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

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