The aim of this work is to study the effect of heat treatment on the lipidic profile of sunflower seed oil. It determined and compared the contents of bioactive components in seed oils extracted with n-hexane (Soxhlet method) from raw and roasted sunflower. The influence of torrefaction on fatty acid composition, triglyceride composition, and peroxide value (PV) has been studied. Thermal oxidation assays were carried out, and samples were evaluated by measuring induction time. Oleic acid was the main unsaturated fatty acid. Concerning triglyceride composition, OOL + LnOO, OOO + PoPP, POP and OOO + PoPP, OOL + LnOO, POP were the main, respectively, for raw and roasted samples. The seed oil samples extracted from the roasted sample exhibited a higher peroxide value (213.68 meq.O2/kg) than the raw sample (5.79 meq.O2/kg). The acid values were, respectively, 3.24 and 1.81 mg of KOH/g of oil for roasted and raw samples. On the other hand, induction time for raw sample was higher (16.23 h) than the roasted sample one (2.67 h).
Part of the book: Organic Synthesis