Oxidative stability of cold pressed oleic type sunflower oil at higher temperatures | Oksidativna stabilnost hladno ceđenog ulja suncokreta oleinskog tipa pri povišenim temperaturama
2010
Romanić, R., Tehnološki fakultet, Novi Sad (Serbia) | Dimić, E., Tehnološki fakultet, Novi Sad (Serbia)
A great number of small plants for production of edible non-refined oils, so called mini-refineries were formed the last ten to twenty years. Sunflower oil, mainly linoleic type and significantly less of oleic type, is mostly produced in these plants. The oleic type sunflower oil is of high oxidative stability, i.e. shelf-life due to high content of monounsaturated oleic acid. The oxidative stability of oleic type sunflower oil was investigated on the basis of relevant characteristics. Under the same conditions, cold pressed and refined linoleic type sunflower oil was also investigated, applying the Shaal-Oven test at 63 +/- 2 deg C, in the dark. The changes were followed on the basis of peroxide and anisidine value, i.e R-value. In cold pressed oleic type sunflower oil, due to the high content of oleic acid, a significant increase of peroxide and anisidine values, and decrease of R-value was observed after more than 30 days at the mentioned conditions.
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