TABLE 2.
Changes in acid, iodine, peroxide, and TBars values and induction time of sunflower seed oil during processing
| Samples | Acid value (% oleic acid) | Iodine value (g I2/100 g of oil) | Peroxide value (meq O2/kg of oil) | TBars value (mg MDA/kg of oil) | Induction time (h) |
|---|---|---|---|---|---|
| Raw | 0.56 ± 0.08d | 102.06 ± 0.68a | 4.48 ± 0.17d | 0.69 ± 0.02d | 0.75 ± 0.02c |
| Boiled | 0.28 ± 0.10e | 90.27 ± 0.09e | 13.65 ± 0.50a | 2.19 ± 0.18a | 0.66 ± 0.01d |
| Roasted 60°C/30 min | 0.93 ± 0.02c | 97.65 ± 0.22bc | 6.73 ± 0.40c | 1.02 ± 0.06c | 0.91 ± 0.04bc |
| Roasted 80°C/30 min | 1.33 ± 0.05b | 97.21 ± 0.22c | 8.50 ± 0.11b | 1.44 ± 0.00b | 1.00 ± 0.01b |
| Roasted 100°C/30 min | 1.65 ± 0.03a | 98.35 ± 0.15b | 9.38 ± 0.01b | 1.62 ± 0.04b | 1.02 ± 0.03b |
| Roasted 120°C/30 min | 0.69 ± 0.02d | 95.97 ± 0.02d | 5.06 ± 0.85d | 1.48 ± 0.05b | 2.29 ± 0.09a |
Values are means ± standard deviation (n = 3). Mean values in the same column with different superscript letters are significantly different (p < .05).
Abbreviation: TBARS, thiobarbituric acid reactive substances.