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Comparative study of oxidatuve stability of different vegetable oils by the rancimat method and oven test

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet Osijek
Katica Volmut ; Prehrambeno-tehnološki fakultet Osijek
Antonija Perl Pirički ; Prehrambeno-tehnološki fakultet Osijek
Đani Benčić ; Agronomski fakultet Sveučilišta u Zagrebu


Puni tekst: hrvatski pdf 550 Kb

str. 74-82

preuzimanja: 213

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Puni tekst: engleski pdf 550 Kb

str. 82-82

preuzimanja: 783

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Sažetak

Lipid oxidation has been recognized as the major problem affecting edible oils, as it is the cause of important deteriorative changes in their chemical, sensory and nutritional properties.
The oxidative stability of different vegetable oils was studied using the Rancimat method based on conductometric measurements and Oven test (63 oC) method based on determination of peroxide value. Different vegetable oil samples were used in this study: sunflower oil, high oleic sunflower oil, almond oil, wheat germ oil, safflower oil and walnut oil. The oxidation was induced and measured using Rancimat equipment (sample 3.0 g, temperature 120 oC, airflow 9 L/h).
The result of oil oxidation was expressed as induction period (IP). Stability is proportional to the induction period. The results obtained by Rancimat method measurements correspond with those based on the classical titration method in Oven test. By using these methods in monitoring stability of vegetable oils, it is visible that high oleic sunflower oil has the best stability toward oxidation exactly because of the high content of oleic acid, whereas walnut oil has the lowest stability.

Ključne riječi

vegetable oils; oxidative stability; Oven test; Rancimat method

Hrčak ID:

163370

URI

https://hrcak.srce.hr/163370

Datum izdavanja:

23.7.2010.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.518 *