Получение подсолнечного масла с низким содержанием пероксидов

Abstract

The article is devoted to the search of ways of decline of content of suroxides in vegetable oils, on the example of sunflower. It shows that hydrosuroxides of sunflower-seed oil effectively and quickly collapse in presence of acids and carbonyl substances. It shows also that the sunflower mill cake and shrot contain in their composition matters which have antioksidative properties and these matters can be with drawn and concentrate by hydroalcoholic solution.