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

Authors

  • A. M. O. Rauen-Miguel Instituto de Tecnología de Alimentos (ITAL)
  • W. Esteves Laboratorio de Aceites y Grasas. Facultad de Ingeniería de Alimentos. Universidad Estadual de Campinas
  • D. Barrera-Arellano Laboratorio de Aceites y Grasas. Facultad de Ingeniería de Alimentos. Universidad Estadual de Campinas

DOI:

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

Keywords:

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

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.

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Published

1992-06-30

How to Cite

1.
Rauen-Miguel AMO, Esteves W, Barrera-Arellano D. Determination of the induction period of soybean oil - Correlation between the Rancimat and various analytical tests. Grasas aceites [Internet]. 1992Jun.30 [cited 2024Feb.27];43(3):119-22. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1162

Issue

Section

Research

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