ArticleMolecules (Basel, Switzerland)2022
Loss in the Intrinsic Quality and the Antioxidant Activity of Sunflower (
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 33 citations in OpenAlex.
- Advances in Sunflower Seed Oil: Intelligent Quality Evaluation, Processing Innovations, and Component Analysis.Comprehensive reviews in food science and food safety · 2026Review
- Quality changes of Huajiao seed oil during refining: A combined approach using traditional methods and multi-omics analysis.Food chemistry: X · 2026Article
- Effects of Supplemental Antioxidative Substances on Micronutrient Retention and Antioxidative Capacity in Rapeseed Oil During Low-Temperature Ethanol Steam Deodorization.Foods (Basel, Switzerland) · 2025Article
- Therapeutic and Preventive Potential of Plant-Derived Antioxidant Nutraceuticals.Foods (Basel, Switzerland) · 2025Review
- Formulation of a High-Quality Cold-Pressed Vegetable Oil (Virgin) Based on a Blend of Four Oilseeds.Foods (Basel, Switzerland) · 2024Article
- The effect of sesamol on endogenous substances and oxidative stability of walnut oil.Frontiers in nutrition · 2024Article
- Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods.Foods (Basel, Switzerland) · 2023Review
- Methanol extract of Iraqi Kurdistan RegionFrontiers in chemistry · 2023Article
- Oxidative Stability and Protective Effect of the Mixture betweenPlants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Minor compounds in vegetable oils are of health interest due to their powerful biological antioxidant properties. In order to extend the shelf life of sunflower oil, it is generally subjected to a refining process that can affect these desirable compounds. The main purpose of this study was to determine the effect of this chemical/physical refining process on selected minor components of sunflower oil in order to establish the nutritional quality and health properties of the oil. The oxidative stability, contents of fatty acids, tocopherols, phytosterols, reducing capacity, β-carotene, chlorophyll, and squalene were studied during six refining steps. Quantitative data showed the evolution of oil quality according to its degree of refinement. The results showed a significant decrease for all of the minor compounds analyzed, with losses in carotenoids of 98.6%, 8.5% in tocopherols, 19.5% in phytosterols and 45.0% in squalene. The highest reductions were recorded for the compounds that alter the most the visual aspects of the oil (waxes, carotenoids and chlorophylls) whereas reduction was limited for the compounds with no impact on the organoleptic quality. The losses in the compounds of health interest should be minimized by improving the refining processes and/or having a greater content of those molecules in crude oil by breeding new performing varieties.
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