Oxidative Stability of ω3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower Spread

ABSTRACT: The oxidative stability of ω3‐rich oil from Camelina sativa and the storage stability of a camelina oil‐based spread were evaluated. Camelina oil was more stable than fish oil and linseed oil, but less stable than sunflower, corn, sesame, and olive oils, indicated by measuring peroxide values (PV), ρ‐anisidine values (AV), total oxidation values (Totox), thiobarbituric acid reactive substances (TBARS), conjugated diene levels (CD), and conjugated triene levels (CT) during storage at 65 °C for 16 d. The camelina oil‐based spread had higher PV, AV, Totox, TBARS, CD, and CT than the sunflower spread but maintained adequate sensory quality for 16 wk of storage at 4 °C or 8 °C.     

Soybean variety and storage effects on soymilk flavour and quality

Soymilk prepared from five soybean cultivars, grown in Ontario, were analysed for protein, oil, mineral composition, viscosity, colour, lipoxygenase (LOX) activities and flavour profile. Among the five soybean cultivars, the Vinton 81 variety contained the highest protein and the lowest fat. The yield of soymilk from all five cultivars was similar. Major differences were observed in viscosity and in the composition of both the soymilk and the okara. Higher protein and fat extractability was found in soymilk made from S08‐80 and Vinton 81 varieties. Their okara protein contents were also among the highest. Minimum extractability was observed with S03W4 cultivar. Soymilk made from S 03W4 and Vinton 81 cultivars had the whitest colour (lowest ΔE values). Viscosity values were the highest for S08‐80, FG1 and S20‐20 varieties. Headspace solid‐phase microextraction gas chromatography was used to analyse volatile compounds in soymilk. A total of fourteen volatiles were identified, among which aldehydes and their corresponding alcohols were the major compounds. Similar volatile compounds were identified in all the samples analysed but at different concentrations. The highest LOX activity was observed in the Vinton 81 and S20‐20 soybean cultivars, which had the highest total volatile and hexanal contents. A positive correlation (correlation coefficient = 0.82) between enzymatic activity and the total volatiles was observed. Vinton 81 cultivar was subjected to storage (at 18 °C and 50% relative humidity) for a period of 10 months. Soymilk was prepared at different times during storage. The results showed that the soymilk colour, LOX and total volatiles were significantly (P < 0.05) affected by the storage of the soybeans over time.     

Oxidative stability of palm‐ and soybean‐based medium‐ and long‐chain triacylglycerol (MLCT) oil blends

BACKGROUND: Medium‐ and long‐chain triacylglyerols (MLCT) enzymatically esterified using Lipozyme RM IM lipase has very low oxidative stability as it does not contain any antioxidants. The aim of this work was to study the ability of various antioxidants to increase the oxidative stability of palm‐ and soybean‐based MLCT blends which assist to bring up the oxidative stability of both MLCT blends. In this study, the effectiveness of rosemary extracts, sage extracts, tert‐butylhydroquinone (TBHQ) and mixtures of tert‐butyl‐4‐hydroxyanisole (BHA) and tert‐butyl‐p‐hydroxytoluene (BHT) in protecting against oxidation of various MLCT blends was investigated. RESULTS: Blending of MLCT oil with either palm olein or soybean oil improved its smoke point values and oxidative stability. TBHQ addition to both palm‐ and soybean‐based MLCT blends increased oxidative stability. Combination of BHA and BHT showed no significant improvement (P > 0.05) in ability to protect blends from oxidation compared to natural antioxidants such as sage or rosemary extracts. CONCLUSION: Blended oils with 500 g kg^?1 MLCT and 500 g kg^?1 palm olein (MP5) were the most suitable for use at high temperature based on the fatty acid composition of the MLCT blends, which subsequently had an effect on thermal oxidative stability. In general, addition of either natural or synthetic antioxidant assisted in improving the antioxidative strength of both MLCT blends. MLCT blends with added TBHQ showed the highest thermal oxidative stability among the antioxidants used. Copyright © 2008 Society of Chemical Industry     

Trout‐Skin Gelatin‐Based Edible Films Containing Phenolic Antioxidants: Effect on Physical Properties and Oxidative Stability of Cod‐Liver Oil Model Food

