Indexed on: 01 Dec '94Published on: 01 Dec '94Published in: Journal of the American Oil Chemists' Society
The oxidative stability of edible oils and samples of rapeseed oil with added antioxidants, metal ions, phospholipids and oxidized oil was assessed by a method involving oxidation of a thin film of oil with ultraviolet (UV) irradiation at 100°C. Induction times determined by this method were compared with those determined with the Rancimat at 100°C. The two methods agreed well in describing the effects of additives on the stability of the edible oil. Induction times were considerably shorter for the thin-film UV method, and the method may have potential as an accelerated test method for assessing the effect of additives on the oxidative stability of relatively stable oils and fats. The correlation between the Rancimat and the thin-film UV induction times also was assessed at 80°C for rapeseed oil containing additives, but there was no advantage in using the lower temperature alone because the induction times were 2–7 times longer than at 100°C. However, use of two elevated temperatures is likely to improve predictions of stability at lower temperatures, especially for samples containing copper, which have an exceptionally high-temperature coefficient. The thin-film UV method showed a poorer agreement with the Rancimat for comparing the oxidative stability of some fats and oils. For instance, corn oil was more stable than soybean oil in the Rancimat test but the order of stability was reversed in the thin-film UV test. Cocoa butter was much more stable in the Rancimat test than when assessed by the thin-film UV test.