Effect of Storage Conditions on the Quality of Unrefined Sunflower Oil
Rada Stanić and Dubravka Štrucelj*
IPK Osijek, Poljoprivredno-znanstveni centar, Vinkovačka cesta 63, 54000 Osijek, Croatia
*Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 41000 Zagreb, Croatia
Article history:
Received June 28, 1994
Accepted December 22, 1994
Summary:
In order to determine the effect of storage conditions on the quality of sunflower oil, the samples of cold pressed oil with and without added tocopherol, as well as samples of refined oil, were stored at room temperature over a longer period of time. They were packed in glass bottles and cans and kept cither in light or dark places. In addition to monitoring the major indicators of oil quality (free fatty acid content, peroxide, anisidine and oxidative value), and organoleptic analysis of the oil during the entire storage period, the total content of tocopherol and oil colour were determined at the end of lite storage and compared with the initial values. It was established that the light, in the course of storage at room temperature, had the highest impact on the quality change of unrefined sunflower oil.
*Corresponding author:
Presented at the 2nd Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Zagreb, June15-17,1994