Chemical Composition and Oxidative Stability of Selected Plant Oils

  • Arkadiusz SzterkEmail author
  • M. Roszko
  • E. Sosińska
  • D. Derewiaka
  • P. P. Lewicki
Original Paper


Scientific data on the oxidative stability of borage oil, Camelina sativa oil, linseed oil, evening primrose oil and pumpkin seed oil are scarce. Chemiluminescence (CL) methods most commonly used to determine the oxidative stability of oils include measurement of hydroperoxide, intensity of light emitted during the accelerated oxidation process performed at high (>100 °C) temperatures or assisted by forced flow of air/oxygen through the sample. The aim of this study was to investigate the chemical composition and oxidative stability of selected vegetable oils available on the Polish market. Oxidative stability was determined using a fast, novel chemiluminescence-based method, in which light emitted during oxidation process conducted at 70 °C in the presence of some catalyzing Fe2+ ions is measured. A reaction of the applied type has not been reported so far. High contents of tocopherols and phytosterols were found in the analyzed oil samples. Oxidative stability of the samples was in most cases higher than the stability of refined rapeseed oil, a relatively stable substance from the oxidation point of view.


Vegetable oils Oxidative stability Chemiluminescence 



n-3 α-Linolenic acid


Crude amaranth oil


Crude borage oil


Crude Camelina sativa oil


Coronary heart diseases


Crude linseed oils


Crude primrose oil


Diode-array detector


22:6, n-3 Docosahexaenoic acid


European Food Safety Authority


Electron ionization


20:5, n-3 Eicosapentaenoic acid


Fluorescent detector


Gas chromatography–mass spectrometry


High density lipoprotein


Low density lipoprotein


Monounsaturated fatty acids


Pumpkin seed oil


Polyunsaturated fatty acids


Refined rapeseed oil




Total ion current


Ultraviolet detector


World Health Organization



This work was financially supported by the Polish Ministry of Science and Higher Education. Grant number N N312207736.


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Copyright information

© AOCS 2010

Authors and Affiliations

  • Arkadiusz Szterk
    • 1
    Email author
  • M. Roszko
    • 2
    • 3
  • E. Sosińska
    • 2
  • D. Derewiaka
    • 2
  • P. P. Lewicki
    • 4
  1. 1.Department of Functional Food and CommoditiesWarsaw University of Life SciencesWarsawPoland
  2. 2.Department of Biotechnology, Microbiology and Food EvaluationWarsaw University of Life SciencesWarsawPoland
  3. 3.Department of Food AnalysisInstitute of Agricultural and Food BiotechnologyWarsawPoland
  4. 4.Państwowa Wyższa Szkoła Informatyki i Przedsiębiorczości w ŁomżyŁomżaPoland

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