Keeping properties of edible oils—Part I. The use of accelerated tests for assessment of the keeping properties of oils and the value of antioxidants

Assessment of oil quality by two accelerated oxidation tests gave little or no correlation with organoleptic asessment during storage. Improvements in quality of oils refined in the factory, to which antioxidants had been added, are indicated by the accelerated tests but are not reproduced in normal storage. Howver a treatment of the oils with alumina, as a part of the refining process replacing earth bleaching, appears to remove antagonistic factors, and under these circumstances the addition of antioxidant has a pronounced effect.