OXIDATION OF ALMOND AND WALNUT OILS

Abstract

The accumulation of oxidation products in almond and walnut lipids having a similar concentration of tocopherols and a different content of polyunsaturated fatty acids was studied. The fatty acid composition was assayed by GLC, and the tocopherol content by paper chromatography and colorimetry of tocopherol eluates according to the Emmeri-Engel reaction. Oil samples were heated for 1-7 h at 150.degree. C in the O2 flow. The ratio of tocopherols and polyunsaturated fatty acids in almond lipids assured their greater stability to oxidation than that in walnut lipids.