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

Lenka Vrbiková, Štefan Schmidt, František Kreps, Lenka Tmáková, Milan Čertík and Stanislav Sekretár
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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

Czech Journal of Food Sciences, 2014, vol. 32, issue 6, 595-600

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.

Keywords: β -carotene; long-term storage; oxidative stability; sunflower oil; tocopherol (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:176-2014-cjfs

DOI: 10.17221/176/2014-CJFS

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