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Effect of storage conditions of edible oils on its oxidative stability during using
  
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KeyWord:edible oil  peroxide value  acid value  oxidative stability
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JI Min，LIU Zhongyi，ZHANG Jian，etc  
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Abstract:
      The oxidative stabilities of soybean oil, rapeseed oil and palm oil during using under different storage conditions were studied. The oil bottles were unsealed and placed under different environments to determine the changes of acid value and peroxide value. The results showed that the peroxide values of all edible oils were lower than 8 mmol/kg and the acid values reached 0.26-0.35 mgKOH/g when the edible oils were stored in dark room for 31 d. The peroxide values of all edible oils were higher than 10 mmol/kg and the acid values reached 0.35-0.45 mgKOH/g when the edible oils were stored in a room with direct sunlight for 31 d. The research showed that after opening, edible oil could be used continuously for more than 30 d when stored in dark room, whereas when exposed to direct sunlight, edible oils could only be used continuously for three weeks. The comparative experiment results showed that palm oil had the best oxidative stability among the oils.
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