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oil Crop Science 2024年第1期9卷 29-37页

作者： Ali Sahunie Department of Analytical and Food Chemistry Tishreen UniversityLattakiaSyria

Both rosemary(Rosmarinus officinalis)and marjoram(Origanum majorana)are abundant in phenolic compounds,exhibiting exceptional antioxidant *** study aims to assess the impact of rosemary and marjoram extracts on the stability of sunflower oil during storage and repeated *** oil supplemented with herbal extracts or butylated hydroxytoluene(BHA)at a concentration of 200 ppm was stored for six months under light and dark conditions at room *** value(PV),p-anisidine value(An-V),and total oxidation(TOTOX)value were measured to monitor lipid oxidation progression.A significant difference(Psunflower oil supplemented with the ethanolic extract of rosemary underwent weekly treatment at 100℃for 30 min over four consecutive *** all oxidation indicators increased during repeated heating,the addition of rosemary and marjoram extracts as well as BHA significantly reduced these *** findings demonstrate that both rosemary extracts and marjoram extracts can serve as natural antioxidants in edible oils.

关键词： Phenolic compounds BHA Marjoram extract Rosemary extract sunflower oil

Difference among the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods

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Grain & oil Science and Technology 2022年第2期5卷 70-78页

作者： Haoduo Yang Yingying Wang Dongying Wang Xuede Wang College of Food Science and Engineering Henan University of TechnologyZhengzhou 450001China

Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory *** the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were *** results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were *** the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and *** the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and ***,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.

关键词： Galangal sunflower oil Flavored oil Quality indices Frying performance Preparation methods

Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature

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Grain & oil Science and Technology 2023年第1期6卷 34-42页

作者： M.Al Amin M.Abbas Ali M.Shamsul Alam Aktarun Nahar Sook Chin Chew Department of Chemistry Rajshahi University of Engineering&TechnologyRajshahi 6204Bangladesh Xiamen University Malaysia CampusBandar SereniaSepang 43900SelangorMalaysia

The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was *** concentrations of SO in the SFO were 0,10%,20%,and 30%by *** oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils'composition during heating at frying temperature(180℃).The results showed that the oxidation parameters(free fatty acid,peroxide value,p-anisidine value,total oxidation status,thiobarbituric acid value,and color index)increased significantly in SFO compared to blends or SO during thermal *** heating,the concentration of polyunsaturated fatty acids(PUFA)was reduced with increased level of saturated fatty acids;these results were observed more in SFO than those of SO or blend ***,the presence of SO in SFO reduced the decomposition of *** Fourier-transform infrared spectroscopy,the peak intensities were significantly altered in SFO compared to the blend oils during *** on the most analytical data,it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils,showing a lower degree of oxidation occurred in *** best frying performance for the SFO was achieved by using 30%SO extracted from the roasted sesame *** study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.

关键词： Sesame oil sunflower oil Fatty acids Oxidative stability Blend oil

Moderate quantity of lard mixed with sunflower oil attenuate lipid accumulation in mice

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oil Crop Science 2020年第4期5卷 205-212页

作者： Sisi Yan Xin Li Linyu Zhang Yu Zeng Shuiping Liu Xiangyan Liu Huijuan Zhou Lixin Wen Ji Wang Laboratory of Animal Clinical Toxicology Department of Clinical Veterinary MedicineCollege of Veterinary MedicineHunan Agricultural UniversityChangshaChina Hunan Collaborative Innovation Center of Animal Production Safety ChangshaChina

Lard,a fat rich in saturated fatty acids(SFAs),is regarded as a risk factor for metabolic *** the present study,effect of different lard blended with sunflower oil diets on lipid accumulation in adipose tissue,liver,and serum by mouse model was *** weight,body fat percentage,cross-sectional area of adipocytes,liver triglycerides(TGs),and oil red stained area in mice liver of lard blend sunflower oil(L-SFO)group were significantly lower than those of sunflower oil(SFO)group,whereas no significant differences were observed between mice of lard and L-SFO *** TG and free fatty acid levels were significantly lower in L-SFO group than in other two ***,data showed that sunflower oil decreased contents of hormonesensitive lipase and carnitine palmitoyl transferase 1(CPT-1)and increased fatty acid synthase activity in liver tissue.A mixture of lard and sunflower oil rather than only sunflower oil or lard might promote body fat loss and reduce lipid accumulation in adipose tissue,serum,and liver by promoting hydrolysis of TG,increasingβ-oxidation of fatty *** data suggested that mixing lard and vegetable oil(*** oil)for cooking,or alternate using lard and vegetable oil could be beneficial for reducing body fat.

