title: Evaluating and predicting the oxidative stability of vegetable oils with different fatty acid compositions.
abstract: The aim of this research was to evaluate the oxidative stabilities and qualities of different vegetable oils (almond, blend 1-8, camellia, corn, palm, peanut, rapeseed, sesame, soybean, sunflower, and zanthoxylum oil) based on peroxide value (PV), vitamin E content, free fatty acid, and fatty acid composition. The vegetable oils with different initial fatty acid compositions were studied under accelerated oxidation condition. It showed that PV and n-3 polyunsaturated fatty acid (PUFA) changed significantly during 21 d accelerated oxidation storage. Based on the changes of PV and fatty acid composition during the oxidation process, mathematical models were hypothesized and the models were simulated by Matlab to generate the proposed equations. These equations were established on the basis of the different PUFA contents as 10% to 28%, 28% to 46%, and 46% to 64%, respectively. The simulated models were proven to be validated and valuable for assessing the degree of oxidation and predicting the shelf life of vegetable oils.
authors.affiliation: State Key Lab of Food Science and Technology, University of Nanchang, Nanchang 330047, Jiangxi, China.
authors.forename: Hongyan
authors.initials: H
authors.lastname: Li
authors.forename: Ya-wei
authors.initials: YW
authors.lastname: Fan
authors.forename: Jing
authors.initials: J
authors.lastname: Li
authors.forename: Liang
authors.initials: L
authors.lastname: Tang
authors.forename: Jiang-ning
authors.initials: JN
authors.lastname: Hu
authors.forename: Ze-yuan
authors.initials: ZY
authors.lastname: Deng
mesh_terms: D005227:Fatty Acids / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D005504:Food Analysis; D008962:Models, Theoretical; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry*; D014810:Vitamin E / Q000032:analysis
chemical_list: D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D010545:Peroxides; D010938:Plant Oils; D014810:Vitamin E