DEVELOPMENT OF CRITERIA FOR COMMODITY-BASED QUALITY ASSESSMENT OF FATS OBTAINED BY THE COLD PRESSING METHOD (COLD PRESSED)
DOI:
https://doi.org/10.32782/2522-9656/2026-19-12Keywords:
cold-pressed oil, refined oil, commodity evaluation, fat quality, adulteration, biologically active substances, chromatography, spectroscopy, regulatory frameworkAbstract
The article examines the relevance of developing scientifically grounded criteria for the commodity-based assessment of the quality of vegetable oils obtained by the cold pressing method (Cold Pressed) and their differences from refined counterparts. The technological features of cold-pressed oil production and refining processes are analyzed, as well as their impact on chemical composition and nutritional value. Key organoleptic and physicochemical indicators, along with the content of biologically active substances (vitamin E, carotenoids, phospholipids, phytosterols), are identified as markers of authenticity of cold-pressed oils. A comprehensive approach to commodity expertise is proposed, including the use of modern instrumental methods (chromatography, spectroscopy) to identify adulteration and detect traces of organic solvents. Recommendations are provided for improving the regulatory framework, packaging, storage conditions, and strengthening state control to ensure quality and protect consumer rights in the edible fats market.
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