Non-Glyceride Ingredients in Vegetable Oils

Negliceridni sastojci nalaze se u svim jestivim biljnim uljima. Sadržaj negliceridnih sastojaka u biljnim uljima se kreće od 1 do 2 %, a izuzetak su ulje pamuka i soje. Cilj ovog rada bio je prikazati njihov kemijski sastav, rasprostranjenost i utjecaj na kvalitetu samog ulja te problematiku koji uzrokuju pojedini negliceridni sastojci. Negliceridni sastojci u biljnim uljima su: karotenoidi, liposolubilni vitamini, steroli, fosfatidi, pigmenti, voskovi, glikozidi, ugljikovodici, masni alkoholi, aldehidi, ketoni i tragovi metala. Poželjni negliceridni sastojci su karotenoidi i tokoferoli koji pridonose samoj kvaliteti ulja. Voskovi kao i tragovi metala te fosfatidi zbog svog lošeg utjecaja su izrazito nepoželjni u ulju. Neosporiv je njihov utjecaj na senzorske karakteristike samog ulja pa tako pigmenti poput klorofila i gosipola utječu na samu boju ulja, a hlapljivi aldehidi i ketoni na neugodan miris i okus ulja.Non-glyceride ingredients are found in all edible vegetable oils. The content of non-glyceride ingredients in vegetable oils ranges from 1 to 2%, with the exception of cotton oil and soybean oil. The aim of this paper was to present their: chemical composition, distribution, impact on the quality of the oil itself and the problems caused by individual non-glyceride ingredients. Non-glyceride ingredients in vegetable oils are: carotenoids, liposoluble vitamins, sterols, phosphatides, pigments, waxes, glycosides, hydrocarbons, fatty alcohols, aldehydes, ketones and traces of metal. Preferred non-glyceride ingredients are carotenoids and tocopherols which contribute to the quality of the oil itself. Waxes as well as traces of metals and phosphatides due to their bad effect are extremely undesirable in oil. Their influence on the sensory characteristics of the oil itself is indisputable, so pigments such as chlorophyll and gossypol affect the color of the oil itself, and volatile aldehydes and ketones on the unpleasant smell and taste of the oil