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. 2019 Mar 20;5(3):e01358.
doi: 10.1016/j.heliyon.2019.e01358. eCollection 2019 Mar.

Effect of vacuum thermoxidation on sunflower oil

Nadia Segura  1 , Jimena Lázaro  1 , Bruno Irigaray  1
Affiliations

Effect of vacuum thermoxidation on sunflower oil

Nadia Segura et al. Heliyon. .

Abstract

In recent years vacuum frying was developed as an alternative methodology to traditional frying. In this study, sunflower oil thermoxidation was evaluated using conventional process conditions (180 °C and atmospheric pressure) and vacuum technology conditions (130 °C and 0,1 bar). Traditional thermoxidation lasted 20 h while vaccum thermoxidation was completed after 56 h. Total polar compounds reached 23 and 7,1 % at the end of atmospheric and vacuum thermoxidation respectively, while polymers content was 9,3 and 2,2 % for each oil. Tocopherols contents decreased 45 % for atmospheric thermoxidized oil and were reduced to 17 % for vacuum thermoxidized oil. These results clearly proved vacuum thermoxidation achieved a significantly lower deterioration rate than atmospheric thermoxidation of sunflower oil, conferring it much longer useful life and better nutritional qualities. Accordingly, a singnificantly slower vanishing rate of tocopherols was observed in vacuum thermoxidation.

Keywords: Chemistry; Food science; Food technology.

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Figures

Fig. 1
Fig. 1
Evolution of polar compounds and polymers with time of thermoxidation a) 180 °C and atmospheric pressure, b) 130 °C and 0,1 bar.
Fig. 2
Fig. 2
Evolution of polar fraction composition with time of thermoxidation a) 180 °C and atmospheric pressure, b) 130 °C and 0,1 bar. TAG ox: oxidized triacylglycerides; DAG: diacylglycerides; FFA: free fatty acid.
Fig. 3
Fig. 3
Evolution of tocopherol contents with time of thermoxidation a) 180 °C and atmospheric pressure, b) 130 °C and 0,1 bar.
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