Negliceridni sastojci u biljnim uljima

Non-glyceride ingredients are found in all edible vegetable oils. The content of non-glyceride ingredients in vegetable oils ranges from 1 to 2%, with the exception of cotton oil and soybean oil. The aim of this paper was to present their: chemical composition, distribution, impact on the quality of the oil itself and the problems caused by individual non-glyceride ingredients. Non-glyceride ingredients in vegetable oils are: carotenoids, liposoluble vitamins, sterols, phosphatides, pigments, waxes, glycosides, hydrocarbons, fatty alcohols, aldehydes, ketones and traces of metal. Preferred non-glyceride ingredients are carotenoids and tocopherols which contribute to the quality of the oil itself. Waxes as well as traces of metals and phosphatides due to their bad effect are extremely undesirable in oil. Their influence on the sensory characteristics of the oil itself is indisputable, so pigments such as chlorophyll and gossypol affect the color of the oil itself, and volatile aldehydes and ketones on the unpleasant smell and taste of the oil.