Grasas y Aceites, Vol 43, No 3 (1992)

Determination of the induction period of soybean oil - Correlation between the Rancimat and various analytical tests


https://doi.org/10.3989/gya.1992.v43.i3.1162

A. M. O. Rauen-Miguel
Instituto de Tecnología de Alimentos (ITAL), Brazil

W. Esteves
Laboratorio de Aceites y Grasas. Facultad de Ingeniería de Alimentos. Universidad Estadual de Campinas, Brazil

D. Barrera-Arellano
Laboratorio de Aceites y Grasas. Facultad de Ingeniería de Alimentos. Universidad Estadual de Campinas, Brazil

Abstract


The objective of this research work was to follow the evolution of peroxide, anisidine, totox. iodine and acid values and refractive index during the oxidation of soybean oil using the Rancimat method. Various temperatures were used in this case (110°, 120°, 130° and 140°C) and the oxidation curves obtained through the Rancimat were compared with those obtained by the variation of the traditional values above mentioned, against the time. It was observed that the correlation coefficients were high for all methods (0,849<r<0,997) but the induction periods obtained with the Rancimat were generally higher than those obtained with the other analytical tests.

Keywords


Induction period; Oxidation curve (comparison); Physico-chemical index; Rancimat method; Soybean oil

Full Text:


PDF


Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es