Influence of Temperature and Storage Time on Vegetable Oil Stability

Abstract

The ranciity properties of four well-known brand name vegetable oils in Thailand were studied. Samples of the oils were stored under four temperature regimes, 5 C, 24-27 C , 28 - 35 C and 60 - 70 C. The peroxide value of the stored samples was determined every four weeks during storage. The oil based on a mixture of oils from soybean, rice bran and cotton in the ratio 2:2:1 by volume was the most stable under all four storage temperature regimes. Using the Active Oxygen Method, this oil mixture took four hours to reach a peroxide value of at 10 least (based on the Codex standard) compared with only one hour for the other three vegetable oils tested.