Kvalita oleje z hroznových zrníček

The thesis deal with methods that provide quality of grape seed oil. The grape seed oil was placed at different temperatures for the specified period of time. The quality of grape seed oil was compared with cold-pressed sunflower oil and cold-pressed olive oil. The quality and stability of oils was assessed by using sensory analysis, spectrophoto-metric color measurement, acid value and determination of fatty acids by gas chromato-graphy. The results indicate that the stability of vegetable oils was influenced by storage at 22 °C and light. The acid number and the content of fatty acids did not greatly chan-ge during storage. The results of sensory evaluation and spectrophotometric color mea-surement detected some changes during storage. Grape seed oil 2014 was the least sta-ble and sunflower oil was the most stable