Table 3.
Changes in PV (meq O2 kg−1 seed oil) and AV (absorbance units at 350 nm g−1 seed oil) values for roasted and fried sunflower seed oils as a function of oxidation time at 100 °C and storage at room temperature.
| Storage Treatment | Time | Roasted | Fried | ||
|---|---|---|---|---|---|
| PV | AV | PV | AV | ||
| 100 °C | 0 days | 47 ± 1 | 7 ± 1 a | 41 ± 1 | 8 ± 1 a |
| 3 days | nd | 46 ± 4 b | nd | 60 ± 7 c | |
| 5 days | nd | 40 ± 8 b | nd | 41 ± 3 b | |
| 10 days | nd | 44 ± 4 b | nd | 53 ± 4 c | |
| Room temperature | 0 days | 47 ± 1 a | 7 ± 1 a | 41± 1 a | 8 ± 1 a |
| 4 months | 77 ± 1 c | 11 ± 2 b | 148 ± 3 b | 14 ± 3 b | |
| 11 months | 70 ± 2 b | 17 ± 1 c | 141 ± 3 b | 17 ± 1 b | |
Mean ± SD (n = 3). nd: non detected color changes during tritation of samples. Different superscripts for each fatty acid within the same column and storage treatment indicate statistically significant different values (p < 0.05).