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Characterization Of Press And Solvent Extraction Oils From New Sunflower Seeds With Modified Phytosterol Compositions

AuthorsGarcía-González, Aída; Velasco, Joaquín ; Velasco Varo, Leonardo ; Ruiz Méndez, Mª Victoria
Sunflower oil
Press oil
Solvent‐extracted oil
Virgin oil
Heavy metals
Issue Date1-Jul-2020
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture (2020)
AbstractBACKGROUND Phytosterols are plant components with health benefits. Oleaginous seed hybridization can be relevant to increase phytosterols in diet through enriched oils. Sunflower oils obtained by press (PO) and subsequent solvent extraction (SO) from three types of phytosterol‐enriched seeds were characterized. One presented a phytosterol composition of common sunflower seeds, whereas the others were rich in Campesterol and Δ7‐Estigmastenol, respectively. Seeds from two different harvests, 2015 and 2017, were studied. RESULTS The type of extraction did not have a significant influence on the fatty acid (FA) composition. However, considerable differences were found between harvests. The oleic‐to‐linoleic ratio decreased from 0.71 in 2015 to 0.47 in 2017. The phytosterol compositions of the PO were similar to their SO homologues and no substantial differences were found between harvests. However, the SO presented higher total contents of phytosterols (4849‐9249 mg kg‐1) than the PO (2839‐5284 mg kg‐1) and the oils of 2017 showed higher levels (4476‐9249 mg kg‐1) compared to 2015 (2839‐5754 mg kg‐1). Unlike phytosterols, no significant differences were found in the tocopherol contents between the PO and SO or between harvests. The PO met Codex specifications for edible oils, except for trace metals, with concentrations close or above the limits for Cu, Fe, Pb and As. CONCLUSION Differences in environmental and/or cultivation conditions between harvests may result in substantial differences in the FA composition and phytosterol content in oils from the new sunflower seeds. Rigorous measures and controls to avoid metal‐trace contamination are required so that the PO can be considered edible virgin oils.
Description24 Páginas.-- 1 Figura.-- 4 Tablas.-- 3 Tablas suplementarias
Publisher version (URL)http://dx.doi.org/10.1002/jsfa.10619
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