Properties of seeds and oil of sunflower of oleinic type of domestic selection

Abstract

Goal. To study domestic sunflower seeds of line X526B with a high content of oleic acid glycerides and oil obtained from it by the method of one-time pressing. To determine the physical-mechanical properties and quality of seed shearing. To establish the oxidative stability of the oil. Methods. The results of measuring the linear sizes of seeds were processed by methods of mathematical statistics to obtain variation series and distribution curves. The evaluation of the thermooxidative stability of the oil was performed by the method of differential scanning calorimetry. Results. The frequency of X526B sunflower seeds of the same length, width, and thickness is 31, 28, and 40%, respectively, which will have a positive effect on the purification of seed mass from waste and oil impurities before the seeds enter production. The X526B sunflower seed width distribution curve differs slightly from the length and thickness distribution curves because it has several frequency peaks (28 and 23%), which can complicate the process of selecting sieves to separate waste. The husk content of this line of sunflower seeds is at the level of 24%, which coincides with the characteristics of classical seeds (25-30%). The number of non-grinded seeds decreases with the increasing number of stages of shaking. The period of induction of oxidation of this oil at a temperature of +110°C does not exceed the period of induction of classical sunflower oil and is 321 minutes. Conclusions. The technology of shearing sunflower seeds of the oleinic type is similar to the technology of shearing classic sunflower seeds, namely, the main influence on quantitative and qualitative indicators of shearing is the thickness of the air layer and the strength of the shell. The technological process parameters (seed moisture and rotation of the seed rotor) are secondary. The oil obtained from X526B sunflower seeds is more resistant to oxidation than the classic one, and can therefore be used for cooking at higher temperatures.