QUALITY CHARACTERISTICS FOR COLD PRESSED EDIBLE OILS

The determination of steradienes, trans fatty acids and free fatty aci ds together with the UV absorption at 232 and 270 nm leads to quality characteristics for cold pressed edible oils. Two methods, a GLC and a HPLC method, are both valid for the determination of steradienes. In addition with the determination bf trans fatty acids they are a powerf ul tool for the determination of adulterations of cold pressed native edible oils with refined oils. The amount of free fatty acids and the UV absorption provide only ambiguous informations for the characteriza tion of cold pressed oils.