Determination of the oxidative stability of fats and oils using the Oxipres apparatus

The application of an Oxipres apparatus for the determination of oxidative stability of fats and oils gives results similar to those obtained in frying experiments as the temperature is in the range of 100-150 deg C, and the access of oxygen is limited by diffusion. The repeatability was about of the same order as in the case of the Schaal Oven Test in the case of rapeseed and sunflower oils or lard. The optimum initial oxygen pressure is 0.5 MPa, the optimum sample weight 5 g. The temperature of 100 deg C is sufficient to finish most experiments within a working day. The relation between graphically determined induction periods obtained using an Oxipres and those of the Schaal Oven Test at 60 deg C was semilogarithmic.