关键词： Lard sunflower oil Obesity Lipid accumulation Dietary fat

Influence of Microwave Irradiation on Hydrolysis Reaction of sunflower oil in Aqueous Emulsion

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International Journal of Organic Chemistry 2014年第1期4卷 24-28页

作者： Nassima Mazouzi-Sennour Francois Henry Equipe“Systèmes Polymères Complexes” Institut de Chimie et des Matériaux Paris-EstUMR 7182 CNRS-UniversitéParis-Est CréteilThiaisFrance

Microwave irradiation (MW) has been widely applied as heating in chemical processing. It offers a clean, convenient and inexpensive method of heating which often results in higher yields and shorter reaction times. Here, we study the microwave heating influence on the hydrolysis of the triglyceride (sunflower oil) in aqueous emulsion catalyzed by using 4-dodecylbenzenesulfonic acid (DBSA). The progress of the hydrolysis reaction was determined by Fourier Transform Infrared spectroscopy (FTIR). The effects of temperature, reaction time and the catalyst nature and concentration on the hydrolysis reaction were investigated. The hydrolysis was carried out at temperatures ranging between 90°C and 150°C. The polarity of the reaction medium accelerated this reaction.

关键词： Microwave 4-Dodecylbenzenesulfonic Acid Hydrolysis Reaction sunflower oil

Saffron(Crocus sativus L.) stigmas as a potential natural additive to improve oxidative stability attributes of sunflower(Helianthus annuus L.) oil stored under different conditions

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Grain & oil Science and Technology 2024年第3期7卷 133-149页

作者： Moussa Nid Ahmed Karima Abourat Jamila Gagour El Hassan Sakar Khalid Majourhat Said Gharby Biotechnology Analytical Sciences and Quality Control TeamPolydisciplinary Faculty of TaroudantUniversity Ibnou ZohrMorocco Laboratory of Biology Ecologyand HealthFSAbdelmalek Essaadi UniversityTetouanMorocco Geo-Bio-Environmental Engineering and Innovation Laboratory Polydisciplinary Faculty of TaroudantUniversity Ibnou ZohrAgadirMorocco

The aim of our study was to explore the antioxidant potential of Moroccan saffron stigmas(SS) and examine their performance as a natural antioxidant in enhancing the stability and quality properties of edible sunflower oil(SO), with a focus on understanding the critical importance of edible oil stability for predicting quality deterioration during storage. Bearing this in mind, our research was designed to compare the efficacy of three concentrations of dried SS(at 0.2%, 0.3%, and 0.6%) against tocobiol(a synthetic antioxidant) as a positive control(at 0.3% concentration). This comparison was conducted under three distinct storage conditions namely accelerated ageing(60 ℃), exposure to light at ambient temperature, and darkness, to evaluate their impact on preventing severe oxidation and extending oil shelf-life. Oxidation state evolution was evaluated through peroxide value(PV), free fatty acid(FFA), anisidine value(p-AV), K_(270)value(conjugated trienes), total oxidation index(TOTOX), iodine value(IV), and fatty acid composition(FA). Our results revealed notable differences in stability tracking parameters. Specifically, these parameters were higher in samples stored under accelerated conditions, followed by the samples stored in ambient light, while those stored in darkness showed the highest stability among the three storage conditions. Supplementation of sunflower oil with SS and tocobiol significantly enhanced its oxidation stability. Notably, SS exhibited exceptional effectiveness in stabilizing sunflower oil regardless of SS dose, with the highest efficacy observed at 0.6%. This was evidenced by the slower rate of oxidation parameters under various storage conditions, highlighting a superior antioxidant activity compared to both the non-enriched oil and tocobiol-enriched oil. Furthermore, saffron stigmas, used as a natural supplement,contributed to the preservation of polyunsaturated fatty acids, indicating its potential as a robust source of natural antioxi

关键词： Crocus sativus L. Helianthus annuus L. Saffron stigmas Shelf-life sunflower oil Tocobiol

Experimental study on the effect of micro-carbon additives in vegetable oils for aquifer thermal energy storage

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Clean Energy 2024年第2期8卷 48-59页

作者： Takashi Suzuki Mitsuhisa Ichiyanagi Emir Yilmaz Archie G.K.Maxwell Ekadewi Anggraini Handoyo Department of Engineering and Applied Sciences Sophia University7-1Kioi-choChiyoda-kuTokyo102-8554Japan Graduate School of Science and Technology Sophia University7-1Kioi-choChiyoda-kuTokyo102-8554Japan Department of Mechanical Engineering Petra Christian UniversitySiwalankerto 121-131Surabaya 60291Indonesia

Aquifer thermal energy storage is a versatile method for regulating building temperatures,utilizing groundwater as a medium for both summer cooling and winter *** has high thermal conductivity and specific heat but is corrosive,creating a mineral build-up that causes ***,its high freezing point presents operational *** oils emerge as a promising alternative,owing to their lower freezing *** light of environmental concerns,researchers are exploring vegetable oils as substitutes for petroleum-derived mineral *** paper is intended as an initial study using vegetable oils,*** and sunflower oil,as the heat-transfer medium in aquifer thermal energy *** experiments assess the heat-transfer coefficient of coconut,sunflower,mineral,and synthetic oils when exposed to the same heat *** study also evaluates the impact of introducing micro-carbon(graphite and charcoal)to the *** indicate that sunflower oil has the highest heat-transfer coefficient of 374.4 W/m^(2) K among the oils,making it suitable for aquifer thermal energy storage ***,augmenting sunflower oil with charcoal powder enhances its performance by increasing the heat-transfer coefficient to 474.9 W/m^(2) K,or a 27%*** contrast,coconut oil proves unsuitable for aquifer thermal energy storage deployment because of its low heat-transfer coefficient of 293.7 W/m^(2) *** heat-transfer coefficient of synthetic oil increases with graphite powder but decreases with charcoal powder introduction.

