Carotene stability in the oil composition based on walnut oil (Juglans Regia L.)

Abstract

The ratio of unsaturated/saturated fatty acids in cold pressed walnut oil (Juglans Regia L.) is twice as high as in olive one [1, 2]. The degradation rate of vegetable oils rich in polyunsaturated fatty acids can be reduced by the use of antioxidants. One of the most widespread fat-soluble antioxidant is β-carotene, which capacity to stabilize walnut oil was criticized. Therefore, an experiment was planned to determine the stability degree of oil composition that contained walnut oil, sunflower oil, green tea extract and carotene.