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

P. J. Martínez de la Cuesta; E. Rus Martínez; M. Galdeano Chaparro

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

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

Authors

P. J. Martínez de la Cuesta Departamento de Ingeniería Química, Facultad de Ciencias. Universidad de Málaga
E. Rus Martínez Departamento de Ingeniería Química, Facultad de Ciencias. Universidad de Málaga
M. Galdeano Chaparro Departamento de Ingeniería Química, Facultad de Ciencias. Universidad de Málaga

DOI:

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

Keywords:

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

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%.

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Published

1995-12-30

How to Cite

Martínez de la Cuesta PJ, Rus Martínez E, Galdeano Chaparro M. Oxidative rancidity of vegetable oils in the presence of α-tocopherol. Grasas aceites [Internet]. 1995Dec.30 [cited 2025May1];46(6):349-53. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/951

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Issue

Vol. 46 No. 6 (1995)

Section

Research

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