A comparison of oil stability based on the metrohm rancimat with storage at 20°C

This is the authors' abstract. We don't add key points for this paper.

The induction time for oxidative stability by the Rancimat method has been compared with peroxide development during storage at 20°C for six edible oils and rapeseed oil samples with added metal ions, antioxidants or phosphatidylethanolamine. The Rancimat method correlated highly (r=0.966; P =0.000) with oil stability measured by peroxide development for all samples except the oils containing added phosphatidylethanolamine or added butylated hydroxytoluene.