Oxidative Stability of Edible Oils: An Indicator of Quality скачать в хорошем качестве

Oxidative Stability of Edible Oils: An Indicator of Quality

Presented at the 2021 AOCS Annual Meeting & Expo Industry Updates Session annualmeeting.aocs.org Presenting Author: Kerri-Ann Blake, PhD Product Manager, Titration Metrohm USA The quality and value of edible oils are linked to oxidative stability, i.e. rancidity, and shelf life. Oxidative degradation of oils will occur naturally over time but oils that remain stable longer will command a higher selling price. Some oils contain natural antioxidants which extend their lifespan while others require the addition of antioxidants to remain competitive. Therefore, oxidative stability is an important parameter to determine in edible oils. While determining acid value and peroxide value by titration can be a good indicator of rancidity, these are not predictive tests and cannot establish the time span until spoilage. In contrast, the Rancimat method predicts product usability and shelf life by accelerating aging. During analysis, oils are placed in a closed reaction vessel at a constant temperature with air passing through the sample. Oxidation products are then measured to establish the oxidative stability of the sample. Attend this presentation to learn more about determining the oxidative stability of edible oils and cosmetics using the Rancimat method.