera-Arellano Abstract Samples of oils of different degrees of unsaturation, namely palm olein, olive oil, high-linoleic sunflower oil, high-oleic sunflower oil, rapeseed oil and soybean oil, were heated at 180,°C for 2, 4, 6, 8 and 10,h in the presence or absence of their natural antioxidants. Also, tocopherol-stripped oils were supplemented with ,-tocopherol (500,mg,kg,1), ,-tocopherol (500,mg,kg,1) or a mixture of ,-, ,-, ,- and ,-tocopherols (250,mg,kg,1 each) and heated under the same conditions. Losses of tocopherols and formation of polymeric triacylglycerols were followed. Total polar compounds were also evaluated after 10,h of heating. Results demonstrated that tocopherols were lost very rapidly, in the expected order, with ,-tocopherol being the least stable. Polymeric and polar compound formation during heating was inhibited to a variable extent, being more dependent on the natural content and type of tocopherols than on the degree of unsaturation of the oil. For example, polymeric and polar compound contents in soybean oil were significantly lower than those found in high-linoleic sunflower oil. However, the expected influence of the degree of unsaturation was evident when oils were unprotected or possessed identical initial antioxidant contents. Finally, levels of degradation compounds after 10,h of heating were not dependent on the remaining content of antioxidants. © 2002 Society of Chemical Industry [source] Composition and Oxidative Stability of a Structured Lipid from Amaranth Oil in a Milk-Based Infant FormulaJOURNAL OF FOOD SCIENCE, Issue 2 2010Ashanty M. Pina-Rodriguez ABSTRACT:, Amaranth oil can be enzymatically modified to match breast milk fat analog requirements. We have developed a structured lipid (SL) from amaranth oil that, in combination with milk fat, delivers recommended amounts of docosahexaenoic acid (DHA) with palmitic acid specifically esterified at the,sn- 2 position of the triacylglycerol (TAG) backbone. The aim of this study was to study the final fatty acid (FA) contribution and oxidation stability of an infant formula prepared using the structured lipid DCAO (DHA-containing customized amaranth oil). DCAO was included as complementary fat in a "prototype" infant formula, and prepared in parallel with a "control" infant formula under the same processing conditions. The same ingredients but different complementary fat sources were used. A blend of the most commonly used vegetable oils (palm olein, soybean, coconut, and high-oleic sunflower oils) for infant formula was used instead of DCAO in the "control" formula. Additionally, "prototype" and "control" infant formulas were compared to a "commercial" product in terms of FA composition. The oxidative stability index (OSI) of the extracted fats from "prototype,""control," and "commercial" infant formulas were evaluated and compared to the OSI of the substrate fat replacers used. DCAO was the least stable compared to other fat analogs. The use of commercial antioxidants in DCAO containing products should prevent oxidation and therefore increase their stability. [source] | ||||||||||