STABILITY OF OIL FROM OILSEED RAPE WITH GARLIC UNDER VARIOUS CONDITIONS

  • Hristina Eftinzjijoska
  • Gorica Pavlovska Faculty of Technology and Technical Sciences-Veles

Abstract

Rapeseed oil is obtained by cold pressing of rape seeds. It is performed at low temperature and therefore all valuable components are stored, which give it great biological value. At high temperature, light, oxygen and heavy metals, oils oxidize and harmful oxidation products, peroxides are created.


There were analyzed rape seeds "Fila" in which the garlic was added to increase its stability. The peroxide number of this oil is determined under different conditions. Change the volume of the oil in the bottle, the light and the time of storage.


In the oil stored in the dark after 1 and 2 weeks, only the oil with a volume of 250 mL after 2 weeks is not for use and has a peroxide number of 7.87. After 3 and 4 weeks, the oils of 250 and 500 mL have a peroxide number greater than 7.5, or have peroxides more than the permissible. All oils kept in the light have higher peroxide numbers of oils kept in dark, under the same conditions. All analyzed oils after 3 and 4 weeks on the light, have peroxides more than the permitted according to the Oils Rules and fats and oils quality


The light and time of storage are proportional, and the volume of the oil is inversely proportional to the peroxide number.

Published
Jul 2, 2019
How to Cite
EFTINZJIJOSKA, Hristina; PAVLOVSKA, Gorica. STABILITY OF OIL FROM OILSEED RAPE WITH GARLIC UNDER VARIOUS CONDITIONS. Journal of Agriculture and Plant Sciences, [S.l.], v. 17, n. 1, p. 51-56, july 2019. ISSN 2545-4455. Available at: <http://js.ugd.edu.mk/index.php/YFA/article/view/2868>. Date accessed: 19 sep. 2019.