Quality evaluation of cold-pressed edible oils from Macedonia

The chemical composition and quality of eight pure cold-pressed oils and two blend oils from macedonia were examined in this work. The highest level of oleic acid was determined in apricot kernel oil and rapeseed oil with abundance of 70.9 and 59.2%, respectively. The highest level of polyunsaturated fatty acids was seen for flaxseed and hemp seed oil with abundance of a-linolenic acid of 55.1% for flaxseed oil and linoleic acid of 57.4% for hemp seed oil. Apricot kernel oil and roasted sesame seed oil had the highest oxidative stability with induction times of 7.6 and 10.9 h. Apricot oil, hemp seed oil, and flaxseed oil had the highest level of total vitamin-E-active compounds with 58.8, 58.1, and 69.7 per 100 g of oil with predomination of g-tocopherol. The highest peroxide number was detected in blend oils (oil 2 and oil 8) with values over 10 meq O-2/kg of oil. The highest FFA was detected in rapeseed oil (1.57%). Roasted and unroasted sesame seed oils had relatively high specific extinction (K-232 values 3.55 and 3.33, respectively). However, the highest UV extinction had a blend of pumpkin seed oil and sunflower oil with a value of 3.84.