Zmiany liczby kwasowej i nadtlenkowej tłuszczu produktów rzepakowych przechowywanych w różnych warunkach bez i z dodatkiem przeciwutleniacza

The aim of this study was to investigate changes of the acid value and of the peroxide value in the lipid fraction of rapeseed cakes and in oils with or without antioxidant in dependence on storage time and place. The samples of rapeseeds products with or without antioxidant were stored for six month, without light and air in laboratory (average temperature 19.1°C) and in refrigerator (temperature 4°C). Acid value and the peroxide value were analyzed at the beginning and every month, in three replications for each series. The acid value of lipid fraction of rapeseed cakes increased, while in the oil remained similar, during whole storage time. The addition of an antioxidant did not influence the acid values. However