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Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil

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Abstract

Effects of temperature on the autoxidation and antioxidants changes of soybean, sunflower, and olive oils were studied. The oils were oxidized in the dark at 25, 40, 60, and 80 °C. The oil oxidation was determined by peroxide (POV) and p-anisidine values (PAV). Polyphenols and tocopherols in the oils were also monitored. The oxidation of oils increased with the oxidation time and temperature. Induction period decreased with the oxidation temperature; 87 and 3.6 days at 25 and 60 °C, respectively, for sunflower oil. The activation energies for the autoxidation of soybean, sunflower, and olive oils were 17.6, 19.0, and 12.5 kcal/mol, respectively. Olive oil contained polyphenols at 180.8 ppm, and tocopherols were present at 687, 290, and 104 ppm in soybean, sunflower, and olive oils, respectively. Antioxidants were degraded during the oil autoxidation and the degradation rates increased with the oxidation temperature of oils; for tocopherols, 2.1 × 10−3 and 8.9 × 10−2%/day at 25 and 60 °C, respectively, in soybean oil.

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Acknowledgment

This work was supported by research grant from Inha University.

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Authors and Affiliations

  1. Department of Food and Nutrition, Inha University, 253 Younghyundong, Namku, Incheon, 402-751, Korea

    Jiyeun Lee, Yoosung Lee & Eunok Choe

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  1. Jiyeun Lee
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  2. Yoosung Lee
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  3. Eunok Choe
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Correspondence to Eunok Choe.

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Lee, J., Lee, Y. & Choe, E. Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil. Eur Food Res Technol 226, 239–246 (2007). https://doi.org/10.1007/s00217-006-0532-5

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  • DOI: https://doi.org/10.1007/s00217-006-0532-5

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