Electron spin resonance spectroscopy for evaluation of early oxidative events in semisolid palm oil

Electron spin resonance (ESR) spectroscopy was applied to study early oxidative events in semisolid palm oil in bulk. Oil was stored at mildly accelerated conditions of 50°C for 7 days and the free radical formation was followed with the addition of spin trap N‐tert‐butyl‐α‐phenyl‐nitrone. Dissolution of the oil samples in isooctane prior to ESR measurements stabilized the ESR signal allowing the changes in relative free radical concentrations during oil storage to be monitored. Formation of lipid hydroperoxides as primary lipid oxidation products was found to correlate with the tendency for the formation of free radicals in the oil during the storage and accordingly, ESR spectroscopy may be used to detect the early events in lipid oxidation in palm oil. However, the interference of added rosemary extract (RE) in ESR analyses was seen as an increased ESR signal while the efficiency of RE as antioxidant in palm oil was confirmed by isothermal DSC. Practical applications : ESR spectroscopy may be used to evaluate early events of oxidation in semisolid oils such as palm fat, which is widely used in food industry.