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| Oxidative stability of oils extracted from different sunflower varieties |
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| KeyWord:sunflower seed oil variety oxidative stability α-tocopherol linoleic acid |
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| Abstract: |
| In order to evaluate the oxidative stability of oils extracted from different sunflower varieties，peroxide value，acid value，iodine value，contents of conjugated diene and conjugated triene of sunflower seed oils were determined after being heated continuously for 12 d using Schaal oven method. The contents of linoleic acid and α-tocopherol were analyzed by high performance liquid chromatography. The results showed that the peroxide value of Youkui No.6 was the lowest，its content of conjugated diene was markedly lower than that of T012244 and Neikuiza No.3 on the 6th day during oxidation. The iodine value of Youkui No.6 was significantly higher than that of Neikuiza No.3 on the 9th day，but there was no significant difference among Youkui No.6，Baikuiza No.6 and T012244. And the acid value and content of conjugated triene of Youkui No.6 were significantly lower than those of Baikuiza No.6 and T012244 on the 12th day. The peroxide value，acid value and iodine value within 6 d of Youkui No.6 did not exceed the national standard of sunflower seed oil. Besides，the contents of linoleic acid and α-tocopherol of Youkui No.6 were the highest. It indicated that the oxidative stability of Youkui No.6 sunflower seed oil was better. |
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