| Abstract: | Evaluation of the Degree of Preoxidation and Oxidative Stability of Vegetable Oils on the Basis of Benzidine or Anisidine Value It is known that the preoxidation of oils can be detected by a rise in benzidine value and an increase in absorbence at 232 and 268 nm. In order to determine the relationship between these values and the oxidative stability of oils, fully refined vegetable oils (soybean, sunflower, peanut and rapeseed) were oxidized such that only hydroperoxides were formed. These oils were then subjected to a second refining and finally their oxidative stability was studied using the automatic SWIFT test. It was found that a highly significant correlationship exists between the length of the SWIFT induction period and the magnitude of benzidine value as well as the UV absorbence. |
