Comparison of oxidative stability of high- and normal-oleic peanut oils

  • S. F. O’Keefe
  • V. A. Wiley
  • D. A. Knauft


A peanut breeding line with high-oleic acid and an isogenic sister line with normal fatty acid composition were obtained. Oil was extracted with dichloromethane and processed in the laboratory by alkali neutralization and bleaching. Fatty acid compositions were determined by gas chromatography and application of theoretical response factors. Oils were extracted and processed in duplicate. The oxidative stability of the oils was measured by the Schall oven test (80°C), active oxygen method (AOM) (112°C) and by comparison of oxidation rates on thin-layer chromatography-flame ionization detector (TLC-FID) rods (100°C). Fatty acid analysis indicated that the high-oleic line had 75.6 and 4.7% oleic and linoleic acids, respectively, compared to 56.1 and 24.2% for the normal line. The induction times for the Schall test were 682 and 47 h for high- and normal-oleic oils (P<0.01). The AOM induction times were 69 and 7.3 h for high and normal oils, respectively (P<0.01). The times to reach 50% loss in triglyceride area on TLC-FID were 847 and 247 min for high-oleic compared to normal-oleic oils (P<0.01). The results indicate that high-oleic peanut oil has much greater autoxidation stability as compared to normal oil.

Key words

Accelerated oxidation AOM high-oleic peanut oil Schall 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Prévôt, A., J.L. Perrin, G. Laclaverie, P. Auge and J.L. Coustille,J. Am. Oil Chem. Soc. 67:161 (1990).Google Scholar
  2. 2.
    Hammond, E.G., and W. Fehr, Ibid.1713 (1984).Google Scholar
  3. 3.
    Hammond, E.G. inIntroduction to Fats and Oils Technology, edited by P.J. Wan, American Oil Chemists’ Society, Champaign, 1991, pp. 1–15.Google Scholar
  4. 4.
    Holaday, C.E., and J.L. Pearson,J. Food Sci. 39:1206 (1974).CrossRefGoogle Scholar
  5. 5.
    Mercer, L.C., J.C. Wynne and C.T. Young,Peanut Sci. 17:17 (1990).Google Scholar
  6. 6.
    Stalker, H.T., C.T. Young and T.M. Jones,Oléagineaux 44:419 (1989).Google Scholar
  7. 7.
    Treadwell, K., C.T. Young and J.C. Wynne, Ibid.381 (1983).Google Scholar
  8. 8.
    Ahmed, E., and C. Young, inPeanut Science and Technology, edited by H. Pattee, and C. Young, American Peanut Research and Education Society, Yoakum, 1982, pp. 655–688.Google Scholar
  9. 9.
    Branch, W.D., T. Nakayama and M.S. Chinnan,J. Am. Oil Chem. Soc. 67:591 (1990).Google Scholar
  10. 10.
    Moore, K.M., and D.A. Knauft,J. Heredity 80:252 (1989).Google Scholar
  11. 11.
    Norden, A.J., D.W. Gorbet, D.A. Knauft and C.T. Young,Peanut Sci. 14:7 (1987).CrossRefGoogle Scholar
  12. 12.
    Worthington, R.E.,J. Am. Oil Chem. Soc. 54:167 (1977).Google Scholar
  13. 13.
    Lin, S.S., inIntroduction to Fats and Oils Technology, edited by P.J. Wan, American Oil Chemists’ Society, Champaign, 1991, pp. 211–231.Google Scholar
  14. 14.
    Liu, H.-R., and P.J. White,J. Am. Oil Chem. Soc. 69:533 (1992).Google Scholar
  15. 15.
    Warner, K., E.N. Frankel and T.L. Mounts, Ibid.558 (1989).Google Scholar
  16. 16.
    Anonymous,Food Marketing and Technology 6:20 (1992).Google Scholar
  17. 17.
    Paquot, C. (ed.),Standard Methods for the Analysis of Oils, Fats and Derivatives, Part 1, 6th edn., Pergamon Press, New York, Method 2.201.Google Scholar
  18. 18.
    Morrison, W.R., and L.M. Smith,J. Lipid Res. 5:600 (1964).Google Scholar
  19. 19.
    Ackman, R.G., inAnalysis of Oils and Fats, edited by R.J. Hamilton, and J.B. Rossel, Elsevier Applied Science, New York, 1986, pp. 137–206.Google Scholar
  20. 20.
    Ackman, R.G., and J.C. Sipos,J. Am. Oil Chem. Soc. 65:377 (1964).Google Scholar
  21. 21.
    Craske, J.D., and C.D. Bannon, Ibid.1190 (1988).Google Scholar
  22. 22.
    Walker, R.O. (ed.),Official Methods and Recommended Practices of the American Oil Chemists’ Society, American Oil Chemists’ Society, Champaign, 1989, Method Cd 8–53.Google Scholar
  23. 23.
    deMan, J.M., F. Tie and L. deMan,J. Am. Oil Chem. Soc. 64:993 (1987).Google Scholar
  24. 24.
    Sébédio, J.-L., P.O. Astorg, C. Septier and A. Grandgirard,J. Chromatogr. 405:371 (1987).CrossRefGoogle Scholar
  25. 25.
    Villota, R., and J.G. Hawkes, inHandbook of Food Engineering, edited by D.R. Heldman, and D.B. Lund, Marcel Dekker, Inc., New York, 1992, pp. 39–144.Google Scholar
  26. 26.
    Snyder, J.M., E.N. Frankel and E. Selke,J. Am. Oil Chem. Soc. 62:1675 (1985).Google Scholar
  27. 27.
    Warner, K., E.N. Frankel and K.J. Moulton, Ibid.386 (1988).Google Scholar
  28. 28.
    Tautorus, C.L., and A.R. McCurdy, Ibid.525 (1990).Google Scholar
  29. 29.
    Frankel, E.N., E. Selke, W.E. Neff and K. Miyashita,Lipids 27:442 (1992).CrossRefGoogle Scholar

Copyright information

© the American Oil Chemists’ Society 1993

Authors and Affiliations

  • S. F. O’Keefe
    • 1
  • V. A. Wiley
    • 1
  • D. A. Knauft
    • 1
  1. 1.Food Science and Human Nutrition Department, Agronomy Department, Institute of Food and Agricultural SciencesUniversity of FloridaGainesville

Personalised recommendations