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| Comparison of oxidative stabilities of different edible oils |
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| DOI： |
| KeyWord:edible oil oxidative stability fatty acid content |
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| Abstract: |
| In order to compare the oxidative stabilities of different edible oils, five edible oils (perilla oil, linseed oil, walnut oil, rapeseed oil and sesame oil) were chosen to carry on the mesh cell-based oxidation method (MCOM) and simulation method with Schaal oven test as control. The peroxide value and acid value were the reference indexes to evaluate the oxidative stability of edible oils, and the change of fatty acid compositions during the oxidation process was discussed. The results showed that sesame oil had the strongest oxidative stability, followed by rapeseed oil, walnut oil, linseed oil and perilla oil. In the early stage of oxidation, there was a reduction in polyunsaturated fatty acid content and an increase in saturated fatty acid content and monounsaturated fatty acid content. The content of polyunsaturated fatty acid had significant effect on the oxidative stability of edible oils, especially the content of linolenic acid. In the methods of evaluating oxidative stability, the Schaal oven test was simple but lack of actual oxidation process, the MCOM was efficient and real-time and the simulation method could reflect theactual oxidation process of edible oil during usage. |
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