Relationship between the composition of fats and oils and their oxidative stability at different temperatures, determined using the Oxipres apparatus

Abstract

The oxidative stability of 12 edible fats and oils was determined at three different temperatures (80, 100, and 120°C) using the Oxipres apparatus, and compared with their characteristics (peroxide value, fatty acid composition, antioxidant capacity determined by the DPPH method and tocopherol content). Using a simple correlation analysis, oleic acid content was found to correlate most strongly with the oxidative stability of the analysed fats and oils (p < 0.01). Highly reliable models (p < 0.00001), defined the induction period as a function of the oleic/linoleic acid ratio, antioxidant capacity and peroxide value, were obtained by multivariate linear regression analysis at each of the three temperatures. In additional experiment, the effect of temperature on the induction period of sunflower oil, pork lard and extra virgin olive oil was studied in detail within the temperature range of 80–130°C. It was found that the logarithm of the induction period decreased linearly with increasing temperature (p < 0.01). However, the induction period of the different fats and oils decreased with temperature to a varying degree, i.e., the ratio between the induction periods of these fats and oils was affected by the temperature. Practical applications: Analyses to determine the oxidative stability of fats and oils are frequently required by food manufacturers, who use this information for the quality control of raw materials and, in particular, the selection of suitable fats or oils for food production. However, only a relatively small number of analytical laboratories are able to determine and interpret results obtained for the oxidative stability of fats and oils. On the other hand, determination of the composition of edible fats and oils (fatty acid composition, tocopherol content and other parameters) are routinely performed analyses. The ability to predict the oxidative stability of fats and oils from these commonly determined parameters can assist the selection and quality control of suitable raw materials for food manufacturers. The oxidative stability of selected edible fats and oils is determined at different temperatures using the Oxipres apparatus, and compare with their characteristics. Highly reliable models defined the induction period as a function of the oleic/linoleic acid ratio, antioxidant capacity and peroxide value, are obtained by multivariate linear regression analysis at each of the three temperatures.

Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils

“…Moreover, the decrease in the induction period (OSI-time) in samples of refined olive oil with α-tocopherol, especially at 0.01% and 0.1%, agrees with previous literature data, according to which analysis of the induction period carried out at 110 ° C does not have a positive correlation with the total tocopherol content [32,33].…”

Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils

“…Faster tocopherols depletion (expressed as a function of time) in more saturated oils (than in unsaturated oils) has been reported in a relatively large number Czech J. Food Sci., 36, 2018 (6) (Méndez et al 1996;Sabolová et al 2017), tocopherols depletion is faster in more unsaturated oils (Marmesat et al 2010). This behaviour is probably due mainly to the selective oxidation of tocopherols by peroxyl radicals, which are formed to a greater extent by more reactive unsaturated fatty acids.…”

Relationship between the fat and oil composition and their initial oxidation rate during storage

“…However, methods used to determine the oxidative stability of fats and oils are relatively time consuming, especially under real storage conditions. Therefore, an association between the oxidative stability of fats and oils and their composition is documented in many studies (Méndez et al 1996;Savage et al 1999;Arranz et al 2008;Dabbou et al 2010;Yun & Suhr 2012;Gao & Birch et al 2016;Sabolová et al 2017;Redondo-Cuevas et al 2018).…”

“…The majority of these studies have been performed using a Rancimat apparatus (Méndez et al 1996;Savage et al 1999;Arranz et al 2008;Dabbou et al 2010;Yun & Suhr 2012;Redondo-Cuevas et al 2018), an Oxipres apparatus (Sabolová et al 2017), by thermogravimetric analysis (Gao & Birch et al 2016), or a combination thereof, which are accelerated methods used for determining the oxidative stability of fats and oils at elevated temperatures (typically above 100 °C). Oxidative stability of fats and oils depends on a number of internal factors including triacylglycerol and fatty acid composition; composition of minor components, for example antioxidants such as tocopherols, carotenoids and phenolic compounds; an occurrence of prooxidants, etc.…”