期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：57-64
出版社：Association HACCP Consulting
摘要：In the work we evaluated the acid number as a marker for forwardness of fat hydrolysis, peroxide number as a marker of oxidation degree and representation of fatty acids in vegetable oils. We evaluated 18 sorts of oil: sunflower oils, rapeseed oils, olive oils and table oil. All sorts of oil conformed to the requirements of valid legislation by the evaluation of acid number and peroxide number in oils. Limits for every sort were not overstepped. In 9 sorts of vegetable oil following fatty acids were determined: erucic, palmitic, palmitooleic, oleic, linoleic and linolenic acid. The amount of individual fatty acids was typical for stated market sort. Linoleic acid predominated in the sunflower oils. Oleic acid predominated in rapeseed oils, olive oils and table oil. Higher amount of linolenic acid was determined in rapeseed and table oil.
