Induction periods of walnut oil samples during the Rancimat measurement

Abstract

Oxidative stability is an important parameter in the characterization of fats and oils. This paper presents a comparative study of walnut oil stability at different temperatures, processing and storage assessed by the method Rancimat. Presented data denotes the oxidative stability of walnut oil depending on the duration and storage temperature. It was found that at high temperatures 60° C and 40° C during induction, nut oil has been considerably reduced. In some samples it was zero. Experimental data confirm that the induction which characterizes oxidative stability of walnut oil depends on the chemical composition of nuts, their quality and the method of extraction, processing and storage parameters: temperature, humidity, duration.