Abstract: Trout‐skin (Oncorhynchus mykiss) gelatin‐based films containing antioxidants (epigallocatechin gallate (EGCG), 50 and 250 ppm w/w) and green tea powder (1% and 20% w/w of gelatin) were tested for tensile strength, elastic modulus, and elongation, and oxygen and water vapor transmission rates, in vitro antioxidant activity using the DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) assay and effect on stabilizing cod‐liver oil held under mild thermal abuse conditions. Cod‐liver oil overlaid with films was stored at 40 °C for 20 d and analyzed for peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Antioxidant activity was retained in films containing green tea powder, but was reduced (P < 0.05) in EGCG films (20 d, 23 °C). Water vapor transmission rate of the films incorporated with antioxidants did not change significantly (P > 0.05), but the oxygen transmission rate for films with 50 ppm EGCG and 20% green tea powder was significant (P < 0.05). Other physical properties varied with antioxidant incorporation. The TBARS and PV of control oil increased from 0.05 ± 0.01 to 4.71 ± 0.30 g MDA/kg oil and from 3.6 ± 0.2 to 178.3 ± 24.5 millieq peroxides/kg oil, respectively, after 20 d. For cod‐liver oil covered with control or antioxidant‐containing films, TBARS remained below 0.37 g MDA/kg oil and PV below 7 millieq peroxides/kg oil. Incorporation of antioxidants to the films did not reduce oil oxidation (P > 0.05) at the levels tested and this was confirmed by activation energy calculations. The rate of oil oxidation was more dependent upon the inherent oxygen barrier property of the films than the presence of antioxidants. Practical Application: This research has the potential to enhance the utilization of fish skins, a valuable food processing by‐product, as edible films with natural antioxidants to extend the shelf life of foods. The film physical properties and barrier to oxygen and water are investigated.     

Effect of cultivar and roasting method on composition of roasted soybeans

BACKGROUND: The composition of raw soybeans and the roasting method have an important impact on the quality of roasted soybeans. The objective of the study was to determine the effect of food‐grade soybean cultivars (IA 2064, IA 1008, IA 1008LF, Prairie Brand 299, Asgrow 2247) and roasting method (oil‐ and dry‐roasting) on the composition of roasted soybeans. RESULTS: Moisture content decreased after roasting, with oil‐roasted soybeans having a significantly lower moisture content than the dry‐roasted soybeans. With the exception of the low linolenic acid cultivar (IA 2064), there were no significant differences in total lipid and fatty acid contents of the five cultivars. Oil‐roasted soybeans had significantly higher lipid content than raw and dry‐roasted soybeans owing to the absorption of oil. The soluble sugars and free amino acids contents of the five soybean cultivars were not significantly different. Decreases in the contents of free amino acids, but not soluble sugars, occurred during roasting. Greater reductions were seen in oil‐roasted soybeans because of the higher roasting temperature. CONCLUSION: Roasting method, rather than cultivar, had the greatest effect on the composition of roasted soybeans. The food‐grade soybean cultivars evaluated in this study were similar in composition. Copyright © 2009 Society of Chemical Industry     

Production of trans‐Free Margarine with Stearidonic Acid Soybean and High‐Stearate Soybean Oils‐Based Structured Lipid

Abstract: Omega‐3 fatty acids (n‐3 FAs) have been positively associated with prevention and treatment of chronic diseases. Intake of high amounts of trans fatty acids (TFAs) is correlated with increased risk of coronary heart disease, inflammation, and cancer. Structured lipid (SL) was synthesized using stearidonic acid (SDA) soybean oil and high‐stearate soybean oil catalyzed by Lipozyme^® TLIM lipase. The SL was compared to extracted fat (EF) from a commercial brand for FA profile, sn‐2 positional FAs, triacylglycerol (TAG) profile, polymorphism, thermal behavior, oxidative stability, and solid fat content (SFC). Both SL and EF had similar saturated FA (about 31 mol%) and unsaturated FA (about 68 mol%), but SL had a much lower n‐6/n‐3 ratio (1.1) than EF (5.8). SL had 10.5 mol% SDA. After short‐path distillation, a loss of 53.9% was observed in the total tocopherol content of SL. The tocopherols were lost as free tocopherols. SL and EF had similar melting profile, β’ polymorph, and oxidative stability. Margarine was formulated using SL (SLM) and EF (RCM, reformulated commercial margarine). No sensory difference was observed between the 2 margarines. The SL synthesized in this study contained no TFA and possessed desirable polymorphism, thermal properties, and SFC for formulation of soft margarine. The margarine produced with this SL was trans‐free and SDA‐enriched. Practical Application: The current research increases the food applications of stearidonic acid (SDA) soybean oil. trans‐Free SDA containing SL was synthesized with desirable polymorph, thermal properties, and SFC for formulation of soft margarine. The margarine produced with this SL had no trans fat and had a low n‐6/n‐3 ratio. This may help in reducing trans fat intake in our diet while increasing n‐3 FA intake.     

