Investigation of the quality of vegetable oils
2007
Vucane, S., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kuka, M., Latvia Univ. of Agriculture, Jelgava (Latvia)
Vegetable oils are essential providers of energy to a human body; they play important role as a foodstuff. During processing and storage of vegetable oils, they may undergo molecular changes adverse to the human organism affecting the quality of the oils. The content of fatty acids of fresh rapeseed, linseed and hemp oils and of the mixture of rapeseed (800 g kgE-1) and linseed (200 g kgE-1) oils was determined by the method of gas chromatography (GH). Alpha - , delta - and gamma - tocopherols were analyzed in the vegetable oils by the methods of the highly effective liquid chromatography (HPLC). The hemp oils contain the indispensable polyunsaturated fat acids: linoleic acid - 53.0%, and linolenic acid - 23.2%. Such proportion of the fatty acids (3:1) is considered optimal in the nutrition. When using both hot and cold pressure technology for the obtaining of oil, it is possible that the polycyclical aromatic hydrocarbon - Benzo[a]pyrene - may be created and influenced the quality of the oil. The environment also affects the content of the lead in the oils. The density of the various vegetable oils at the temperature of 20 +- deg C proved to be within the limits of 0.917 and 0.942 kg dmE-3.
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