Determination of the extent of rancidity of soybean oil by gas chromatography compared with peroxide value

Abstract

The development of rancidity in soybean oil has been studied by gas chromatography (GC), peroxide value (PV) and sensory evaluation. The GC method has been adapted from previous methodology and another type of column packing has been used for the purpose. The GC peaks have been treated as one whole group, and and oxidation value (OV) has been computed by means of an internal standard (n‐octanol). The OV’ have been correlated with the PV’s. The flavor of soybean oil and a blend of 50% soybean oil and 50% hydrogenated soybean oil, both kept at 60 C for varying lengths of time, was evaluated by a panel and the results have been presented in a new graphical form. A relationship between the OV and the flavor of the fat has been demonstrated. The merits of the method are discussed.

Application of a Handheld Portable Mid‐Infrared Sensor for Monitoring Oil Oxidative Stability

“…Peroxide levels increased over storage time matching previously reported soybean rancidity studies [31,32]. Interestingly, canola oil (from 3 to 66 meq/kg) showed the highest oxidative stability while corn (from 1 to 105 meq/kg) and cottonseed oil (from 3 to 106 meq/kg) had the highest rate of peroxide formation at the end of 30 days.…”

Measurement of and Protection from in Vivo Lipid Peroxidation

“…Pen-tane evolved from peroxides during their decomposition has been corre lated with rancidity [34,35], and studies of pentane formation in foods have shown that it is possible to correlate linoleate content and iodine values with the induction period for pentane formation [36]. Pen-tane evolved from peroxides during their decomposition has been corre lated with rancidity [34,35], and studies of pentane formation in foods have shown that it is possible to correlate linoleate content and iodine values with the induction period for pentane formation [36].…”

Pentane Formation and Rancidity in Vegetable Oils and in Potato Chips

“…Pentane formation was unusually fast for this sample in comparison with the others. Evans et al (1969) and Jarvi et al (1971) found correlations between pen tane and flavor scores and between pentane and peroxide values. These oils were directly injected on a GC column.…”

“…Evans et al (1967) reported that pentane is the predominant short-chain hydrocarbon to arise through thermal decomposition. Correlations of flavor scores and pentane formation have been used to determine rancidity of oils after directly injecting the oils o n a GC column (Evans e t al., 1969;Jarvi et al, 1971). But deterioration studies of solid foods require analysis of headspace gases.…”