Journal of the American Oil Chemists' Society

, Volume 80, Issue 2, pp 151–155 | Cite as

Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats

  • Farooq AnwarEmail author
  • M. I. Bhanger
  • T. G. Kazi


Determination of oxidative stability of different edible oils, fats, and typical fat products was made using the Rancimat method and the active oxygen method. Induction periods (IP) were recorded under controlled conditions at 110, 120, and 130 ± 0.1°C for all products and over a range of 100–160°C for selected fats. A general oil stability evaluation industrial shortenings and vanaspati to be the most stable fats, with IP ranging from 10.00 to 15.47 h. Margarine and butter samples (IP, 4.98–6.04 h) were also found to show fair oxidative stability. Among the extracted and open-market salad-grade cooking oils, rapeseed oil (IP, 4.10 h) and soybean oil (IP, 4.00 h) showed the highest oxidative stability, whereas Salicornia bigelovii oil (IP, 1.40 h) was the least stable. The induction periods of typical fat products ranged from 2.59 to 9.20 h. CV for four determinations were <5.2% for shortening and vanaspati products and <4.3% for various vegetable oils, margarine, butter, and typical fat products. Rancimat IP values obtained at 110, 120, and 130°C were 40–46, 20–25, and 9–13% of active oxygen method values, respectively, corresponding to a decrease in Rancimat IP by a factor of 1.99 with each 10°C increase in temperature. Similarly, in the temperature range 100–160°C, an increase of 10°C decreased the Rancimat IP by a factor of 1.99

