Influence of seed-roasting degree on quality attributes of sunflower oil

To facilitate the typical flavor of sunflower oil, seed roasting is widely applied. In this study, the effects of seed-roasting degree (160, 180, 200 & DEG;C for 0-25 min) on the quality attributes of sunflower oil were assessed, particularly tocopherols, sterols, total phenolics, fatty acids, and triglycerides composition as essential compounds for the nutritional value of the sunflower oil. Roasting seeds at a high temperature can significantly raise oxidative stability by 1.5-1.8 times, the content of carotenoids by 2.0-5.5 times, chlorophyll by 7.5-17.0 times, as well as increase the browning index by 4.0-10.0 times and deepen the color of the sunflower oil. However, the fatty acid and triglyceride profiles of sunflower oils have little change under distinct seed-roasting degrees. Synthetically considering the various indicators measured in the current study. It is recommended that the seed roasts at 160-180 & DEG;C for about 20 min to ameliorate the oxidative stability and quality.

Automated summary

In this study, the effects of seed-roasting degree on the quality attributes of sunflower oil were assessed. Roasting seeds at a high temperature can significantly improve oxidative stability, carotenoid and chlorophyll content, as well as deepen the color of the oil. However, there is little change in the fatty acid and triglyceride profiles of the oil under different seed-roasting degrees. It is recommended to roast the seeds at 160-180℃ for about 20 minutes to enhance the oxidative stability and quality of the oil.