Of Wild Walnut Oil Oil

The objectives of this project to investigated the oxidation degree by effect on peroxide value and effect on rancidity by organoleptic evaluation. The quality of wild walnut oil was evaluated by measuring the peroxide value over a 90 days storage period. Wild walnut oil is excellent source of omega – 3 fatty acids and high polyunsaturated fat content. Wild walnut oil undergoes oxidative rancidity was caused by oxygen, due to that rancidity may cause in wild walnut oil. Storage temperature at room temperature effect on oxidation rate, which affects the oil with off-flavor formation. During the shelf life study, peroxide value was goes increasing from 1.27 to 18.68 meq/kg walnut oil. In addition, rancidity increases during that with an undesirable rancid taste makes wild walnut oil unacceptable for the consumer.