关键词： sunflower oil aquifer thermal energy storage charcoal graphite vegetable oil

Effect of dietary supplementation with olive and sunflower oils on lipid profile and liver histology in rats fed high cholesterol diet

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Asian Pacific Journal of Tropical Medicine 2017年第6期10卷 609-613页

作者： Sandra Mara Pimentel Duavy Gerson Javier Torres Salazar Gerlania de Oliveira Leite Assis Ecker Nilda Vargas Barbosa Departamento de Química Universidade Regional do Cariri(URCA)Campus Pimenta Departamento de Bioquímica e Biologia Molecular Programa de Pós-Graduacao em Ciências Biológicas:Bioquímica ToxicológicaUniversidade Federal de Santa Maria(UFSM)Campus Universitário-Camobi Departamento de Farmacologia Programa de Pós-Graduacao em FarmacologiaUniversidade Federal de Santa Maria(UFSM)Campus Universitário-Camobi

Objective: To compare the effects of high-monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) against the metabolic disorders elicited by a high-cholesterol diet(HC) in rats. Methods: Using in vivo dietary manipulation, rats were fed with different diets containing 4% soybean oil(cholesterol free diet) and 1% HC containing 12% olive oil(HC+OO) enriched with MUFA and 12% sunflower oil(HC+SO) enriched with PUFA for 60 d. Serum lipid levels and hepatic steatosis were evaluated after the treatment period. Results: Comparatively, rats treated with HC+OO diet experienced a decrease in the serum LDL-C, VLDL-C and CT levels compared to those fed with HC+SO diet(P<0.05). Otherwise, HC+OO provoked significant microvesicular steatosis situated in the hepatic acinar zone 1. Conclusions: HC+OO diet has high absorption velocity in the acinar zone 1 of liver compared to the HC+SO diet. Based on this, the reduction of the LDL-C, VLDL-C and CT serum levels in the animals treated with HC+OO diet can be caused by the delay in the FA release to the blood.

关键词： Cholesterol diets Olive oil sunflower oil Serum lipids Liver steatosis

Emulsification of Indian heavy crude oil using a novel surfactant for pipeline transportation

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Petroleum Science 2017年第2期14卷 372-382页

作者： Shailesh Kumar Vikas Mahto Department of Petroleum Engineering Indian Institute of Technology (Indian School of Mines) Dhanbad Jharkhand India

The most economical way to overcome flow assurance problems associated with transportation of heavy crude oil through offshore pipelines is by emulsifying it with water in the presence of a suitable *** this research,a novel surfactant,tri-triethanolamine monosunflower ester,was synthesized in the laboratory by extracting fatty acids present in sunflower（Helianthus annuus）*** surfactant was used to prepare oil-in-water emulsions of a heavy crude oil from the western oil field of *** emulsification,a dramatic decrease in pour point as well as viscosity was *** the prepared emulsions were found to be flowing even at 1°*** emulsion developed with 60%oil content and 2wt%surfactant showed a decrease in viscosity of 96%.The stability of the emulsion was investigated at different temperatures,and it was found to be highly *** effectiveness of surfactant in emulsifying the heavy oil in water was investigated by measuring the equilibrium interfacial tension（IFT）between the crude oil（diluted）and the aqueous phase along with zeta potential of emulsions.2wt%surfactant decreased IFT by almost nine times that of no *** results suggested that the synthesized surfactant may be used to prepare a stable oil-in-water emulsion for its transportation through offshore pipelines efficiently.

关键词： Heavy crude oil oil-in-water emulsion Pipeline transportation sunflower oil Rheology Stability

Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake

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Food Production, Processing and Nutrition 2022年第1期4卷 183-193页

作者： Kaveesha P.Seneviratne N.V.PAnjali Chathuri M.Senanayake Nimanthi Jayathilaka Kapila N.Seneviratne Department of Chemistry Faculty of ScienceUniversity of KelaniyaKelaniyaSri Lanka Present Address:Department of Biosystems Technology Faculty of TechnologyUniversity of Sri JayewardenepuraNugegodaSri Lanka

The purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of baked cake. The thermal stability of RBE was evaluated by a Rancimat test using sunflower oil. Properties such as moisture content, porosity, crumb density and pore area of cakes baked with RBE and the synthetic antioxidant butylated hydroxytoluene (BHT) were compared. Sensory properties such as taste, aroma, texture, color and overall acceptability of the cake samples were compared using a sensory panel test. The shelf-life of the cakes was evaluated by microbial counts and chemical methods. Thermally treated RBE and BHT for 2 h at 180 °C retained 75% of their initial capacity in protecting sunflower oil while RBE had a significantly higher protection factor (p oils.

关键词： Phenolic antioxidants Food preservatives Sensory properties Shelf-life Rice bran Baked cake sunflower oil