Application of the Oxitest® Method to Evaluate the Oxidation Stability of Edible Oils at Different Working Temperatures under Accelerated Conditions

Lipid oxidation is one of the most serious problems occurring during storage of fatty foods, causing a shortage of their shelf-life. Oxitest® reactor has been successfully used to measure the resistance to oxidation of raw materials and finished food-feed without preliminary fat separation. Oxitest® is based on the absolute oxygen pressure change in a closed and thermostatic chamber, assumed as the oxygen uptake by reactive substances. This poster presents the test which allows you to obtain an oxidation curve, characterized by an Induction Period as the time required to reach an end point of oxidation corresponding to either a level of detectable rancidity or a sudden change in the rate of oxidation.