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Experiences in olive oil purity and quality assessment as a tool for pumpkin seed oil evaluation. What can consumers benefit?

Butinar, B. and Bučar-Miklavčič, M. and Krumpak, A. and Raspor, P. (2009) Experiences in olive oil purity and quality assessment as a tool for pumpkin seed oil evaluation. What can consumers benefit? Acta Alimentaria, 38 (2). pp. 219-227. ISSN 0139-3006

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Abstract

Olive and pumpkin seed oils play a specific role in Slovenian edible oil market. That is why exact and accurate tools for assessing the oils’ quality and purity (adulteration) are needed. One of the tools is registering certain names and foodstuffs in National registers and the Register of European Union. Another tool is the analysis which can help to assess the characteristics of the oil and to classify it in categories. In the field of olive oils, this has been done excellently with the European Commission regulations. In the present work we tried to test few pumpkin seed oils for fatty acids content, trans isomers of fatty acids, composition of sterols and tocopherols. The main goal was to check the purity of the oils and understand the present situation in the field. The analytical results show that some samples are adulterated with seed oils. What can consumers benefit? From the Slovenian olive oil experience it can be concluded that the path towards better quality oils does not strictly follow analytical methods but tries to track well-established rules and definitions of quality and purity. The consumers must learn and be aware that the quality and purity can be analytically proven.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 13 Feb 2017 08:02
Last Modified: 13 Feb 2017 08:02
URI: http://real.mtak.hu/id/eprint/48210

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