Giuffrè Angelo Maria, Capocasale Marco, Zappia Clotilde, Poiana Marco
Dipartimento di AGRARIA. Università degli Studi Mediterranea di Reggio Calabria.
J Oleo Sci. 2017;66(11):1193-1205. doi: 10.5650/jos.ess17109.
Two important problems for the food industry are oil oxidation and oil waste after frying. Sunflower seed oil is one of the vegetable oils most commonly used in the food industry. Two variables were applied to the low oleic sunflower seed oil in this work i.e. heating temperature (180-210-240°C) and time of heating (15-30-60-120 minutes), to study from the edible point of view the variations of its physico-chemical properties. After 120 minutes heating at 240°C the following was found: refractive index (1.476), free acidity (0.35%), K232 (2.87), K270 (3.71), antiradical activity (45.90% inhibition), total phenols (523 mg kg), peroxide value (17.00 meq kg), p-anisidine value (256.8) and Totox (271.7), all of which showed a constant deterioration. In relation to the use as a feedstock for bio-diesel production, after 120 minutes heating at 240℃ the following was found: acid value 0.70 mg KOH g oil, iodine value 117.83 g I 100 g oil, oil stability index 0.67 h, kinematic viscosity (at 40°C) 77.85 mm s, higher heating value 39.86 MJ kg, density 933.34 kg/m and cetane number 67.04. The parameters studied in this work were influenced, in different ways, by the applied variables. Heating temperature between 180 and 210°C and 120 min heating duration were found to be the most appropriate conditions for sunflower seed oil both from the deep frying point of view and from a subsequent use as feedstock for bio-diesel production. In light of the vegetable oils' International standards for an edible use and for a bio-diesel production, findings of this work can be used to set heating temperature and heating duration to preserve as long possible the physico-chemical properties of a low oleic sunflower seed oil for both its edible use as a fat during cooking and for its re-use after frying.
食品工业面临的两个重要问题是油炸后油脂氧化和油脂浪费。葵花籽油是食品工业中最常用的植物油之一。本研究对低油酸葵花籽油应用了两个变量，即加热温度（180 - 210 - 240°C）和加热时间（15 - 30 - 60 - 120分钟），从食用角度研究其理化性质的变化。在240°C加热120分钟后，得到以下结果：折射率（1.476）、游离酸度（0.35%）、K232（2.87）、K270（3.71）、抗自由基活性（45.90%抑制率）、总酚（523毫克/千克）、过氧化值（17.00毫当量/千克）、对茴香胺值（256.8）和总氧化值（271.7），所有这些都显示出持续恶化。关于用作生物柴油生产的原料，在240°C加热120分钟后，得到以下结果：酸值0.70毫克KOH/克油、碘值117.83克I/100克油、油脂稳定性指数0.67小时、运动粘度（40°C时）77.85平方毫米/秒、高热值39.86兆焦/千克、密度933.34千克/立方米和十六烷值67.04。本研究中所研究的参数受到所应用变量的不同方式的影响。从油炸角度以及随后用作生物柴油生产原料的角度来看，180至210°C的加热温度和120分钟的加热持续时间被发现是葵花籽油最合适的条件。根据植物油用于食用和生物柴油生产的国际标准，本研究结果可用于设定加热温度和加热持续时间，以尽可能长时间地保持低油酸葵花籽油的理化性质，使其既适合在烹饪时作为油脂食用，又适合在油炸后再利用。
