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Determination Of Oxidative Stability Of Crude And Refined Vegetable Oils By Rancimat, Oybek Zufarov, Kamar Serkayev

Chemical Technology, Control and Management

The oxidative stability of vegetable oils has been introduced as a critical factor that affects on its quality, shelf life, and nutritional value. In this study, the Rancimat method was analyzed for investigation and comparing the oxidative stability of crude and refined vegetable oils. The induction period, representing the time taken for significant oxidative degradation to occur, has been used as a key parameter to evaluate the oxidative stability. The oxidative stability of different types of vegetable oils, including sunflower, rapeseed, soybean, and cottonseed oil, was studied at various stages of processing: water degummed and neutralized oil. The induction period …