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The aim of this paper was to assess the oxidative stability of structured lipids synthesized by enzymatic interesterification of a blend of lard and rapeseed oil with concentrates of n − 3 fatty acids. Differential scanning calorimetry was used to evaluate the oxidation induction time of interesterified fats as a parameter assessing resistance of tested fats to their thermal-oxidative decomposition. Moreover, the IR spectra registered in the classic spectral range (4000–400 cm−1) were used to differentiate the samples of interesterified fats. The results show that the interesterification process decreased the induction time. Increased content polar fraction in the interesterified fatty product can reduce its resistance to oxidation. FT-IR data of selected spectral ranges correlate with the value of induction time at a statistically significant level. This is a proof that chemical changes occurring during different treatments of the starting mixture can be monitored by FT-IR spectroscopy. Moreover, obtained correlations can be used for the evaluation of an induction value of an unknown oil sample.

The use of DSC and FT-IR spectroscopy for evaluation of oxidative stability of interesterified fats