Effects of storage condition on the physicochemical characteristics of sunflower seed oil.

The effects of storage condition on the physicochemical characteristics of sunflower seed oil (SSO) were investigated, to understand the required conditions and the typical indicators for its quality control. The changes of SSO in peroxide value (PV), acid value (AV), fatty acid (FA) composition, Fourier transform infrared (FTIR) spectrum and volatile compound (VC) during 11 month storage under seven different conditions, were analyzed. The PVs and AVs of the seven groups all increased with time, but the PVs fluctuated strongly during the last 4 months.

Investigation on the quality diversity and quality-FTIR characteristic relationship of sunflower seed oils.

Forty-one sunflower seed oil (SSO) products were collected to investigate their quality parameters before and after high-temperature and short-time (HTST) cooking, including peroxide value (PV), acid value (AV) and fatty acid (FA) composition. Their Fourier-transform infrared (FTIR) spectra were then scanned to explore the parameter-FTIR characteristic relationship using chemometrics with multiple linear regression (MLR) analysis. The PV and AV of uncooked products were in the range of 1.