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Effects of storage condition on the physicochemical characteristics of sunflower seed oil

机译：贮藏条件对向日葵种子油的物理化学特征的影响

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The effects of storage condition on the physicochemical characteristics of sunflower seed oil (SSO) were investigated, to understand the required conditions and the typical indicators for its quality control. The changes of SSO in peroxide value (PV), acid value (AV), fatty acid (FA) composition, Fourier transform infrared (FTIR) spectrum and volatile compound (VC) during 11 month storage under seven different conditions, were analyzed. The PVs and AVs of the seven groups all increased with time, but the PVs fluctuated strongly during the last 4 months. The between-group differences in PV and AV indicated that light-exposure and high-temperature (>= 40 degrees C) both accelerated the production and degradation of primary oxidation products of FA. However, the FA composition of SSO did not obviously change regardless of storage condition and time, as well as its FTIR characteristics. By contrast, its VC composition was significantly changed by light-exposure and high-temperature (>= 55 degrees C). 3-Methyl-2,5-furandione, acetic acid/1-phenylethyl ester, 2-pentyl-furan and limonene might be the main VCs related to the desirable flavor, in which 3-methyl-2,5-furandione in all the groups showed a significantly decreased percentage of VC composition during storage. Light-exposure and high-temperature enhanced the accumulation of aldehydes, especially hexanal and (E)-2-heptenal, which principally contributed to the undesirable flavor of SSO. 3-Methyl-2,5-furandione, hexanal and (E)-2-heptenal were proposed to be marker compounds for its quality control. A low-temperature and dark condition is necessary for SSO to remain a desirable flavor.
机译：研究了储存条件对向日葵种子油（SSO）物理化学特性的影响，了解所需条件和典型指标的质量控制。分析了在七个不同条件下11个月储存期间过氧化物值（PV），酸值（AV），酸值（AV），脂肪酸（FTIR），傅里叶变换红外（FTIR），脂肪酸（FTIR）谱和挥发性化合物（VC）的变化。七组的PV和AV都随着时间的推移而增加，但在过去4个月内PVS波动强劲。 PV和AV的组间差异表明，曝光和高温（> = 40摄氏度）加速了FA的初级氧化产物的生产和降解。然而，无论储存条件和时间如何，SSO的FA组成都没有变化，以及其FTIR特征。相比之下，其VC组合物通过曝光和高温（> = 55℃）显着改变。 3-甲基-2,5-呋喃（Furandione，乙酸/ 1-苯乙基酯，2-戊呋喃和柠檬烯可能是与所需风味有关的主要VCs，其中所有的3-甲基-2,5-呋喃酮组在储存期间表现出显着降低的VC组成百分比。曝光和高温增强了醛的积累，尤其是己醛和（e）-2-庚烷，其主要是有助于SSO的不希望的风味。提出了3-甲基-2,5-呋喃酮，己醛和（e）-2-庚烷是其质量控制的标志物化合物。对于SSO保持低温和暗条件，仍然是一种理想的风味。

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    《RSC Advances》 |2019年第72期|共10页
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  • 正文语种 eng
  • 中图分类 化学;
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