Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
2010
Vidrih, R.,University of Ljubljana, Domzale (Slovenia). Dept. of Food Science and Technology | Vidakovic, S.,Emona Nutrition Research and Development Centre, Ljubljana (Slovenia) | Abramovic, H.,University of Ljubljana, Domzale (Slovenia). Dept. of Food Science and Technology
The aim of this research was to estimate the correlation between important biochemical characteristics of refined and unrefined vegetable edible oils (fatty acid composition, free fatty acids, antioxidant content (tocopherols), peroxide value) and their oxidative resistance to thermal treatment. Sunflower, extra-sunflower, soybean, and rapeseed oils were included in the study as refined oils, olive and pumpkin-seed oils as unrefined ones. The extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The average acid value of the unrefined oils was higher than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation was calculated between the induction time and polyunsaturated fatty acid content. Unrefined pumpkin seed oil was the most oxidatively stable, the other oils followed in the decreasing order: extra virgin olive more than high oleic sunflower more than rapeseed more than soybean more than sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.
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