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Monitoring of changes in physico-chemical properties, fatty acids and phenolic compounds of unroasted and roasted sunflower oils obtained by enzyme and ultrasonic extraction systems

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Abstract

The use of enzymes showed some differences in the physicochemical and bioactive properties of the oils. In the enzyme extraction method, the highest free fatty acid content was 2% proteaose enzyme addition and was determined as 17.50%. Enzyme extraction and ultrasonic extraction methods exhibited significant differences in antioxidant activity, and the antioxidant activity of sunflower oils obtained by two different extraction methods changed between 0.47 and 17.60 µg / mL. In both applications, oleic and linoleic acids were the dominant fatty acids of the oil samples. α-Tocopherol contents of sunflower oils were determined between 11.25 and 345.00 mg/100 g. The total phenol contents of sunflower oils obtained by both extraction methods varied between 0.5 and 12.99 mg GAE/100 g. Additionally, a total of sixteen types of phenolic substances were detected in sunflower oils. The most suitable method of sunflower extraction was determined as enzymatic extraction.

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Acknowledgements

The authors acknowledge the support of the SU-BAP for chemicals and other equipments in laboratuary.

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  1. Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031, Konya, Turkey

    Mehmet Musa Özcan

  2. Food Engineering, Konya, Turkey

    Nida Köse

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  1. Mehmet Musa Özcan
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Correspondence to Mehmet Musa Özcan.

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Özcan, M.M., Köse, N. Monitoring of changes in physico-chemical properties, fatty acids and phenolic compounds of unroasted and roasted sunflower oils obtained by enzyme and ultrasonic extraction systems. Food Measure 17, 849–862 (2023). https://doi.org/10.1007/s11694-022-01626-5

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