Effects of Green Tea Extract and α‐Tocopherol on the Lipid Oxidation Rate of Omega‐3 Oils,Incorporated into Table Spreads,Prepared using Multiple Emulsion Technology

Abstract: This study examined the effectiveness of fat and water soluble antioxidants on the oxidative stability of omega (ω)‐3 rich table spreads, produced using novel multiple emulsion technology. Table spreads were produced by dispersing an oil‐in‐water (O/W) emulsion (500 g/kg 85 camelina/15 fish oil blend) in a hardstock/rapeseed oil blend, using sodium caseinate and polyglycerol polyricinoleate as emulsifiers. The O/W and oil‐in‐water‐in‐oil (O/W/O) emulsions contained either a water soluble antioxidant (green tea extract [GTE]), an oil soluble antioxidant (α‐Tocopherol), or both. Spreads containing α‐Tocopherol had the highest lipid hydroperoxide values, whereas spreads containing GTE had the lowest (P < 0.05), during storage at 5 °C, while p‐Anisidine values did not differ significantly. Particle size was generally unaffected by antioxidant type (P < 0.05). Double emulsion (O/W/O) structures were clearly seen in confocal images of the spreads. By the end of storage, none of the spreads had significantly different G′ values. Firmness (Newtons) of all spreads generally increased during storage (P < 0.05). Practical Application: Lipid oxidation is a major problem in omega‐3 rich oils, and can cause off‐odors and off‐flavors. Double emulsion technology was used to produce omega‐3 enriched spreads (O/W/O emulsions), wherein the omega‐3 oil was incorporated into the inner oil phase, to protect it from lipid oxidation. Antioxidants were added to further protect the spreads by reducing lipid oxidation. Spreads produced had good oxidative stability and possessed functional (omega‐3 addition) properties.     

Effects of feeding regimen and chilled storage on water‐holding capacity,colour stability,pigment content and oxidation in red deer (Cervus elaphus) meat

The effects of feeding regimen on carcass characteristics, meat colour and lipid stability, pigment content and water‐holding capacity of M. longissimus were studied in 16 male red deer. All animals were farm raised; eight were grazing pasture and eight were fed a pelleted commercial feed mixture for 10 weeks prior to slaughter. The pellet‐fed deer had significantly higher live weight, carcass weight, dressing yield (g kg^?1) and fat content than the pasture group. Carcasses from the pellet‐fed deer had higher temperatures over 0–10 h post mortem than carcasses from the grazing animals, probably due to an insulating fat cover. Ultimate pH values were lowest in meat from the pellet‐fed deer. The meat from the grazing deer had significantly better colour stability at 1 day post‐slaughter and after 1, 3 and 6 weeks of refrigerated storage (?1.5 °C) in vacuum bags. After 3, 6 and 12 weeks of refrigerated storage the meat from the pellet‐fed deer had significantly higher drip loss. No difference was found in the amount of oxidation products (thiobarbituric reactive substances, TBARS) when comparing the treatment groups, although the amount of TBARS increased during storage. Muscle pigment content was significantly higher in grazing deer than in the pellet‐fed group. It was not possible to confirm a correlation between lipid and pigment oxidation in the meat, and the pigment content of the meat samples did not seem to have an influence on colour stability or oxidation product formation. Copyright © 2005 Society of Chemical Industry     

Production of Salmon Oil from Filleting Byproducts—Effects of Storage Conditions on Lipid Oxidation and Content of ω‐3 Polyunsaturated Fatty Acids

