The aim of this study was to assess the quality of the traditional cold-pressed oils made from organic materials in a small farm. Scope of the study included evaluation of canola, flax, camelina and poppy oil immediately after manufacture and during storage under various conditions (light, temperature). Fatty acid composition, oxidability rate, an acid value, peroxide value, anisidine value and colour values in CIE L*a*b* were marked. It has been shown that immediately after the production all oils were characterised by a high quality and fatty acid composition suitable for each type of oil. Among the examined oils, the highest content of saturated fatty acids characterised flax oil, the lowest canola oil. Oils: camelina, poppy and flax compared with canola oil, contained approximately twice the amount of polyunsaturated fatty acids. The fastest rate of oxidative changes, both in the room temperature conditions and cooling, showed poppy oil. Among the oils stored in room temperature, canola oil was the most oxidatively stable.
|MLA||Skwarek, Monika, and Zbigniew Józef Dolatowski. "Jakość ekologicznych olejów tłoczonych na zimno." Nauka Przyr. Technol. 7.3 (2013): #37.|
|APA||Monika Skwarek, Zbigniew Józef Dolatowski (2013). Jakość ekologicznych olejów tłoczonych na zimno. Nauka Przyr. Technol. 7 (3), #37|
|ISO 690||SKWAREK, Monika, DOLATOWSKI, Zbigniew Józef. Jakość ekologicznych olejów tłoczonych na zimno. Nauka Przyr. Technol., 2013, 7.3: #37.|
Katedra Technologii Mięsa i Zarządzania Jakością
Uniwersytet Przyrodniczy w Lublinie
ul. Skromna 8