Skip to main content
Log in

Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12-57) and the rancimat method

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Oxidative stability is an important parameter in the characterization of fats and oils. The determination of this parameter with the Active Oxygen Method (AOM; AOCS Method Cd 12-57) is both very costly and labor intensive, owing to the repeated peroxide value determinations involved. The alternative rancimat method is based on the conductometric determination of volatile degradation products and features automatic plotting of the conductivity against time. The evaluation is performed graphically after completion of the experiment. The labor required for this method is considerably less as it is not necessary to perform titrations at regular intervals. In the determination of the peroxide values of six samples at three temperatures, ca 151 mixed solvent and chemicals valued at SFr. 400 (ca $180 US) were consumed.

The induction times (t I ) determined with both methods using six different fats and oils show a good correlation (slope 1.005, correlation coefficient 0.987). The rancimat method thus yields results equivalent to the AOCS Method Cd 12–57, but offers a real alternative for the determination of oxidative stabilities owing to the appreciable saving in labor.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

References

  1. Loury, M., G. Lechartier and M. Forney,Rev. Fr. Corps Gras 12:253 (1965).

    CAS  Google Scholar 

  2. Gunstone, F.D.,J. Amer. Oil Chem. Soc. 61:441 (1984).

    CAS  Google Scholar 

  3. Frankel, E.N., Ibid.:1908(1984).

    CAS  Google Scholar 

  4. Loury, M., and M. Forney,Rev. Fr. Corps Gras 16:167 (1969).

    CAS  Google Scholar 

  5. Hadorn, H., and K. Zürcher,Dtsch. Lebensm.-Rudsch. 70:57 (1974).

    CAS  Google Scholar 

  6. Frank, J., J.V. Geil and R. Freaso,Food Technol. June:71 (1982).

  7. Loury, M., and G. Lechartier,Rev. Fr. Corps Gras 10:273 (1963).

    CAS  Google Scholar 

  8. Official and Tentative Methods of the American Oil Chemists’ Society, Vol. 1, AOCS, Champaign, IL, 1980. Method Cd 8–53.

  9. Pardun, H., and E. Kroll,Fette, Seifen, Anstrichm. 74:366 (1972).

    Article  CAS  Google Scholar 

  10. Pongracz, G., Ibid.:269 (1982).

    Article  CAS  Google Scholar 

  11. Pongracz, G., Ibid:455 (1984).

    Article  CAS  Google Scholar 

  12. Hadorn, H., T. Keme, J. Kleinert, M. Messerli and K. Zürcher,Gordian 300 (1978).

Download references

Author information

Authors and Affiliations

Authors

About this article

Cite this article

Läubli, M.W., Bruttel, P.A. Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12-57) and the rancimat method. J Am Oil Chem Soc 63, 792–795 (1986). https://doi.org/10.1007/BF02541966

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02541966

Keywords

Navigation