Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 1
Written by Gratziela Victoria BAHACIU, Nela DRAGOMIR, Minodora TUDORACHE, Andra ȘULER, Carmen Georgeta NICOLAE, Ioan CUSTURĂ
Vegetable oils are a good source of high quality lipids, ω-3 and ω-6 acids, vitamin E and other biologic active components recommended to be included in a healthy diet. Based on the type of oil seeds and processing technology, the composition and physico-chemical proprieties of oils differs. For the research, we used samples of sunflower oil (pressed and refined), soybean oil, olive oils and nuts oil, which were characterized accordingly to standards, based on certain characteristics (phosphatides level, acidity index, peroxide index, saponification index, refraction index, neutralization index). The results have shown the influence of processing on the final characteristics of oils and also helped to draft and understand the recommendation regarding their storage.
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