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Oxidative Stability of Selected Edible Oils
Magdalena Maszewska1, Anna Florowska2, Elżbieta Dłużewska3
1Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland. magdalena_maszewska@sggw.pl.
Molecules (Basel, Switzerland)
|July 19, 2018
Summary
Peanut and corn oils exhibit superior oxidative stability compared to other refined oils. All oils showed a significant decrease in stability after 12 months of storage.
Area of Science:
- Food Science
- Analytical Chemistry
- Lipid Chemistry
Background:
- Oxidative stability is a critical factor in determining the shelf-life and quality of refined edible oils.
- Understanding the comparative oxidative stability of different refined oils is essential for food manufacturers and consumers.
Purpose of the Study:
- To evaluate and compare the oxidative stability of five refined edible oils: peanut, corn, rice bran, grapeseed, and rapeseed.
- To assess the changes in oxidative stability over a 12-month storage period using accelerated aging tests.
Main Methods:
- The study employed two accelerated oxidation tests: the Schaal Oven Test (63°C) and the Rancimat test (120°C).
- Peroxide Value (PV) and Anisidine Value (AnV) were measured to assess oxidation levels.
- Induction times were determined as a key indicator of oxidative stability.
Main Results:
- Rapeseed and grapeseed oils showed the fastest degradation in the thermostat test.
- Peanut and corn oils demonstrated the best quality preservation over 12 months.
- All oils experienced approximately a 30% decrease in oxidative stability after 12 months.
- Grapeseed oil had the shortest induction times (2.4h and 1.6h), while rice bran oil reached PV 10 fastest.
Conclusions:
- Peanut and corn oils are the most oxidatively stable among the tested refined oils.
- Storage duration significantly impacts the oxidative stability of refined edible oils, with a notable decline after 12 months.
- The choice of oil can influence product shelf-life and quality, highlighting the importance of oxidative stability assessments.
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