ABSTRACT: Filleting byproducts (heads, frame bones, skin, and down‐graded gutted fish) from farmed Atlantic salmon (Salmo salar) were separated into a solid/aqueous phase and a lipid phase (oil) using a scraped‐surface heat exchanger (90 °C to 95 °C) and a decanter centrifuge (93 °C). Effects of storage temperature (4 °C and 23 °C), atmosphere (air and N₂), and time (0 to 180 d), as well as an additional process step—a separator introduced after the decanter centrifuge, were investigated on the quality and storage stability of the produced oil. Samples were analyzed for the quality parameters peroxide (PV), anisidine (AV), and Totox value (TxV), content of free fatty acids (FFA), content of fatty acid methyl esters (FAME), especially the n‐3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and degradation of EPA and DHA related to the content of hexadecanoic acid (HDA) (ratios EPA/HDA and DHA/HDA). Storage temperature had significant effect on all the investigated quality parameters, especially on AV, PV, and TxV where a high storage temperature (23 °C) caused a 10‐fold, 2.5‐fold, and 4‐fold increase in AV, PV, and TxV, respectively. Storage atmosphere had significant effect on all the investigated parameters, except on the DHA/HDA ratio, where storage under an N₂ atmosphere significantly preserved the quality of the oil compared with storage in air. Generally, no significant effect of storage time on the investigated quality parameters was observed before 120 d of storage. No effect on quality was observed when introducing an additional processing step (separator) after the decanter centrifuge. Salmon oil is a stable product, and even more so when stored at appropriate conditions (under nitrogen atmosphere at refrigerated temperatures).     

Concentration‐dependent antioxidant activities of conjugated linoleic acid and α‐tocopherol in corn oil

BACKGROUND: Antioxidants prevent rancidity (lipid peroxidation) and natural antioxidants, e.g., α‐tocopherol, likely provide additional value to oil‐based food products because of their health benefits. Conjugated linoleic acid (CLA) has potential health benefits and may exhibit antioxidant properties. The main aim of this study was to compare the antioxidant efficacy of α‐tocopherol, trans‐10, cis‐12‐CLA and cis‐9, trans‐11‐CLA (in graded concentrations) added to antioxidant‐stripped corn oil. RESULTS: As compared to α‐tocopherol, both CLA isomers displayed significant inhibition of corn oil lipid peroxidation induced by copper. Inhibition of thiobarbituric acid reactive substances (TBARS) were CLA concentration dependent for both isomers but with significant inhibition occurring at 0.1 and 1 ppm of CLA isomers or α‐tocopherol, respectively (P < 0.05). Graded concentrations of α‐tocopherol, and for both CLA isomers and time, had significant effects on TBARS formation (P < 0.0001). There were significant effects in interactions between graded concentrations and time for both CLA isomers (P < 0.0001) but not for α‐tocopherol (P > 0.05). CONCLUSION: CLA compounds could serve as useful food antioxidants and provide additional value because of their potential bioactivity in disease prevention. Copyright © 2007 Society of Chemical Industry     

Oxidative stability of camelina oil in salad dressings,mayonnaises and during frying

Oxidative stability of omega‐3 rich camelina oil in food products and during frying was evaluated and compared with sunflower oil. Camelina oil‐based salad dressings were of similar oxidative stability to those prepared with sunflower oil, as indicated by predominantly insignificant (P > 0.05) differences in peroxide values (PV), ρ‐anisidine values (AV), total oxidation values (TOTOX), conjugated diene levels (CD) and conjugated triene levels (CT). However, thiobarbituric acid reactive substances (TBARS) were significantly higher (P < 0.05) for camelina oil and salad dressings throughout storage. Camelina and sunflower oils, alone and in salad dressings or mayonnaises, were acceptable to a sensory analysis panel with slightly lower scores for camelina oil. PV, AV and TOTOX values were similar for camelina and sunflower oil during deep frying but while PVs remained low (<10 meq kg^?1), AV and TOTOX values increased quickly. TBARS values were significantly higher in deep‐frying camelina oil and ‘fishy’ odours were observed.     

Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal

International dietary guidelines advocate replacement of saturated and trans fat in food with unsaturated oils. Also, there is growing interest in incorporating highly unsaturated omega‐3 oils in to food products due to beneficial health effects. A major obstacle to incorporating highly unsaturated oils in to food products is the extreme susceptibility to oxidative deterioration. Oil bodies were prepared from tuna oil, oleosin, and phospholipid mimicking natural oil bodies within oilseed. Oleosin was extracted from canola (Brassica napus) meal by solubilization in aqueous sodium hydroxide (pH 12) and subsequent precipitation at its isoelectric point of pH 6.5. The tuna oil artificial oil bodies (AOBs) readily dispersed in water to produce oil‐in‐water (o/w) emulsions, which did not coalesce on storage and were amenable to pasteurization using standard conditions. Accelerated oxidation studies showed that these AOB emulsions were substantially more resistant to lipid oxidation than o/w emulsions prepared from tuna oil using Tween40, sodium caseinate, and commercial canola protein isolate, respectively. There is potential to use commercial canola meal, which is cheap and abundant, as a natural source of oleosin for the preparation of physically and oxidatively stable food emulsions containing highly unsaturated oils.     

Effects of storage conditions on oxidative stability of soybean oil

Soybean oil in the presence or absence of 200 µg g^?1 tert‐butyl hydroquinone (TBHQ) was subjected to accelerated oxidative storage at 60 °C for 10 days or stored at room temperature for 12 months. Tocopherol contents of the oil decreased, whereas the headspace volatiles and peroxide values (PV) increased as the storage time increased. During accelerated storage, TBHQ was effective in retarding the formation of hydroperoxides and headspace volatiles in the oil. TBHQ also protected tocopherols, especially α‐tocopherol, from oxidation. During long‐term room‐temperature (LTRT) storage, the changes in PV between the oils with and without TBHQ were similar, but the oil with TBHQ had lower headspace volatile contents than that without TBHQ. Headspace volatile analysis was more suitable than PV measurement for predicting the oxidative stability of soybean oil during LTRT storage. The contents of hexanal or (E)‐2‐heptenal in the oil at 1–5 days of accelerated storage could be used to predict those of the corresponding compound in the oil at 0–4 weeks of LTRT storage. Copyright © 2005 Society of Chemical Industry     

Effects of Accelerated Storage on the Quality of Kenaf Seed Oil in Chitosan‐Coated High Methoxyl Pectin‐Alginate Microcapsules

The objective of this research was to study the oxidative stability and antioxidant properties of microencapsulated kenaf (Hibiscus cannabinus L.) seed oil (MKSO) produced by co‐extrusion technology upon accelerated storage. The combination of sodium alginate, high methoxyl pectin, and chitosan were used as shell materials. The oxidative stability of the kenaf seed oil was determined by iodine value, peroxide value, p‐Anisidine value, total oxidation (TOTOX), thiobarbituric acid reactive substances assay, and free fatty acid content. Total phenolic content, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) cation radical‐scavenging assay and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging assay were used to examine the antioxidant properties of oils. Oxidative stability tests showed that bulk kenaf seed oil (BKSO) was oxidized significantly higher (P < 0.05) than MKSO. The total increment of TOTOX value of BKSO was 165.93% significantly higher (P < 0.05) than MKSO. Co‐extrusion technology has shown to be able to protect kenaf seed oil against lipid oxidation and delay the degradation of natural antioxidants that present in oil during storage.     

Oxidative stability of soybean oil in oleosomes as affected by pH and iron

The oxidative stability of oil in soybean oleosomes, isolated using the Enzyme-Assisted Aqueous Extraction Process (EAEP), was evaluated. The effects of ferric chloride, at two concentration levels (100 and 500 μM), on lipid oxidation, was examined under pH 2 and 7. The peroxide value (PV) and thiobarbituric acid-reactive substance (TBARS) value of oil, in oleosome suspensions stored at 60 °C, were measured over a 12 day period. The presence of ferric chloride significantly (P < 0.05) affected the oxidative stability of oil in the isolated oleosome, as measured by the PV and TBARS. Greater lipid oxidation occurred under an acidic pH. In the pH 7 samples, the positively charged transition metals were strongly attracted to the negatively charged droplets. However, the low ζ-potential and the high creaming rate at this pH, may have limited the oxidation. Freezing, freeze–drying or heating of oleosomes have an insignificant impact on the oxidative stability of oil in isolated soybean oleosomes. Manufacturers should be cautious when adding oleosomes as ingredients in food systems containing transition metal ions.     

