Avaliação da qualidade oleoquímica das sementes de gergelim (Sesamum indicum) e girassol (Helianthus annus)

Abstract

Vegetable oils are extremely important for the human organism, being considered a source of energy and of fat-soluble vitamins (A, D, E and K), and fundamental in promoting the taste of food. Sunflower oil is obtained from the seed of the plant Helianthus annuus L., of the Compositae family, standing out for being the fourth oilseed in grain production and the fifth in cultivated area in the world. Another valuable seed used for oil extraction is sesame (Sesamum indicum, L.), which belongs to the Pedaliaceae family. Due to the quality and characteristics of some vegetable oils, which may change after long periods of storage, thus giving relevance to studies on the determination of these changes. From this, this work had the objective of evaluating the quality of the sesame and sunflower oil, commercial and cold extracted, to obtain more information about the alterations occurred during the storage period and its oxidative potential. The oleochemical analyzes were performed using the variables related to the iodine, peroxide, acidity and % free fatty acids (FFA) indices, where the analyzes were performed in triplicates. As a result, the commercialized sesame and sunflower oils showed values ​​above the limits recommended by the RDC No. 270, of September 22, 2005, in relation to the cold extracting sesame and sunflower oleochemical indexes presented adequate values. The contribution of the work developed shows that oils after extraction, industrial processing and depending on storage conditions can present vulnerability and compromise their quality.

Tratamento de feridas: Efeitos in vitro de aplicações farmacoterapêuticas do óleo de girassol (Helianthus annuus)

“…Their chemical analyses of SFO were done using the variables: iodine, peroxide, acidity indexes, and percentage of free fatty acids. Castro et al (2021) also demonstrate that the extraction process, industrial processing, and storage conditions influence the product's quality.…”

“…The sunflower oil used in food has a high content of monounsaturated and polyunsaturated fatty acids, especially linoleic and oleic acids (Castro et al, 2021;Rabonato et al, 2017). The present study also observed the same high percentage of components, with the SFO's chromatographic analysis identifying the presence of unsaturated fatty acids (82.20%), primarily linoleic (47.8%), oleic (28.70), and linolenic (3.9%) acids, followed by saturated (12.70%), palmitic (8.8%), and stearic (3.6%) acids.…”

“…The processes are influenced by some components, such as free fatty acids, tocopherols, phospholipids, trace metals, and waxes, which have pro-or antioxidant properties (Rhazi et al, 2022). Some vegetable oils can undergo chemical changes if stored for a long time, an aspect confirmed by Castro et al (2021), whose study assessed the quality of commercial cold-pressed SFO. Their chemical analyses of SFO were done using the variables: iodine, peroxide, acidity indexes, and percentage of free fatty acids.…”

“…It is important to mention that the quality of sunflower oil mainly depends on the oil extraction method, processing and storage conditions. (Castro et al, 2021;Rabonato et al, 2017). Thus, the composition of SFOs on the market can vary according to the producer.…”

Quality of Glycine max (soybean) and Helianthus annuus (sunflower) oils stored in different environments and their suitability for consumption

“…On the other hand, Neves et al (2021) when studying physical-chemical characterization of the sunflower produced in cerrado south of Mato Grosso, reported acidity levels of 0.62mg/KOH and Laillou et al (2012), in their research entitled lowquality vegetable oil is the limit for successful vitamin A fortification in Egypt, obtained acidity from 0.45 to 0.90mg/KOH and Castro et al (2021) when evaluating the oil chemical quality of sunflower seeds, they found acidity index of 0.79 g/KOH.…”