Nutritive value enhancing of edible nonrefined sunflower oil

The presence and the growth of production of edible nonrefined sunflower oils are evident. These oils are differing from refined ones by nutritive value, which producers and distributors tend to valorize by declaration and higher prices. This paper deals with the effect of dehulling, seed age and hydrothermal treatment on the flavor, nutritive value and stability of edible nonrefined sunflower oil. The obtained results show that the lower hull content and mild hydrothermal treatment of material before pressing favor the obtaining of better flavor and chemical oil quality (enriched with phosphatides) and good stability. Flavor and quality of edible nonrefined oils are especially affected by seed age.