Vol. 7, Issue 3 (2018)

Author(s):
MA Obodianskyi, MV Melnyk, VM Vodoslavskyi, OV Zarichanska and AR Grytsyk

Abstract:
A comparative analysis of the chemical parameters and fatty acid composition of vegetable oils (mustard oil, olive oil, sunflower oil) of foreign and domestic production was carried out. It was established that the studied samples of vegetable oils consistent with the standards. The fat-acid compositions of mustard oil, olive oil, sunflower oil of the brand «Korolivskyi Smak» unrefined, «Oleina» refined were identified. The content of erucic acid in mustard oil is negligible and is 7.58%. The main fatty acid in the studied samples is oleic acid, its content is in the range of 27.10 - 72.80% of the total content of fatty acids.