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Photometric color index of walnut oil

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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


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