The qualitative analysis of some types of oils used in alimentation

Ramona Căpruciu, Petre Săvescu

Volume 23, Issue 3;
Pages: 151-156; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Lately, several types of oils have been made available on the market to complete the range of edible oils in our country. These include walnut oil and grape seed oil, which are distinguished particularly by the special olfactory-gustatory qualities and the nutritional principles obtained only due to the cold pressing. One of the major disadvantages of using the studied oils is that they rapidly oxidize in contact with air, leading to storage under special and short term conditions, and they lose rapidly their properties by heating. This study aims to present the qualitative analysis of the main quality indices of the studied oil samples (acidity index and peroxide index) over a 5-month period, the samples being stored at room temperature in contact with the air (a part of the samples) and in natural light, conditions specific also for the domestic kitchens.
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