The effect of squalene on the thermostability of rapeseed oil

The effect was studied of squalene added in the amount from 0.10 to 1.0% on the thermostability of rapeseed oil during heating at 170 °C with changes in the content of unsaturated fatty acids, polar compounds, peroxides and values of dynamic viscosity as the basis for conclusion. Under the condition applied the addition of squalene retarded the degradation of unsaturated fatty acids and limited the extend of polymerization, the most significant efficiency being achieved with the highest squalene concentration. The addition of about 0.5% of squalene was proposed as practically applicable; higher squalene concentration gave no proportional increase in its protective effect.