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

Abstract

Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an increase in the peroxide value during storage in the dark at 35 °C with free access to air (oxygen). The initial oxidation rates of fats and oils were compared with parameters characterising these fats and oils (peroxide value, acid value, fatty acid composition, antioxidant capacity, and tocochromanol content). Using a simple correlation analysis, the initial oxidation rate correlated the most strongly with the peroxide value of the analysed fats and oils (P < 0.01). A highly reliable model (P < 0.0001) was obtained by multivariate statistical analysis. According to this model, the initial oxidation rate is affected mainly by the peroxide value and then by total trans fatty acid content, and antioxidant capacity.

Nutritional evaluation of the full-day diet

“…Determination of fatty acid composition. Fatty acids were first converted to fatty acid methyl esters according to EN ISO 12966-2:2011 and then analysed by gas chromatography (Agilent 6890; Agilent Technologies, US) with a flame ionisation detector under the conditions described by Sabolová et al (2020).…”