International Journal of Nutrition
Open Access
Influence of Chemical Refining Processes on the Total Phenolics and Antioxidant Activity of Sunflower Oil
May 2015 DOI 10.14302/issn.2379-7835.ijn-14-590
S Jhaumeer LaullooCorresponding author
The raw sunflower oil (SFO) has an undesirable flavour and odour. Therefore, to make it suitable for human consumption, the oil has to undergo a number of refining processes such as degumming, neutralization, bleaching and deodorization. During these refining processes, some of the phytochemicals pr…