The effect of roasting on the oxidation stability of vegetable oils

Somogyi László and Soós Anita and Visy Orsolya and Volent Orsolya: The effect of roasting on the oxidation stability of vegetable oils. In: Élelmiszervizsgálati közlemények, (62) 2. pp. 1078-1081. (2016)

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Abstract

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.

Item Type:	Article
Other title:	Pörkölés hatása növényolajok oxidációs stabilitására
Heading title:	Tudomány = Science
Journal or Publication Title:	Élelmiszervizsgálati közlemények
Date:	2016
Volume:	62
Number:	2
ISSN:	0422-9576
Page Range:	pp. 1078-1081
Language:	English
Publisher:	WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Place of Publication:	Budapest
Related URLs:	http://acta.bibl.u-szeged.hu/78997/
Uncontrolled Keywords:	Élelmiszeripari technológia, Élelmiszervizsgálat, Növényolaj, Pörkölés
Additional Information:	Bibliogr.: 1081. p. ; összefoglalás angol nyelven
Subjects:	02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
Date Deposited:	2023. Jul. 06. 08:52
Last Modified:	2023. Aug. 26. 08:20
URI:	http://acta.bibl.u-szeged.hu/id/eprint/79085

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