Pavlovska, Gorica and Jankuloska, Vezirka and Antoska-Knights, Vesna and Stojanova, Elena (2016) DIFFERENCES IN CHEMICAL PARAMETERS OF COLD PRESSED OIL AND REFINED COOKING OIL. Macedonian Journal of Animal Science.
Full text not available from this repository.Abstract
Cold pressed and refined oils vary in sensory properties, chemical composition and nutritional properties. Cold
pressed oil is unrefined sunflower oil which has greater nutritional properties, but oxidizes much faster and at lower
temperatures than refined oil. There were analyzed two sunflower oils: cold pressed sunflower oil "Fila" and refined
sunflower oil "Kristal". Oils were analyzed in accordance to the Oils Rules and fats and oils quality. Iodine, peroxide
and acid number in the two oil types were determined. Iodine and peroxide number were determined by ISO 3961:
1996 while the acid number was determined by ISO 660: 39, 2009. Iodine number of refined oil is 127 and it is higher
than the iodine number of cold pressed oil which is 86. Peroxide and acid number are indicators for the oil oxidation
and they are almost five times higher in cold strained oil than in refined oil. Oils were analyzed in accordance to
the Oils Rules and fats and oils quality.
Key words: cooking oil; cold pressed; refined oil; sunflower oil
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Natural sciences > Mathematics |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 23 Nov 2019 13:04 |
| Last Modified: | 23 Nov 2019 13:04 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/2066 |
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