A comparison of several analytical techniques for prediction of relative stability of fats and oils to oxidation

Abstract

Three analytical methods proposed by various workers for predicting the relative stability of fats and oils to oxidation have been compared on a series of samples. The Eckey Oxygen Absorption, the modification of the A.S.T.M. Oxy-APRIL, 1962 POHLE ET AL.: COMPARISON OF SEVERAL ANALYTICAL TECHNIQUES 227gen Bomb (4), and the Active Oxygen Method (AOM) were applied to eombinatiol~s of animal and vegetable fats and oils, with and without added monoglycerides and antioxidants. The resuits indicate that the Eekey Oxygen Absorption and modified ASTM Oxygen Bomb methods are more precise than the A05{ method, and more in keeping with the experience in the fat and oil field in relation to actual performance stability than the AOM. Experimental relationships of these factors and methods to shelf life storage studies measured organoleptieally will be the subject of a later paper.

Antioxidant properties of synthetic 5-hydroxy-1,3-benzodioxole derivatives

“…Probably the most reliable and accurate method of monitoring oxidation is measurement of oxygen uptake (Eckey, 1946; Pohle et al, 1962;Quencer et al, 1964), and this was adopted as the reference method in the present work. However, due to the limited number of samples which can be handled at any one time by this process, an additional method capable of dealing more rapidly with a larger number of samples was also used.…”

Physical and chemical properties of alumina bleached cottonseed oil

“…A0M stability of vegetable oils has frequently been reported to be an unreliable index of their organoleptic stability (8,9). A0M stability of vegetable oils has frequently been reported to be an unreliable index of their organoleptic stability (8,9).…”

Effect of transesterification of lard on stability, antioxidant‐synergist efficiency, and rancidity development

“…However tbere is little information on the effect of the interesterifieation on the stability of lard. Two publications have barely eonsidered this possibility (31,32). Pohle, Gregory and Taylor (32), in a comparison of stability methods, observed some improvement in the stability of lard when crystal-modified.…”