Key words

Accelerated temperature AOM values break points induction periods lipid oxidation oil and fats oxidative stability 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Sako, F., Oxidative Stability of Perilla Oil and Its Use in French Dressing and Mayonnaise, New Food Ind. 43:25–31 (2000).Google Scholar
  2. 2.
    Tian, K., and P.K. Dasgupta, Determination of Oxidative Stability of Oils and Fats, Anal. Chem. 71:1692–1698 (1999).CrossRefGoogle Scholar
  3. 3.
    Chu, Y.-H., and Y.-L. Kung, A Study on Oxidative Stability of Vegetable Oil Blends, Shipin Kexue (Taipie) 24:389–397 (1997).Google Scholar
  4. 4.
    Min, D.B., and H.-O. Lee, Chemistry of Lipid Oxidation; 30 Years of Progress, in Flavor Chemistry: Industrial and Academic Research, edited by S.J. Risch and C.T. Ho, American Chemical Society Symposium Series, American Chemical Society, Washington, DC, 2000, Vol. 756, pp. 175–187.Google Scholar
  5. 5.
    Min, D.B., Lipid Oxidation of Edible Oils and Fats, in Food Lipids: Chemistry, Nutrition & Biotechnology, edited by C.C. Akoh and D.B. Min, Food Science and Technology Series, Marcel Dekker, New York, 1998, Vol. 88, pp. 283–296.Google Scholar
  6. 6.
    Lampi, A.M., V. Piironen, A. Hopia, and L. Koivistoiinen, Characterization of Oxidation of Rapeseed and Butter Triglycerols by Four Analytical Methods, Food. Sci. Technol. 30: 807–813 (1997).Google Scholar
  7. 7.
    Frankel, E.N., Lipid Oxidation: Mechanism, Products, and Biological Significance, J. Am. Oil Chem. Soc. 61:1908–1917 (1984).Google Scholar
  8. 8.
    Miyashita, K., K. Kanda, and T. Takagi, A Simple and Quick Determination of Aldehydes in Oxidized Vegetable and Fish Oils, 68:748–751 (1991).Google Scholar
  9. 9.
    Sherwin, E.R., Oxidation and Antioxidants in Fats and Oils Processing, 55:809–814 (1978).Google Scholar
  10. 10.
    Shuqing, S., Oxidative Stability of Fats and Oils, Shipin Yu Fajiao Gongye 25:20–22, 35 (1999).Google Scholar
  11. 11.
    Hill, S.E., Comparison: Measuring Oxidative Stability, INFORM 5:104–109 (1994).Google Scholar
  12. 12.
    Gorden, M.H., and E. Mursi, A Comparison of Oil Stability Based on the Metrohm Rancimat with Storage at 20°C, J. Am. Oil Chem. Soc. 71:649–651 (1994).Google Scholar
  13. 13.
    Isbell, T.A., T.P. Abbott, and K.D. Carlson, Oxidative Stability Index of Vegetable Oil in Binary Mixtures with Meadowfoam Oil, Ind. Crops Prod. 9:115–123 (1999).CrossRefGoogle Scholar
  14. 14.
    Official Methods and Recommended Practices of the American Oil Chemists Society, 4th edn. American Oil Chemists’ Society, Champaign, 1989.Google Scholar
  15. 15.
    Metrohm Application Bulletin No. 204/1e, Oxidative Stability of Oil and Fats—Rancimat Method: Metrohm AG, Herisau, Switzerland, 1993, p. 2.Google Scholar
  16. 16.
    Laubli, M.W., P.A. Bruttle, and E. Schalach, A Modern Method for Determining the Oxidative Stability of Fats and Oils, Int. Food Marketing Technol. 1:16–18 (1988).Google Scholar
  17. 17.
    Reynhout, G., The Effect of Temperature on Induction Time of a Stabilized Oil, J. Am. Oil Chem. Soc. 68:983–984 (1991).Google Scholar
  18. 18.
    Hasenhutt, G.L., and P.J. Wan, Temperature Effect on the Determination of Oxidative Stability with Metrohm Rancimat, 69:525–527 (1992).Google Scholar
  19. 19.
    Yoshikazui, T., and Y. Minoru, Hydrogenation of Edible Oils, Nihon Yukagakkishi 48:1141–1149 (1999).Google Scholar
  20. 20.
    Muammeri, K., T. Muammer, A. Tekin, M. Kucuk, H. Karabacak, and I. Javi-dipour, The Effect of Hydrogenation on Some Chemical Properties of Soybean Oil, Turk. J. Agric. For. 23: 541–547 (1999).Google Scholar
  21. 21.
    Wataru, M., Interesterification of Fats and Oils, Nihon Yukagakkishi 48:1151–1159 (1999).Google Scholar
  22. 22.
    Pritchard, J.L.R., Analysis and Properties of Oil Seeds, in Analysis of Oil Seeds, Fats and Fatty Foods, edited by J.B. Rossell and J.L.R. Pritchard, Elsevier Applied Science, New York, 1991, p. 88.Google Scholar
  23. 23.
    Agriculture Handbook No. 8-4: Composition of Foods, U.S. Department of Agriculture, Government Printing Office, Washington, DC, 1979.Google Scholar
  24. 24.
    Anwar, F., M.I. Bhanger, M.K.A. Nasir, and S. Ismail, Analytical Characterization of Salicornia bigelovii Seed Oil Cultivated in Pakistan, J. Agric. Food Chem. 50:4210–4214 (2002).CrossRefGoogle Scholar
  25. 25.
    Glenn, E.P., J.W. Oleary, M.C. Watson, T.L. Thompson, and R.O. Kuehl, Salicornia bigelovii: An Oilseed Halophyte for Seawater Irrigation, Science 251:1065–1067 (1991).CrossRefGoogle Scholar
  26. 26.
    Stauffer, C.E., Fats & Oils, Eagan Press, St. Paul, MN, 1996, p. 20.Google Scholar

Copyright information

© AOCS Press 2003

Authors and Affiliations

  1. 1.Applied Chemistry Research CenterPakistan Council of Scientific and Industrial Research Laboratories ComplexKarachiPakistan
  2. 2.Center of Excellence in Analytical ChemitryUniversity of SindhJamshoroPakistan

Personalised recommendations