The palm oil is the most desirable raw material in a wide range of industry in the 21st century. It is a basic material for food, cosmetics, biodiesel and many other products. However, it’s production has a negative impact on the environment. In this thesis the palm oil authenticity is judged according to the differences in composition depending on the conditions of cultivation, which is related to the certification of this raw material. The fatty acid spectrum in the samples of palm oil was determined by method of gas chromatography coupled with flame ionization detection. In terms of total fatty acids content, the non-certified palm oil (fat sample 1) containing 0.969 g.g-1 fat (after three months storage 0.880 g.g-1 fat) is better than certified palm oil (fat sample 2) containing 0.648 g.g-1 fat (after three months storage 0.533 g.g-1 fat).
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426789 |
| Date | January 2018 |
| Creators | Heinz, Petr |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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