Evaluation of the oxidative stability of cold ‐pressed rapeseed oil by Rancimat and Pressure Differential Scanning Calorimetry measurement

AbstractCold ‐pressed market rapeseed oils were evaluated for oxidative stability using two accelerated methods: Rancimat and Pressure Differential Scanning Calorimetry. In the study, oils were also determined to their acid, peroxide and p‐anisidine value, fatty acid composition, antioxidants capacity and ph enolic compounds content. Obtained results of oxidative stability have been correlated to determine the possibility of using interchangeably tested methods. To examine the impact of individual quality factors on oil oxidative stability the Principal Components Analysis was applied. Analysed oils wer e characterised by good quality, had a typical fatty acid composition and oxidative stability. Rapeseed oils induction time were determined by Rancimat measurement at 100°C and Pressure Differential Scanning Calorimetry test at a temperature of 120°C. The induction times obtained using these two methods were strongly correlated (r= 0.96). A high value of correlation coefficient might be caused by too little differentiation; thus the possibility of using these methods interchangeably may be applied only to results range between 12.96 –14.03 h for a Rancimat method and 60.28–67.05 min for PDSC measurements. Principal Components Analysis analysis showed that the greatest influence on rapeseed oil induction time .in Rancimat and PDSC methods have peroxide value (r= ‐0.73 and r= ‐0.80, respectively), Totox indicator (r= ‐0.67 and r= ‐0.75, respectively) and to...
Source: European Journal of Lipid Science and Technology - Category: Lipidology Authors: Tags: Research Article Source Type: research