Abstract
The induction time for oxidative stability by the Rancimat method has been compared with peroxide development during storage at 20°C for six edible oils and rapeseed oil samples with added metal ions, antioxidants or phosphatidylethanolamine. The Rancimat method correlated highly (r=0.966;P=0.000) with oil stability measured by peroxide development for all samples except the oils containing added phosphatidylethanolamine or added butylated hydroxytoluene.
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Gordon, M.H., Mursi, E. A comparison of oil stability based on the metrohm rancimat with storage at 20°C. J Am Oil Chem Soc 71, 649–651 (1994). https://doi.org/10.1007/BF02540595
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DOI: https://doi.org/10.1007/BF02540595