The diploma thesis deals with methods of assessing the quality of selected vegetable oils exposed to different thermal and light conditions for a set period of time. In the practical part, the quality and stability of oils is evaluated by the colour of the oils using the spectrophotometry method, content of fatty acids by the acid value and the determination of the fatty acids is assessed by the gas chromatography method. The results show that the stability of vegetable oils is most affected by exposure to the light at the temperature of 22°C in a translucent packaging. The results of spectrophotometric colour measurements revealed changes in L*, a* b*, C* and h* over a period of time, and the values varied when exposed to different storage conditions as well. The acid value has changed significantly over the course of storage in all the oils. The content of fatty acid varied during storing but was not affected by different storage conditions.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427135 |
| Date | January 2018 |
| Creators | Sedláková, Simona |
| 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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