Photometric color index of walnut oil

SANDULACHI, E.; TATAROV, P.

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dc.contributor.author	SANDULACHI, E.
dc.contributor.author	TATAROV, P.
dc.date.accessioned	2019-11-14T14:07:37Z
dc.date.available	2019-11-14T14:07:37Z
dc.date.issued	2014
dc.identifier.citation	SANDULACHI E., TATAROV P. Photometric color index of walnut oil. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 281-286. ISBN 978-9975-80-840-8.	en_US
dc.identifier.isbn	978-9975-80-840-8
dc.identifier.uri	http://repository.utm.md/handle/5014/6860
dc.description.abstract	This article presents a bibliographic and experimental study of the quality of vegetable oils, including walnuts oil, using fluorescents spectra. Pigments are the most important cause of food color. Each pigment has an absorption spectrum with peaks at characteristic wavelengths. Absorbance or absorbance ratios at those wavelengths can be used to estimate pigment concentrations. It is known that the tocopherols and carotenoids affect the oxidative stability of the oil, while the chlorophyll is in charge of photo–oxidation. The article includes some results on stability assessment of walnut cold pressed oil by calculating Photometric color index (PCI), Lovibond method approved by AOCS. This indicator allows us to compare quickly the influence of different processing methods and storage conditions of walnuts oils.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	walnuts oil	en_US
dc.subject	photometric color index	en_US
dc.subject	Lovibond method	en_US
dc.title	Photometric color index of walnut oil	en_US
dc.type	Article	en_US