期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2019
卷号：43
期号：2
页码：1-14
出版社：Galati University Press
摘要：This study evaluated the oxidative stability of olive, sesame, and sunflower oils at
different temperatures (4, 25, and 37 ̊C) and in exposure to light for three months.
Acidity, peroxide, anisidine, conjugated dienes (CD), and conjugated trienes (CT)
and oil stability index (OSI) were measured to investigate the stability of the oils.
For all samples, free fatty acid content was almost constant. Temperature and
sunlight accelerated the oxidation specifically by an increase in peroxide value
and CDs, but anisidine and CTs were not significantly influenced by these
variables. The obtained results showed cold-pressed oils had a high tolerance
against the formation of the oxidation secondary products. The OSIs were found
to be 9.19, 7.06, and 4.73 h for sesame, sunflower, and olive oils, respectively.
Among the tested oils, sesame oil had the highest stability. Generally, if storage
conditions are optimized, cold-pressed oils can preserve their stability for a longer
period.
