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Comparison of oxygen bomb method to other methods for measuring oxidative stability of peanuts and peanut products
Author(s) -
Blankenship B. R.,
Holaday C. E.,
Barnes P. C.,
Pearson J. L.
Publication year - 1973
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/bf02640844
Subject(s) - active oxygen , oxygen , peanut oil , chemistry , oxidative phosphorylation , food science , iodine value , biochemistry , organic chemistry , raw material
The active oxygen method of the American Oil Chemists' Society has been used extensively to evaluate the oxidative stability of fats and oils. The AOM lacks versatility, however, in that it can be used for only a few products such as lard and vegetable oils. Experience in our laboratory has shown that results also can differ widely, even on the same sample. Recent work with the oxygen bomb at the National Peanut Research Laboratory has shown that it is both reliable and accurate when compared to other methods for measuring the oxidative stability of peanuts and peanut products. Results with the oxygen bomb were compared to the active oxygen method and iodine value of the peants.