Czech J. Food Sci., 2010, 28(5):376-384 | DOI: 10.17221/202/2008-CJFS

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Rajko Vidrih1, Sergeja Vidakovič2, Helena Abramovič1
1 Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
2 Emona Nutrition Research and Development Centre, Ljubljana, Slovenia

In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

Keywords: vegetable oils; oxidative stability; tocopherols; fatty acid composition

Published: October 31, 2010  Show citation

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Vidrih R, Vidakovič S, Abramovič H. Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J. Food Sci. 2010;28(5):376-384. doi: 10.17221/202/2008-CJFS.
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