Repozytorium publikacji - Politechnika Gdańska

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.

Autorzy

• dr inż. Tomasz Majchrzak link otwiera się w nowej karcie ,
• Anna Różańska link otwiera się w nowej karcie ,
• dr inż. Wojciech Wojnowski link otwiera się w nowej karcie ,
• dr inż. Tomasz Dymerski link otwiera się w nowej karcie ,
• prof. dr hab. inż. Jacek Namieśnik link otwiera się w nowej karcie