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Differential scanning calorimetry (DSC) and Rancimat apparatus have been used to evaluate the oxidative stability of eight different edible vegetable oils. Rancimat apparatus was operated at 110 °C with an air flow of 18-20 L/h and measures the induction period (IP) of the selected samples. The DSC technique involved the oxidation of the samples in an oxygen flow DSC cell when the cell temperature was set at isothermal temperatures of 100, 110, 120 and 130 °C. Oxidative induction time (T0) determined by the time, where a rapid exothermic reaction were occurred between oil and oxygen. The results showed that unsaturated edible oils are more susceptible to oxidation in short time, than saturated one. Furthermore, the results indicated that there is a good correlation (p<0.0001) between DSC T0 and the Rancimat values.

The Application of Differential Scanning Calorimetry As a Mean to Determine the Oxidative Stability of Vegetable Oils and its Comparison with Rancimat