Study of the accelerated oxidation of low and high erucic rapeseed oil

Abstract

High ABSTRACTThe oxidation of a low erucic rapeseed oil was compared to the oxidation of a high erucic rapeseed oil in the temperature range 100 to 140 C. The two oils were found to be very similar in the rate of peroxidation, viscosity increase, change of refractive index, oxidation of the individual fatty acids, and hydroperoxide decay. Rate constants and activation energies for the change of these quantities were determined. The rate of hydroperoxide decomposition was found to be of first order for both oils, but there was evidence that a second order mechanism becomes important at temperatures less than 100 C. Butylated hydroxy anisole (BHA) caused decomposition of hydroperoxide and reacted with fatty acid and possibly with natural antioxidants in the oil. It did not react with oxygen. BHA decomposed thermally between 110 and 140 C. BHA is not an effective antioxidant at these temperatures in an oil which contains esters of highly reactive fatty acids.

Development of Oxidized Odor and Volatile Aldehydes in Fermented Cucumber Tissue Exposed to Oxygen

“…Use of purge and trap sampling of volatiles from plant tissues has previously been done for bell peppers (Luning et al, 1994), broccoli (Forney et al, 1991), tomatoes (Buttery and Ling, 1993), and muskmelons (Yabumoto et al, 1978). Flushing samples with oxygen or air to induce oxidative changes has been reported for rapeseed oil by Erkilla et al (1978) and for soybean oil by Warner and Mounts (1984).…”

Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils

“…endpoints for L E A R and corn oil were 95 and 225 meq/kg, respectively. Erkilla (13) found that L E A R had a PV above 50 at the end of the AOM induction period as determined by refractive index measurements. Based on reports in the literature on flavor data and PV, the levels of deteriora-1presented at the annual meeting of the Canadian Section of AOCS, held in October 1987 in Winnipeg, Manitoba, Canada.…”

“…Increased SFO production in the U.S., and approval of L E A R for food use by the Food and Drug Administration in 1985 (3), has generated interest in the use of SFO and L E A R for salad and cooking oils and as ingredients in formulated foods. Previous research on the oxidative stability of SBO (4-7), SFO (8)(9)(10) and L E A R (11)(12)(13)(14) has been reported, although few studies on the flavor evaluation of autoxidized L E A R are in the literature. Several researchers have evaluated the stability of vegetable oils by the active oxygen method (A.O.M.)…”

Coupling between oxidation kinetics and anisothermal oil flow during deep-fat frying

“…Depending on whether hydrogen bonds stabilize a cage mechanism (see Ref. [23]) or not, their decompositions are considered either unimolecular [24][25][26][27][28][29][30][31][32][33][34][35] or bimolecular [31,33,35,36]. The molecularity of the decomposition remains an open question (see the discussion in Ref.…”