nvestigation of physic-chemical parameters of vegetable oils after deodorization

As part of the study, the physicochemical parameters of several vegetable oils, including sunflower, rapeseed, corn and palm oils, were analyzed. The results of the study indicate that exposure to light have the greatest effect on increasing the values of the peroxide number. This primarily applies to samples of oils packed in transparent colorless polymer containers. The average peroxide index in this study for locally produced oils did not exceed the limits set by WHO/FAO, amounting to 10 milequivalents of active oxygen/kg of oil.

Introduction. The evaluation of the quality of the oil is based on certain sensations, such as transparency, aroma and taste, which are strictly defined. These factors are of great importance for consumers because they influence their choice. Let's say, for example, all filtered and pureed oils should be transparent, without residue, smell like nothing and have a neutral taste. On the other hand, unprocessed oils must match their source material in smell and taste, and do not contain any extraneous tastes or aromas. Moreover, since the oil containing phospholipids is easily clouded, forming a "web", after a while a sediment may form at the bottom of the tank during prolonged storage. This fact underlines the importance of controlling the oil storage process to avoid spoiling it.

Materials and methods. The law sets out many specific physical and chemical factors that should be considered when analyzing all types of vegetable oils. They can vary from color, acidity, % moisture and impurities to the amount of phosphorus present. It is important to note that these indicators vary from product to product depending on extraction methods or commercial quality. Moreover, any oil that has undergone alkaline neutralization (refining) must be completely purified from soap; this is something that must be confirmed by an official quality test.

Results and conclusions. We have tested a batch of vegetable oils for compliance with the safety requirements specified in TR CU 021/2011 and TR CU 024/2011. Fortunately, their physical and chemical characteristics were successful. Acidity levels ranged from 0.2 to 4.6, peroxide numbers from 0.8 to 9.8, and not a single trace of free fatty acids was found. In general, it is safe to say that these oils meet the standards. This allows us to confidently recommend them for use in food products.

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