A study of methods for evaluation of the stability of fats and shortenings

Three samples each of soybean, sunflower and low erucic acid rapeseed (LEAR) oils were evaluated for flavor and oxidative stability. The commercially refined and bleached oils were deodorized under identical conditions. No significant differences were noted in initial flavor quality. After storage at 25°C or 60°C in the dark, soybean oils—with or without citric acid—were more stable than either sunflower or LEAR oils. However, in the presence of citric acid, soybean oils were significantly less stable to light exposure than either LEAR or sunflower oils. In contrast, in the absence of citric acid, soybean oils were significantly more light stable than LEAR oils. In either the presence or absence of citric acid, sunflower oil was significantly more stable to light than soybean oil. Analyses by static headspace gas chromatography showed no significant differences in formation of total volatile compounds between soybean and LEAR oils. However, both oils developed significantly less total volatiles than the sunflower oils. Each oil type varied in flavor and oxidative stability depending on the oxidation method (light vs dark storage, absence vs presence of citric acid, 100°C vs 60°C).

mentioning

confidence: 99%

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

Warner

Frankel

Mounts

1989

“…The Schaal oven test is often used for stability testing, and it is based on organoleptic evaluation of products after accelerated storage. Several attempts have been made (1,2,8,11,12) to correlate results from the oxygen bomb, AOM, and Schaal oven tests, often with conflicting results. The AOM end point is determined as the time to reach 100 milliequivalents per Kg (13) when the sample is maintained at 97.8 C, with a constant air flow through the sample 2.33 ml/sec.…”

Section: Comparison Of Oxygen Bomb Test Results With Other Methodsmentioning

confidence: 99%

An improved apparatus for oxygen bomb testing

Cooper

Matzinger

Furia

1979

A B S T R A C TAn improved oxygen bomb apparatus has been developed. The increased precision and readability of the continuous pressure recording allows a new method of end-point measurement. It was possible to use smaller test samples than any previously reported. Sample size and oxygen pressure were shown to be relatively unimportant variables. Temperature is the most useful variable for controlling test time. This is preferable over sample dispersion or addition of catalysts in terms of simplifying the procedure. Peroxide formation at the oxygen bomb test end point is three to four times the value at the end point of the Active Oxygen Method.

“…evaluate edible oil quality and stability. Some present methods are the amount of pentane released to the package head space by an oil (10), the active oxygen method (AOM) (11), and the oxygen bomb (12), a method which correlates well with AOM but is faster.…”

Section: Introductionmentioning

confidence: 99%

Effect of deep‐fat frying on sunflower oils

Morrison¹,

Robertson²,

Burdick³

1973

Sunflower seed oils were compared with a commercial oil based upon the oils' tendencies to oxidize after various periods of heating and cooking. Hydrogenated and unhydrogenated sunflower oils and a commercial shortening obtained from a fast-food establishment were used to deep fry 8 lb of raw potatoes daily for six 8-hr days. Samples of oils were taken daily and active oxygen method values determined. A plot of the log of active oxygen method values vs. the time gave a straight line, the slope of which reflects the oxidizability of the oil. The partially hydrogenated northern sunflower oil was much less prone to oxidation after use than the commercial shortening even with its lower initial active oxygen method value.