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60 2021

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2021

Piskernik, S. – Levart, A. – Korošec, M. – Perme, K. – Salobir, J. – Pajk Žontar, T.
Fatty acid profiles, nutritional quality and sensory characteristics of unconventional oils and fats on the Slovenian market
Journal of Food and Nutrition Research, 60, 2021, č. 4, s. 373-383

Saša Piskernik, Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. E-mail:

Received 10 September 2021; 1st revised 2 November 2021; accepted 19 November 2021; published online 3 December 2021.

Súhrn: This study investigated nutritional value, oxidative status and sensory properties of 14 unconventional oils and fats, from flaxseed, sacha inchi, hemp seed, rapeseed, mustard seed, walnut, argan, grape seed, black cumin, camelina, peanut, poppy seed, coconut and ghee butter. Their fatty acid composition and peroxide values were determined, and their sensory profiles were evaluated by an expert panel. Data demonstrated unfavourable n-6/n-3 fatty acid ratios for grape seed, black cumin, peanut and poppy seed oils, which were otherwise rich in linoleic acid. Hemp seed, rapeseed, mustard seed and walnut oils had the most favourable n-6/n-3 fatty acid ratios. Oils with fatty acid composition close to that recommended were rapeseed oil, mustard seed oil (without erucic acid) and camelina oil. Erucic acid, which may be potentially harmful to health at high levels of chronic exposure, was detected in rapeseed, mustard seed and camelina oil. The oils and fats differed in intensities of their sweet taste and various descriptors of aroma. Sensory analysis rendered certain samples as unsuitable for human consumption due to the presence of fusty odour and aroma. In the majority of samples, lipid peroxide levels exceeded the maximum permitted levels and should be excluded from the market.

Kľúčové slová: unconventional oil; unconventional fat; fatty acid composition; sensory profile; nutritional value; erucic acid

Na stiahnutie:
  jfnr202138-2021-4-p373-383-piskernik.pdf (PDF, 499.59 Kb, 127x)