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Velp Oxitest Poster Edible Oils
Velp Oxitest Poster Edible Oils
INTRODUCTION
Lipid oxidation is one of the most serious problems occurring during storage of fatty foods, causing a shortage of their
shelf
shelf--life
life.. A number of accelerated methods have been developed to test the resistance of edible fats and oils to AIM
oxidation (Farhoosh et al.
al., 2008
2008)). All these accelerated methods involve the use of elevated temperatures because the
temperature.. Oxitest® reactor (Velp Scientifica, Usmate -
rate of the oxidative reaction is exponentially related to the temperature This work aimed at:
Italy) has been successfully used to measure the resistance to oxidation of raw materials and finished food food--feed 1. Discriminating the resistance to oxidation among 5 different edible oils
oils;;
without preliminary fat separation (Mora et al. 2009)). Oxitest® is based on the absolute oxygen pressure change in a
al., 2009
2. Investigating the influence of temperature, the most relevant variable taking part
closed and thermostatic chamber, assumed as the oxygen uptake by reactive substances.substances. The tests allow to obtain an
in the autoxidation reactions
reactions..
oxidation curve, characterized by an Induction Period as the time required to reach an end point of oxidation
corresponding to either a level of detectable rancidity or a sudden change in the rate of oxidation.
oxidation.
Resistance to oxidation: Pressure changes: average values of 4 chambers at 90°C Pressure changes: average values of 4 chambers at 80°C Pressure changes: average values of 4 chambers at 70°C
discrimination among different 7 7 7
PEANUT OIL PEANUT OIL PEANUT OIL
edible oils 6
SUNFLOWER OIL
6
SUNFLOWER OIL
6
SUNFLOWER OIL
5 5 5
MAIZE OIL MAIZE OIL
Oxidation curves of the five oils, analyzed pressure (bar) MAIZE OIL
pressure (bar)
pressure (bar)
2 2
has the ability to discriminate the 2
SUNFLOWER OIL
of oxygen pressure. The repeatability of Oxitest® reactor is estimated using the coefficient of 5,95
5,85 4 y = 11192x - 27.62
MAIZE OIL R² = 0.993
variation of Induction Period. It rarely exceeds 5% in each analysis (Figure 7). Oxidation 5,43 5,10
y = 11169x - 27.70
ln (IP)
5,00 4,52 3
4,29 MIXED SEED OIL R² = 0.999
curves of oils are shown in Figures 4, 5, 6. They show that the trend of oil oxidation is 3,82 3,66
3,01
y = 11019x - 27.63
3,00 VIRGIN OLIVE OIL 2 R² = 0.993
the same for the three temperatures but the Induction Period increases with the decrease of 1,96
2,54
y = 11076x - 27.94
the temperature (Table 3). In particular, the relationship between IP and temperature is 0,64 0,80
1 R² = 1.00
y = 10910x - 27.62
exponential and it follows the Arrhenius law, as shown in Figure 8. Coefficients of 0,00
0,00
0
R² = 0.999
70 80 90
determination are always higher than 0.99, emphasizing a good relationship between IP Temperature (°C)
0,00270 0,00275 0,00280 0,00285
1/T (K-1)
0,00290 0,00295
and the temperature. Figure 7 - Reproducibility of oxidative oil stability expressed as coefficient of Figure 8 - Arrhenius plot for the different edible oils
variation for n=4
CONCLUSION REFERENCES
With Oxitest ® reactor it is possible: 1. Comandini P., Verardo V., Maiocchi P., Carboni M.F., 2009. Accelerated oxidation: Comparative study
of a new reactor with oxidation stability instrument, in Eur. J. Lipid Sci. Technol., 111:933-940.
to evaluate the oxidative status of different edible oils and finished food-feed products in short time; 2. Farhoosh R., Niazmand R., Rezai M., Sarabi M., 2008. Kinetic parameter determination of vegetable
to calculate the Induction Period of different edible oils and to discriminate their resistance to oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology
oxidation; 110: 587-592.
to perform accelerated shelf-life tests, estimating the IP value at storage temperature, evaluating the 3. Mora L., Piergiovanni L., Limbo S., Maiocchi P., 2009. Valutazione della stabilità ossidativa di oli
temperature effect. vegetali mediante reattore per il test di ossidazione Oxitest ®, in Industrie Alimentari, 495.