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A comparison of several analytical techniques for prediction of relative stability of fats and oils to oxidation
Author(s) -
Pohle W. D.,
Gregory R. L.,
Taylor J. R.
Publication year - 1962
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635826
Subject(s) - oxygen , chemistry , absorption (acoustics) , stability (learning theory) , shelf life , pulp and paper industry , food science , organic chemistry , materials science , computer science , composite material , engineering , machine learning
Three analytical methods proposed by various workers for predicting the relative stability of fats and oils to oxidation have been compared on a series of samples. The Eckey Oxygen Absorption, the modification of the A.S.T.M. Oxygen Bomb (4), and the Active Oxygen Method (AOM) were applied to combinations of animal and vegetable fats and oils, with and without added monoglycerides and antioxidants. The results indicate that the Eckey Oxygen Absorption and modified ASTM Oxygen Bomb methods are more precise than the AOM method, and more in keeping with the experience in the fat and oil field in relation to actual performance stability than the AOM. Experimental relationships of these factors and methods to shelf life storage studies measured organoleptically will be the subject of a later paper.