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Effect of temperature on oxidation kinetics of walnut and grape seed oil

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Abstract

The effects of temperature on the oxidation of walnut oil (WO) and grape seed oil (GSO) were investigated. Both oils were stored at 25, 40, 60, and 80°C for 60, 30, 12, and 6 day, respectively. Degree of oxidation was measured in terms of peroxide value (POV), conjugated dienoic acid (CDA) value, and p-anisidine value (p-AV). The rates of increase in POV, CDA, and p-AV in both oils were strongly dependent on storage temperature. The induction period (IP) decreased gradually with increasing storage temperature in both oils. WO showed shorter IPs (23.0, 9.2, and 1.0 day at 25, 40, and 60°C, respectively) than those of GSO (41.5, 12.0, and 1.8 day at 25, 40, and 60°C, respectively), indicating the higher susceptibility of WO to oxidation. The activation energy (Ea) for the IP of WO and GSO autoxidation was similar (75.87 and 75.66 kJ/mol, respectively), revealing similar temperature dependence for autoxidation in WO and GSO.

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  1. Department of Food Science and Technology and Functional Food Research Center, Chonnam National University, Gwangju, 500-757, Korea

    Bipin Vaidya & Jong-Bang Eun

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  1. Bipin Vaidya
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  2. Jong-Bang Eun
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Correspondence to Jong-Bang Eun.

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Vaidya, B., Eun, JB. Effect of temperature on oxidation kinetics of walnut and grape seed oil. Food Sci Biotechnol 22 (Suppl 1), 273–279 (2013). https://doi.org/10.1007/s10068-013-0077-x

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  • DOI: https://doi.org/10.1007/s10068-013-0077-x

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