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March 1, 2004Journal of Food Science

Relationships among Headspace Oxygen, Peroxide Value, and Conjugated Diene Content of Soybean Oil Oxidation

Hyun Jung Chung Abdullah S. Çolakoğlu David B. Min

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Abstract

Relationships among headspace oxygen uptake, peroxide value, and conjugated dienes content in the oxidation of soybean oils in a gas‐tight bottle were studied for 24 h under light and 96 h in the dark at 55°C. The theoretical peroxide value determined by oxygen uptake continuously increased as storage time increased. The headspace oxygen method is simple and reproducible and may be the best analytical method to evaluate the oxidative stability of oils.

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Chung et al. (2004) studied this question.

synapsesocial.com/papers/6ab08c09356049a1903f302b https://doi.org/10.1111/j.1365-2621.2004.tb15507.x

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