The influence of walnut oil moisture on quality

Abstract

The research presented in this study is an investigation of some of the factors that influence lipid oxidation. A case study on the influence of walnut oil moisture on the storage quality is presented. The quality of nut oil was appreciated by the indices of peroxide and acidity indices. Oil samples with a different moisture content have been stored at different temperatures. The interdependence of the acidity indexes and the storage life of the oil has been evaluated. The regress of walnut oil quality was evaluated by measuring Peroxide Value (PV), Acid Value (AV) et Fats Acidity (FA). All parameters of the quality of the walnut oil were determined in three replicates. It has been found that the acidity of the product in walnut oil with a higher water content has increased approximately 5 to 10 times over two weeks. This was due to the breakdown of triglycerides from walnut oil, which led to the sharply diminishing of its quality.