The effect of roasting on the oxidation stability of vegetable oils
In our work, we were looking to answer the question whether the oxidation stability of apricot kernel oil and walnut oil obtained by pressing changes due to roasting. It is well known that the organoleptic properties of vegetable oils can be favorably influenced by the roasting of the seeds before p...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2016
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| Sorozat: | Élelmiszervizsgálati közlemények
62 No. 2 |
| Kulcsszavak: | Élelmiszeripari technológia, Élelmiszervizsgálat, Növényolaj, Pörkölés |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/79085 |
| Tartalmi kivonat: | In our work, we were looking to answer the question whether the oxidation stability of apricot kernel oil and walnut oil obtained by pressing changes due to roasting. It is well known that the organoleptic properties of vegetable oils can be favorably influenced by the roasting of the seeds before pressing. Our results support the fact that the oxidation status of the oil obtained changes due to processes that take place during roasting. Our results also showed that the extent of the changes due to roasting depended very much on the starting material, in fact, in certain cases, opposite effects were observed. For example, the oxidation stability of apricot kernel oil, which is more resistant to oxidation to begin with and is rich in oleic acid, was increased by roasting, while the oxidation stability of walnut oil, rich in polyunsaturated fatty acids, was adversely affected by roasting. As a result of the measurements it can be stated that the oxidation stability of vegetable oils is fundamentally determined by their fatty acid compositions, and roasting can increase the resistance to oxidation of those oils that are already stable to begin with. |
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| Terjedelem/Fizikai jellemzők: | 1078-1081 |
| ISSN: | 0422-9576 |