Improved oxidative stability of sunflower oil in the presence of an oxygen‐scavenging film

• Published in: Journal of the American Oil Chemists' Society Vol. 73; no. 2; pp. 181 - 185
• Main Authors: Maloba, Francis W., Rooney, Michael L., Wormell, Paul, Nguyen, Minh
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.02.1996; Springer
• Subjects: Active packaging; Biological and medical sciences; energy transfer; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; oxidation; oxygen scavenging; singlet oxygen; sunflower; Performance evaluation; Sunflower oil; Packaging material; Chemical stability; Food preservation; Oxidation; Ether polymer; Edible oil; Vegetal oil; Optimization; Rancidity
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/BF02523892

The oxidative stability of sunflower oil (SFO) was measured during storage at 23 and 37°C in the presence of a novel oxygen‐scavenging film that contained polyfuryloxirane (PFO). Commercially refined and deodorized SFO was stored in a lighted room in sealed transparent packages containing either PFO film or an antioxidant, 0.02% butylated hydroxytoluene (BHT). Oxidative stability was evaluated by determination of peroxide values and gas‐chromatographic measurement of headspace hexanal. SFO stored in the presence of the oxygen‐scavenging film was more stable than oil stored without the film, or than film stored with 0.02% BHT. The PFO film scavenges oxygen through energy‐transfer sensitization of singlet oxygen. The film is doped with eosin and the naturally‐occurring dye, curcumin, which absorb over a wide range of visible wavelengths. Curcumin transfers its absorbed energy to eosin, which sensitizes the production of singlet oxygen. The singlet oxygen is scavenged by PFO. The use of two dyes increases the efficiency of the sensitization process, reducing the illumination time and intensity required for effective oxygen scavenging.