Abstract
Abstract The purpose of the present study was to explore the influences of microwave heating on the composition of sunflower seeds and to extend our knowledge concerning the changes in oxidative stability, distribution of FA, and contents of tocopherols of sunflower seed oil. Microwaved sunflower seeds ( Helianthus annuus L.) of two varieties, KL‐39 and FH‐330, were extracted using n ‐hexane. Roasting decreased the oil content of the seeds significantly ( P <0.05). The oilseed residue analysis revealed no changes in the contents of fiber, ash, and protein that were attributable to the roasting. Analysis of the extracted oils demonstrated a significant increase in FFA, p ‐anisidine, saponification, conjugated diene, conjugated triene, density, and color values for roasting periods of 10 and 15 min. The iodine values of the oils were remarkably decreased. A significant ( P <0.05) decrease in the amounts of tocopherol constituents of the microwaved sunflower oils also was found. However, after 15 min of roasting, the amount of α‐tocopherol homologs was still over 76 and 81% of the original levels for the KL‐39 and FH‐330 varieties, respectively. In the same time period, the level of σ‐tocopherol fell to zero. Regarding the FA composition of the extracted oils, microwave heating increased oleic acid 16–42% and decreased linoleic acid 17–19%, but palmitic and stearic acid contents were not affected significantly ( P <0.05).
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Claims 13
Claim · model-written summary
Roasting significantly decreased the oil content of sunflower seeds.
- Taxon
- sunflower
Helianthus annuust0 - Treatment
- Roastinge0
- Outcome
- oil content of the seedse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“Roasting decreased the oil content of the seeds significantly ( P <0.05)”
Claim · model-written summary
Roasting caused no changes in fiber, ash and protein contents of the oilseed residue.
- Taxon
- sunflowerHelianthus annuust0
- Treatment
- roastinge0
- Outcome
- contents of fiber, ash, and proteine0
- Direction
- no changese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“The oilseed residue analysis revealed no changes in the contents of fiber, ash, and protein that were attributable to the roasting”
Claim · model-written summary
Roasting for 10 and 15 min significantly increased FFA, p-anisidine and saponification values of the extracted oils.
- Taxon
- sunflowerHelianthus annuust0
- Treatment
- roasting periods of 10 and 15 mine0
- Outcome
- FFA, p ‐anisidine, saponificatione0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“Analysis of the extracted oils demonstrated a significant increase in FFA, p ‐anisidine, saponification, conjugated diene, conjugated triene, density, and color values for roasting periods of 10 and 15 min”
Claim · model-written summary
Roasting for 10 and 15 min significantly increased conjugated diene, conjugated triene and density of the extracted oils.
- Taxon
- sunflowerHelianthus annuust0
- Treatment
- roasting periods of 10 and 15 mine0
- Outcome
- conjugated diene, conjugated triene, densitye0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“Analysis of the extracted oils demonstrated a significant increase in FFA, p ‐anisidine, saponification, conjugated diene, conjugated triene, density, and color values for roasting periods of 10 and 15 min”
Claim · model-written summary
Roasting for 10 and 15 min significantly increased color values of the extracted oils.
- Taxon
- sunflowerHelianthus annuust0
- Treatment
- roasting periods of 10 and 15 mine0
- Outcome
- color valuese0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“Analysis of the extracted oils demonstrated a significant increase in FFA, p ‐anisidine, saponification, conjugated diene, conjugated triene, density, and color values for roasting periods of 10 and 15 min”
Claim · model-written summary
The iodine values of the oils were remarkably decreased by roasting.
- Taxon
- sunflowerHelianthus annuust0
- Outcome
- iodine valuese0
- Direction
- decreasede0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“The iodine values of the oils were remarkably decreased”
Claim · model-written summary
Microwaved sunflower oils had a significant decrease in tocopherol constituents.
- Taxon
- sunflowerHelianthus annuust0
- Treatment
- microwavede0
- Outcome
- amounts of tocopherol constituentse0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“A significant ( P <0.05) decrease in the amounts of tocopherol constituents of the microwaved sunflower oils also was found”
Claim · model-written summary
After 15 min of roasting, alpha-tocopherol in KL-39 oil was still over 76% of the original level.
- Taxon
- sunflowerHelianthus annuust0
- Material
- KL‐39e0
- Treatment
- 15 min of roastinge0
- Outcome
- amount of α‐tocopherol homologse0
- Direction
- still overe0
- Value
- 76e0
- Comparator
- original levelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“after 15 min of roasting, the amount of α‐tocopherol homologs was still over 76 and 81% of the original levels for the KL‐39 and FH‐330 varieties, respectively”
Claim · model-written summary
After 15 min of roasting, alpha-tocopherol in FH-330 oil was still over 81% of the original level.
- Taxon
- sunflowerHelianthus annuust0
- Material
- FH‐330e0
- Treatment
- 15 min of roastinge0
- Outcome
- amount of α‐tocopherol homologse0
- Direction
- still overe0
- Value
- 81%e0
- Comparator
- original levelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“after 15 min of roasting, the amount of α‐tocopherol homologs was still over 76 and 81% of the original levels for the KL‐39 and FH‐330 varieties, respectively”
Claim · model-written summary
The level of sigma-tocopherol fell to zero after 15 min of roasting.
- Taxon
- sunflowerHelianthus annuust0
- Outcome
- level of σ‐tocopherole0
- Direction
- fell to zeroe0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“In the same time period, the level of σ‐tocopherol fell to zero”
Claim · model-written summary
Microwave heating increased oleic acid by 16-42%.
- Taxon
- sunflowerHelianthus annuust0
- Treatment
- microwave heatinge0
- Outcome
- oleic acide0
- Direction
- increasede0
- Value
- 16–42%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“microwave heating increased oleic acid 16–42%”
Claim · model-written summary
Microwave heating decreased linoleic acid by 17-19%.
- Taxon
- sunflowerHelianthus annuust0
- Treatment
- microwave heatinge0
- Outcome
- linoleic acide0
- Direction
- decreasede0
- Value
- 17–19%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“microwave heating increased oleic acid 16–42% and decreased linoleic acid 17–19%”
Claim · model-written summary
Palmitic and stearic acid contents were not significantly affected by microwave heating.
- Taxon
- sunflowerHelianthus annuust0
- Outcome
- palmitic and stearic acid contentse0
- Direction
- not affectede0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sunflower seed oil”
e0“palmitic and stearic acid contents were not affected significantly ( P <0.05)”
The same questions in other papers
processing · quality: oil · Helianthus annuus (common sunflower)Positive and negative results
1 in the opposite direction
- no effect
processing · molecular: metabolites · Helianthus annuus (common sunflower)Positive and negative results
1 in the opposite direction
- no effect
heat · quality: oil · Helianthus annuus (common sunflower)Positive and negative results
1 paper in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- negative
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.