Food | Refractometric Determination of Oleic and Linoleic Acid Content in Peanut Oil

The oleic/linoleic ratio influences the oxidative stability of peanut oil. In order to produce highquality products with a long shelf life, refractometric analysis can be used

Traditional peanut seeds consist of approximately 50% oil, of which approximately 50% is oleic acid and 30% linoleic acid. The shelf life of peanut products,such as peanut butter, roasted snack nuts,confections, and peanut oil, is limited by the oxidativestability of the oils.

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