Fatty Acid Composition and Stability of Cold-Pressed Vegetable Oils

Abstract

The aim of this study was to determine the composition of fatty acids and stability of different cold-pressed vegetable oils manufactured in Bosnia and Herzegovina. Three kinds of cold-pressed oils were used during the experiment (pumpkin oil, linseed oil and sunflower oil). The composition of fatty acids (both saturated and unsaturated), peroxide value, and content of free fatty acids has been determined on tested samples. The largest amount of saturated fatty acids during the two-year research was found in pumpkin oil with the largest share of palmitic acid. The content of unsaturated fatty acids in all the tested samples was larger in the first year of research. The highest content of unsaturated fatty acids in two years of research was found in linseed oil with largest share of α-linolenic acid. The highest peroxide value and content of free fatty acids were found in linseed oil. Both parameters that were tested had lower values in the second year of testing in all the samples.