Study of the Light Influence on the Walnuts Oil Quality

This paper represents a statistical processing of experimental studies on the influence of light on the quality of nut oil (Juglans regia L). The conformity of nut oil Calaras and Kogalniceanu, harvested in 2013 and 2015, was analyzed in the Republic of Moldova. The objective of this study was to determine effect of storage conditions (stored at light and dark) on the stability of walnut oil during storage by measuring the Peroxide Values (PV), Acid values (AV), Kinetic Study of Lypid Peroxidation A (PV), Reichert Meissl Number, Polenske Number, Specific Gravity and Refractive Index. The nut oil was obtained by cold pressing in the Department of Food Technology, TUM scientific laboratory, the storage time of nut oil samples in the dark and the light was 6 months, tempering 20-22ºC. The monitoring of the physicochemical indicators was carried out for 2 years in the Institutional project no. 11.817.04.40 Elaboration of methods for the walnut lipids protection (Juglans regia L.) of oxidative degradation, 2012-2014 and project no. 15.817.02.30A Methodological and technical elaboration for the modernization of the walnut processing technology (Juglans regia L.) with the use of biologically active components in functional food «NUCALIM-PROBIO» 2015-2018. It has been established that light is a determining factor in the quality of walnut oil at storage.