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Bibliographic record number: 97357


Authors: Rade, Desanka; Štrucelj, Dubravka; Mokrovčak, Željko; Škevin, Dubravka; Dražić-Kaić, Mirjana
Title: The effect of processing conditions on the nonacylglycerol constituents of sunflower oil
Source: Abstracts of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting / Tripalo, Branko (ed). - Zagreb : Faculty of Food Technology and Biotechnology , 2001. CD-ROM, FT/SC_09.
Meeting: The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Metting
Location and date: Opatija, Hrvatska, 03-05.10.2001.
Keywords: cold pressing; rafination; sunflower oil; unsaponifiable fractions
In this study the samples of sunflower oil from single refining steps and samples of cold pressed sunflower oil were investigated. The content and composition of carotenes, sterols, chlorophylls and of unsaponifiable fractions was determined using spectrophotometric and different chromatographic methods (gas chromatography, thin layer chromatography, column chromatography). To obtain the data about the acidity and oxydative status of the oil samples, basic oil analysis (FFA, PV, spectrophotometric analyses in UV area) were performed. The results showed that predominating carotene in sunflower oil is lutein, and that the total amount of carotenes during refining process was reduced for 80-90 %. The major sterol in sunflower oil, as well as in other vegetable oils, is ß-sitosterol (about 70%). The other important sterols in sunflower oil are: D7-stigmastanol, stigmasterol, campesterol, D5-avenasterol and D7-avenasterol. The composition of sterols in nonrefined and refined oil samples was more or less the same, while the content of sterols during refining process decreased for 30 - 40 %.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058507
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology

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