FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Influence of use of nitrogen into oxidative stability of mixtures of rapeseed and linseed oils


Proceeded experiments included physico-chemical and sensoric analysis of mixtures of rapeseed and linseed oils without and with nitrogen pillow and being rinsed by nitrogen. Tests used during analysis were as follows: Rancimat test (120ºC), thermostat test (63ºC) and 12-weeks long storing test. Based on the experiments one noticed that oxidative stability of linseed oil is 6 times lower than oxidative stability of rapeseed oil. Because of that there is strong need to protect linseed oil and mixtures with that oil enriched with n-3 fatty acids against oxidation by using additional protection as e.g. inert gas. Use of nitrogen for protection against oxidation gave impressive results for linseed oil, obtained peroxide value was 2-3 times lower than in case of original linseed oil (among peroxide number up to 5 range). Effectiveness of use of nitrogen pillow is on the same level as in the case with nitrogen rinsing. It means that more important oxidation factor is oxygen under the surface of oil than oxygen in the oil. Based on the proceeded experiments one can say that the most profitable combination of rapeseed and linseed oil is between 25 and 50% of linseed oil where the rest is filled by rapeseed oil.


oxidative stability, rapeseed oil, linseed oil