Comparative characteristics of quality indicators of non-traditional vegetable oil types

Abstract

Abstract The popularity of vegetable fats among consumers around the world is growing rapidly. That’s why it is necessary to expand the range of using various agricultural crops’ oils in accordance with the content of useful components in them. Since vegetable oils have different storage stability, it is very relevant to establish optimal storage modes and terms. This research was conducted in laboratories using standard methods. Fatty acid composition of unrefined rapeseed, colza, camelina and sunflower oils were identified and compared. Two temperature conditions were considered (22°C, 4°C) in with and without exposure to light; in glass containers; with and without air access. From the results of research it was found that the optimal ratio of Omega-3 and Omega-6 is observed in Camelina oil. The obtained data indicate a direct influence of temperature and exposure to light on the dynamics of changes in peroxide and acid numbers of vegetable oils during the storage period. The most unfavorable storage mode for non-traditional vegetable oils was the mode with access of light at 22°C.