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Abstrakt
Fats are an important component of the everyday diet and have a significant impact on the proper functioning of human organism. However, during the process of frying chemical transformations take place in the oil; hence fats characterised by high oxidative stability should be given preference. The aim of this work was to determine the quality of rapeseed oil, blended oil, and refined olive oil, all sourced from the domestic market. Oxidative stability of oils was determined using the Rancimat test, and the degree of thermal degradation was estimated using ultra-fast gas chromatography. Based on the obtained results it was concluded, that the addition of olive oil improves the quality of rapeseed oil. Blended oil displays higher oxidative stability and a lower degree of thermal degradation as compared to rapeseed oil.
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Informacje szczegółowe
- Kategoria:
- Aktywność konferencyjna
- Typ:
- materiały konferencyjne indeksowane w Web of Science
- Tytuł wydania:
- 12th International Students Conference Modern Analytical Chemistry strony 113 - 118
- Język:
- angielski
- Rok wydania:
- 2016
- Opis bibliograficzny:
- Majchrzak T., Różańska A., Wojnowski W., Dymerski T., Namieśnik J..: The impact of addition of olive oil on thermal degradation of refined rapeseed oil, W: 12th International Students Conference Modern Analytical Chemistry, 2016, Charles University in Prague, Faculty of Science,.
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 161 razy