Results 1 to 10 of about 5,829 (173)

New perspectives on the ozonated high-oleic sunflower oil physico-chemical behaviour [PDF]

Scientific Reports
Despite high-oleic sunflower oil (SFO) having strong antioxidant properties, there are very few studies regarding its physico-chemical characterization. In this study, SFO obtained through cold pressing, without prior chemical treatment, was subjected to
Anca-Roxana Petrovici, Vasile Paraschiv, Alina Nicolescu, Mirela-Fernanda Zaltariov, Maria Bercea, Natalia Simionescu, Mariana Pinteala   +6 more
doaj   +4 more sources

Behaviour of sunflower (Helianthus annuus L.) oil and high oleic sunflower oil during the frying of churros

Food Chemistry Advances
The aim of this research was to evaluate the physicochemical quality of two sunflower oils (conventional and high oleic) during the frying of churros, using different analytical methods.
Silvia Álvarez Graña, Daniel Abarquero, Julio Claro, Patricia Combarros-Fuertes, José María Fresno, M. Eugenia Tornadijo   +5 more
doaj   +5 more sources

Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans. [PDF]

Foods, 2022
Olive pomace oil (OPO) is mainly a source of monounsaturated fat together with a wide variety of bioactive compounds, such as triterpenic acids and dialcohols, squalene, tocopherols, sterols and aliphatic fatty alcohols. To date, two long-term intervention studies have evaluated OPO’s health effects in comparison with high oleic sunflower oil (HOSO ...
González-Rámila S, Mateos R, García-Cordero J, Seguido MA, Bravo-Clemente L, Sarriá B.   +5 more
europepmc   +5 more sources

Industrial frying trials with high oleic sunflower oil

Grasas y Aceites, 1996
High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä, I. Wester, R. M. Lahtinen   +2 more
doaj   +3 more sources

Effect of solvents on the fractionation of high oleic–high stearic sunflower oil [PDF]

Food Chemistry, 2015
Solvent fractionation of high oleic-high stearic (HOHS) sunflower oil was studied to determine the best solvent to use (hexane or acetone) in terms of the operational parameters and properties of the final stearins. Acetone fractionation on two types of HOHS sunflower oils (N17 and N20) was carried out at temperatures from 5 to 10 °C using micelles ...
MIGUEL A Bootello, Rafael Garces, Enrique Martínez-Force   +2 more
exaly   +4 more sources

ATR-FTIR and FORS Fingerprints for Authentication of Commercial Sunflower Oils and Quantification of Their Oleic Acid [PDF]

Foods
The composition of sunflower oil, rich in fatty acids, largely depends on the seed variety. Commercial sunflower oils are classified as low (SFO), medium (MOSFO), and high (HOSFO) oleic, distinguished by their oleic and linoleic acid content.
Guillermo Jiménez-Hernández, M. Gracia Bagur-González, Fidel Ortega-Gavilán, Luis F. García del Moral, Vanessa Martos, Antonio González-Casado   +5 more
doaj   +2 more sources

Genome-Wide Association Study Uncovers Candidate Genes Governing Oil Quality Traits in Sunflower (Helianthus annuus L.) [PDF]

Plants
Sunflower is a globally important oilseed crop. Improving its fatty acid composition is crucial for enhancing oil quality and nutritional value. To dissect the genetic basis of quality traits, we performed genome resequencing on 203 sunflower inbred ...
Haifeng Yu, Yingnan Mu, Xuerui Wu, Zhibiao He, Chunling Zhang, Yang Wu, Ying Sun, Liuxi Yi, Jun Li, Gang Wang, Jiayao Sun, Wenyu Han, Yongsheng Chen   +12 more
doaj   +2 more sources

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils [PDF]

Foods, 2021
Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry.
Francisca Holgado, María Victoria Ruiz-Méndez, Joaquín Velasco, Gloria Márquez-Ruiz   +3 more
openaire   +4 more sources

Oleic acid variation and marker-assisted detection of Pervenets mutation in high- and low-oleic sunflower cross [PDF]

Crop Breeding and Applied Biotechnology, 2017
High-oleic sunflower oil is in high demand on the market due to its heart-healthy properties and richness in monounsaturated fatty acids that makes it more stable in processing than standard sunflower oil.
Aleksandra Dimitrijević, Ivana Imerovski, Dragana Miladinović, Sandra Cvejić, Siniša Jocić, Tijana Zeremski, Zvonimir Sakač   +6 more
doaj   +1 more source

Cis-vaccenic acid: New maker to detect seed oil adulteration in avocado oil

Food Chemistry Advances, 2022
Efforts to ensure avocado oil purity have been made and standards are currently being developed, however, challenges still exist with differentiating avocado oil from high oleic seed oils, such as sunflower and safflower oils. Cis-vaccenic acid or C18:1 (
Hilary S. Green, Selina C. Wang
doaj   +1 more source