DIFFERENCES IN CHEMICAL PARAMETERS OF COLD PRESSED OIL
AND REFINED COOKING OIL
Gorica Pavlovska, Vezirka Jankuloska, Vesna Antoska Knighs, Elena Stojanova
Faculty of Technology and Technical Sciences, Veles, University “St. Kliment Ohridski”, Bitola, Republic of Macedonia
gorica.pavlovska@uklo.edu.mk
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.
Keywords: cooking oil; cold pressed; refined oil; sunflower oil
|
