Grasas y Aceites, Vol 46, No 6 (1995)

Oxidative rancidity of vegetable oils in the presence of α-tocopherol


https://doi.org/10.3989/gya.1995.v46.i6.951

P. J. Martínez de la Cuesta
Departamento de Ingeniería Química, Facultad de Ciencias. Universidad de Málaga, Spain

E. Rus Martínez
Departamento de Ingeniería Química, Facultad de Ciencias. Universidad de Málaga, Spain

M. Galdeano Chaparro
Departamento de Ingeniería Química, Facultad de Ciencias. Universidad de Málaga, Spain

Abstract


The oxidative rancidity of olive oil, sunflower oil and sunflower oil high in oleic acid in the presence of α-tocopherol has been studied. The influence of temperature, antioxidant concentration and unsaturation degree on the peroxidation of these oils have been analysed, and the kinetics study of rancidity process has been realized, deducing a kinetics equation that reproduce the experimental data with an error lower than 5%.

Keywords


Antioxidant; High olaic sunflower oil; Olive oil; Rancidity; Sunflower oil

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