Chemical propertis of selected cold pressed oils
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| Authors: | Marta Krajewska1, Beata Zdybel1, Dariusz Andrejko1, Beata Ślaska-Grzywna1, Małgorzata Tańska2 1Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin 2Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn |
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| Abstract : | Fats are a concentrated source of energy for the organs and tissues. They provide organisms with essential fatty acids (EFA) and fat-soluble vitamins. As an important component of the daily diet they should be consumed at high quality and the highest oxidative stability. The study determined the quality of cold-pressed oil from garden cress (Lepidium sativum L.), walnut (Juglans regia L.) and chia (Salvia hispanica L.). The quality of the oils was assessed based on the analysis of their physicochemical properties. The assayed parameters of the oils were viscosity, percentage fatty acid composition, content of tocopherols, conjugated dienes (C2) and trienes (C3), acid value (AV), peroxide value (PV), anisidine value (AV) and oxidative stability. The cold pressed oils were characterised by good quality, as evidenced by low values of AV, PV and AV. |
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| Keywords : | acid value, peroxide value , anisidine value, oxidative stability | ||||||||
| Language : | polish | ||||||||