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

Kristina Nakonechna, Vojtech Ilko, Markéta Berčíková, Vladimír Vietoris, Zdeňka Panovská and Marek Doležal ()
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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

Agriculture, 2024, vol. 14, issue 4, 1-12

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.

Keywords: composition of fatty acids; oxidative stability; acid value; peroxide value; 3-MCPD esters; glycidyl esters; organoleptic properties (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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