Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In‐oil Preserved Vegetables

An experimental investigation was carried out on several in‐oil preserved vegetables to evaluate the quality and genuineness of different oils used as liquid medium. The results obtained showed that the lipids released by vegetables to the oils are negligible, and that the routine analyses are not fully effective to assess the quality of the oils. More reliable results may be achieved from the percent determination of trans isomers, and from the classes of oxidation, polymerization, and hydrolysis substances contained in the polar compounds. In sunflower seed oils, much higher contents of trans isomers ( p < 0.001), triglyceride oligopolymers, and oxidized triglycerides ( p < 0.01) have been observed as compared to olive and extra virgin olive oils.