Comparative Study of Edible Oils Commonly Used in Egypt in View of Their Physico- Chemical Characteristics and Oxidation Kinetics

Abstract

The oxidative stability (OS) of the edible oils commonly used in Egypt were compared using rancimat. These include refined sunflower (SF), soybean (SB), corn (CO) and palm olein (PO) oils. The Physicochemical characteristics of these oils have been identified as well as their fatty acid composition. Their oxidation rates were measured at three different temperatures being 100,110 and 120° C. In view of
the results of those tests, the oxidation rate constant; k as well as other thermo dynamic properties such as the Activation energy (Ea), Arrhenius factor (Arrh.Factor), activation enthalpies (ΔH) and entropies (ΔS) were estimated. The Shelf-lives hours, days and months (predication index IP25) of all the tested oil samples have been also predicted.