{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,18]],"date-time":"2025-12-18T09:33:44Z","timestamp":1766050424547,"version":"build-2065373602"},"reference-count":60,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2023,8,17]],"date-time":"2023-08-17T00:00:00Z","timestamp":1692230400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2023,10]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>To facilitate the typical flavor of sunflower oil, seed roasting is widely applied. In this study, the effects of seed\u2010roasting degree (160, 180, 200\u00b0C for 0\u201325\u00a0min) on the quality attributes of sunflower oil were assessed, particularly tocopherols, sterols, total phenolics, fatty acids, and triglycerides composition as essential compounds for the nutritional value of the sunflower oil. Roasting seeds at a high temperature can significantly raise oxidative stability by 1.5\u20131.8 times, the content of carotenoids by 2.0\u20135.5 times, chlorophyll by 7.5\u201317.0 times, as well as increase the browning index by 4.0\u201310.0 times and deepen the color of the sunflower oil. However, the fatty acid and triglyceride profiles of sunflower oils have little change under distinct seed\u2010roasting degrees. Synthetically considering the various indicators measured in the current study. It is recommended that the seed roasts at 160\u2013180\u00b0C for about 20 min to ameliorate the oxidative stability and quality.<\/jats:p>\n                    <jats:p>\n                      <jats:bold>Practical Application<\/jats:bold>\n                      : A well\u2010defined roasting process is very important for the food industry to be able to produce sunflower oil with desirable nutrition, unique flavor produced by the Maillard reaction and chemical properties of sunflower oil, which changes during the roasting. Considering the flavor, peroxide values, oxidation stability, and other quality attributes of oil obtained from the roasted seed, we found that sunflower seed oil better quality is obtained when roasted at 160\u2010 \u2010180\u00b0C for about 20 min (e.g., 160\u00b0C for 20\u201325 min or 180\u00b0C for 15\u201320 min).\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16735","type":"journal-article","created":{"date-parts":[[2023,8,21]],"date-time":"2023-08-21T12:04:19Z","timestamp":1692619459000},"page":"4028-4045","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Influence of seed\u2010roasting degree on quality attributes of sunflower oil"],"prefix":"10.1111","volume":"88","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7459-2465","authenticated-orcid":false,"given":"Junmin","family":"Ji","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Henan University of Technology Zhengzhou P. 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