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Evaluation of the impact NAUKA
of addition of olive oil
ON THERMAL DEGRADATION OF REFINED RAPESEED OIL
Fats are an important component of the human diet and have a significant impact on the proper functioning of
human organism. However, during the process of frying chemical transformations take place in the oil – hence
fats characterised by high oxidative stability should be given preference.
The aim of this work was to determine the quality of rapeseed oil, blended oil and refined olive oil, all sourced
from the domestic market. Oxidative stability of oils was determined using the Rancimat test, and the degree
of thermal degradation was estimated using ultra-fast gas chromatography. Based on the obtained results it was
concluded, that the addition of olive oil improves the quality of rapeseed oil. Blended oil displays higher oxidative
stability and a lower degree of thermal degradation as compared to rapeseed oil.
Keywords: edible oils, food analysis, Rancimat, ultra-fast gas chromatography
ANALITYKA – NUMER 2, ROK (XVIII) 2017 9
