This work presents a comparison between a new method for the determination of the oxidative stability of edible oils at frying temperatures, based on near‐infrared emission spectroscopy (NIRES), and the Rancimat method at 110 °C. In the NIRES‐based method, the induction time (IT) is determined by means of the variation of the emission band at 2900 nm during heating at 160 °C. The comparison between the IT values obtained with the two methods for 12 samples of edible oils shows some correlation for samples of the same type once there is an agreement on the sequence of highest to lowest IT values between the methods, but a poor correlation considering all samples (correlation coefficient of 0.78). This lack of correlation demonstrates that the results obtained with the Rancimat method cannot be used as an indication of the oxidative stability, or the resistance to degradation, of edible oils at frying temperatures. The difference in the heating temperatures used in the two methods leads to 20–36 times higher IT values for the Rancimat method in relation to the NIRES‐based method, but with similar repeatabilities (2.0 and 2.8%, respectively).
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Gonzaga et al. (2007) studied this question.
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