ABSTRACT
A total of 61 samples comprising sunflower seeds (40) and unrefined sunflower oils (21) samples collected randomly from Singida, Tanzania were analysed by Reverse Phase-high performance liquid chromatography (RP-HPLC). 15% (6/40) of the seed samples were contaminated with aflatoxin B1 ranging from limit of detection (LOD) to 218 ng g-1 with three of them exceeding the European Commission/European Union (EC/EU) and Tanzania Bureau of Standards (TBS)/Tanzania Food and Drug Authority (TFDA) maximum limits of 2 ng g-1 for AFB1 in oilseeds. The levels of total aflatoxins (AFT) in seeds ranged from LOD to 243 ng g-1. Other aflatoxins, except AFG2, were also detected. For the unrefined sunflower oils, the levels of AFB1 ranged from LOD to 2.56 ng mL-1. About 80.9% (17/21) of the analysed oil samples contained AFB1 of which 17.65% (3/17) exceeded the EC/EU and TBS/TFDA maximum limits of 2 ng mL-1. Other aflatoxins were also detected in the oils. The measured levels indicate there is a need for food quality education among food processors.
Subject(s)
Aflatoxins/analysis , Dietary Fats, Unsaturated/analysis , Food Contamination , Food Inspection/methods , Helianthus/chemistry , Seeds/chemistry , Sunflower Oil/chemistry , Aflatoxin B1/analysis , Aflatoxin B1/isolation & purification , Aflatoxins/isolation & purification , Analytic Sample Preparation Methods , Chromatography, High Pressure Liquid , Crops, Agricultural/chemistry , Crops, Agricultural/growth & development , Dietary Fats, Unsaturated/standards , Food Storage/standards , Helianthus/growth & development , Humans , Limit of Detection , Plant Extracts/chemistry , Plant Extracts/isolation & purification , Reproducibility of Results , Seeds/growth & development , Spectrometry, Fluorescence , Sunflower Oil/standards , TanzaniaABSTRACT
Two important problems for the food industry are oil oxidation and oil waste after frying. Sunflower seed oil is one of the vegetable oils most commonly used in the food industry. Two variables were applied to the low oleic sunflower seed oil in this work i.e. heating temperature (180-210-240°C) and time of heating (15-30-60-120 minutes), to study from the edible point of view the variations of its physico-chemical properties. After 120 minutes heating at 240°C the following was found: refractive index (1.476), free acidity (0.35%), K232 (2.87), K270 (3.71), antiradical activity (45.90% inhibition), total phenols (523 mg kg-1), peroxide value (17.00 meq kg-1), p-anisidine value (256.8) and Totox (271.7), all of which showed a constant deterioration. In relation to the use as a feedstock for bio-diesel production, after 120 minutes heating at 240â the following was found: acid value 0.70 mg KOH g-1 oil, iodine value 117.83 g I2 100 g-1 oil, oil stability index 0.67 h, kinematic viscosity (at 40°C) 77.85 mm2 s-1, higher heating value 39.86 MJ kg-1, density 933.34 kg/m3 and cetane number 67.04. The parameters studied in this work were influenced, in different ways, by the applied variables. Heating temperature between 180 and 210°C and 120 min heating duration were found to be the most appropriate conditions for sunflower seed oil both from the deep frying point of view and from a subsequent use as feedstock for bio-diesel production. In light of the vegetable oils' International standards for an edible use and for a bio-diesel production, findings of this work can be used to set heating temperature and heating duration to preserve as long possible the physico-chemical properties of a low oleic sunflower seed oil for both its edible use as a fat during cooking and for its re-use after frying.
