Characterization of various vegetable oils obtained by cold press method

In this thesis, some bioactive components such as color, peroxide, free fatty acidity, fatty acid composition, sterol composition were determined in oils obtained from 14 different vegetable raw materials by cold pressing method, and their physicochemical properties were investigated. According to the results of the research, free fatty acidity values in terms of %oleic acid; black seed oil 9.92; Coconut oil 0.11; fig seed oil 0.86; linseed oil 1.17; nut oil 1.94; peanut oil 0.21; pomegranate seed oil 0.96; pumpkin seed oil 1.97; capsicum seed oil 1.12; safflower seed oil 0.33; sesame oil 0.49; Sunflower oil 3.04; walnut oil 2.53; watermelon seed oil was found to be 0.48. Peroxide values (in Meq/kg); black cumin oil 20.63; coconut oil 0.00; fig seed oil 0.55; linseed oil 0.61; hazelnut oil 0.90; peanut oil 0.00; pomegranate seed oil 2.90; pumpkin seed oil 4.64; capsicum seed oil 2.77; safflower seed oil 0.00; sesame oil 0.00; Sunflower oil 0.90; walnut oil 1.81; watermelon seed oil was found to be 0.00. When the color values were examined, the highest L* value was observed in cold pressed coconut oil, and the lowest L* value was observed in cold pressed pumpkin seed oil. The highest a* value was observed in pumpkin seed oil, and the lowest a* value was observed in peanut oil. The highest b* value was observed in linseed oil, and the lowest b* value was observed in coconut oil.