Changes in chemical quality indices during long‐term storage of palm‐olein oil under heated storage and transport‐type conditions

Six quality indices, namely free fatty acids (FFA), peroxide value (PV), anisidine value (AV), oxidative stability index (OSI), total tocopherols and headspace volatiles (hexanal, t‐2‐hexenal and t,t‐2,4‐decadienal), were evaluated in a long‐term storage trial of 52 weeks at 50 °C of palm‐olein, a monounsaturated oil. Three concentrations of copper (0.035, 0.17 and 0.69 mg kg^?1) were added. FFA values for all the sample treatments increased slightly over the storage period but remained within acceptable limits. PV of the copper‐containing samples declined initially and then remained stable up to week 40, after which it increased slightly for the 0.035 and 0.17 mg kg^?1 samples. However, PV of the control (no added copper) increased steadily to above the acceptable limit. AV of the copper‐containing samples increased much more than that of the control. OSI and total tocopherol values of the copper‐containing samples were markedly lower than those of the control. t‐2‐Hexenal did not increase during the storage period, whereas hexanal increased in the copper‐containing samples but at a slower rate than in the control. Conversely, the copper‐containing samples had high levels of t,t‐2,4‐decadienal but the control had none. AV, OSI and total tocopherols are the most valuable quality indices for assessing monounsaturated oil quality, whereas FFA, PV and headspace volatiles can be misleading. Copyright © 2003 Society of Chemical Industry     

Effect of seed moisture content on the grinding kinetics,yield and quality of soybean oil

Grinding kinetics of soybeans at different moisture content (6%, 8% and 12%) were investigated. The hardness of soybean particles increased and showed brittle characters as the moisture content decreased. Three theoretical models for grinding, such as the Rittinger, Kick, and Bond model, were applied to characterize the grinding process of soybeans. The lower moisture content showed less grinding constants including Bond’s work index. Sigmoid model was successfully applied to describe the changes in particle size of soybeans at different moisture contents during grinding (r² > 0.96). The TBARS (thiobarbituric acid reactive substances) at different size of soybean flours were measured at 25 °C and 50 °C for 20 days and the yield of oil composition at different size of soybean flours were measured. As the particle sizes decreased, the TBARS values increased during storage, while the oil yield from soybean flours increased.     

Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage

The effect of dietary soybean oil on lipid and protein oxidation in low and high fat pork patties made from quadriceps femoris during chill storage in a high oxygen atmosphere packaging (80% O(2)/20% CO(2)) in the dark for 7 days was investigated. Pigs were fed either a standard diet or a diet added 2% soybean oil. After slaughter high fat pork patties were prepared for both feeding regimes by addition of back fat from pigs fed the same diet whereas low fat pork patties were prepared without addition of back fat. The 2% soybean diet increased the amount of unsaturated fat in the pork. Secondary lipid oxidation products determined as thiobarbituric acid reactive substances (TBARS) were found to increase in the pork patties with increased unsaturated fat. Increased unsaturated fat in the pork patties had no effect on protein oxidation determined as free protein thiol content and protein carbonyl content. A small, but significant increase in protein oxidation was found in the high fat pork patties independent on dietary fat. In conclusion, protein oxidation is unaffected by dietary fat in pork patties during chill storage for periods normally used in retail trade, and lipid and protein oxidation are not coupled under these conditions.     

Lipid and Cholesterol Oxidation in Whole Milk Powder during Processing and Storage

The influence of animal feed quality on lipid and cholesterol oxidation in whole milk powder was investigated. Powders from a herd receiving a ‘supplemented’ diet showed reduced PV (p < 0.01) and TBARS (p < 0.09) compared to a ‘restricted’ herd, after storage in both vacuum and sachet-packs and less (p < 0.003) cholesterol oxidation products (COPs). High pre-heating temperatures resulted in higher levels of PV, TBARS and COPs in fresh whole milk powders than low pre-heat temperatures, but after storage the reverse occurred. Superior animal feed quality and proper control of processing and storage conditions enhanced oxidative stability of whole milk powder. Lipid and cholesterol oxidation were positively correlated (p < 0.001).