QUALITY CONTROL AND OXIDATIVE STABILITY OF SELECTED EDIBLE COLD PRESSED OILS

The results of quality control and oxidative stability of all edible cold pressed oils showed that pumpkin oil is the most stable, while linseed oil is the most susceptible to oxidative changes. From the parameters showing the quality of the oil, the saponification number, acid number, iodine number, peroxide number, unsaponifiable matter, density and Kreis reaction were determined, and as parameters of the oxidative stability of the oil samples, the following were determined: anisidine number, totox number and thiobarbiturate number and antioxidant capacity. The values of saponification, iodine, ansidin, totox, thiobarbituric number for pumpkin and grape seed oil samples do not show significant deviations from the prescribed values, while linseed oil had slightly higher values. All samples had acid number values in accordance with the legal regulation defined by the Quality Regulation, 2010. It is noticeable that the density for all oil samples increases with the length of storage. The content of unsaponifiable matter was higher in pumpkin and linseed oil compared to grape seed oil. Buda oil samples had a higher content of polyphenolic compounds compared to other oils.