3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
during the storage, our mean value (0.0068 mg MDA kg –1 )
showed the stability in oxidative changes (Table I).
The highest representation of fatty acids was found
at oleic acid content (61.658 %), followed by linoleic acid
(24.112 %) and linolenic (6.690 %). Mean content of erucic
acid was found 0.399 %.
Conclusion
Storage conditions affect quality of raw materials. We
can conclude that during observed years were not found any
important oxidative changes in fat of rapeseed, seems due to
optimal conditons during its storage.
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