HENRIQUES, E.

MOURAD, A.

RAUEN-MIGUEL, A.

REGITANO NETO, A.

VERCELINO, R.

This study aim was to evaluate chemical changes in oils and meals obtained from commercial hybrids during storage under two conditions: AMB-25nC175% relative humidity (RH) for 301 days; CO-with cyclical variations caleulated for 181 days resulting in an average of 24nC/68% (RH)

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ADVANCES INFOOD PROCESSINGCHALLENGES FOR THE FUTUREROGRAM··-[P1.21]Chemical changes of oils and meals obtained from commercial hybrids of sunflowergrainsA. Rauen-Miguel*, A. Regitano, A. Mourad, R. Vercelino, E. Henriques/nstitute ot Food Technology, Brazi/Storage of raw materiais must be done properly preventing compositional changes. Sunffowerseeds are grown year-round in Brazil and studies evaluating differenl genotypes and changingcharacteristics during storage are scaree. This study aim was to evaluate chemical changes inoils and meals obtained from commercial hybrids during storage under two conditions: AMB-25nC175% relative humidity (RH) for 301 days; CO-with cyclical variations caleulated for 181days resulting in an average of 24nC/68% (RH).Genotypes Ol5, He 250 and He 253 (with different contents of oleie acid) underwentmechanical pressing producing oi! and meal. Oils were stored in polyethylene terephthalatebottles. In half of them, nitrogen was bubbled, simulating an inert atmosphere. Meals wereplaced in laminated raffia and polyester/polyethylene bags (PET/PE). Quality changes of theoils were monitored by peroxide value, acidity, oxidative stability, fatty acid composition andtocopherols. Meals were monitored by moisture and peroxide value of their lipid fraction. Ol5 oilshowed lower peroxide levels, followed by He 253 and He 250 samples. The acidity varied asfollóws: OL5 >He 253 >He 250. Oxidative stability was higher for the OL5 oil (68.4h). Fatty acidcomposition and tocopherols showed no alterations for the oils. Ol5 meal packed in PET/PEbags showed 8% of moislure afler 250 days, in laminated raffia was higher. He 250 and He 253meals showed similar values of moisture, except for AMB condition in laminated raffia. Peroxidevalues were 1meq/kg (OL5 meal), 7meq/kg (He 250) and 9meq/kg (He 253). Results showedthat the initial composition of genotypes of sunflower grains was decisive on lhe variation in thequality of their by-products. Oils with higher oleic acid were more stable to oxidation and can beused for refining and biofuels produclion. Meals presented moisture varialion and oxidativedegradation. Laminaled raffia was the recommended package for this product.Keywords: Sunflower seed, Storage, Sunflower seed oil and meal, Quality control

Chemical changes of oils and meals obtained from commercial hybrids of sunflower grains.

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