The values of oxidative induction time (OIT), Table 3, obtained by analyzing the PDSC curves, Fig. 1, showed that corn oil is 2.6 times more stable than sunflower oil and 1.1 times more stable than soybean oil. These results are within the expected range, as although sunflower oil did not show detectable amounts of linolenic acid, it was the vegetable oil with the highest percentage of linoleic acid. Such higher tendency to oxidation of sunflower oil was also noticed upon the application of Eq. 1. Such equation was formulated based on kinetic studies and it estimates the oxidability of a vegetable oil, from the composition of its polyunsaturated fatty acids [18]. Upon the usage of Eq. 1, the oxidability values were calculated as: sunflower oil (0.57), soybean oil (0.55), and corn oil (0.45).
The values of oxidative induction time (OIT), Table 3, obtained by analyzing the PDSC curves, Fig. 1, showed that corn oil is 2.6 times more stable than sunflower oil and 1.1 times more stable than soybean oil. These results are within the expected range, as although sunflower oil did not show detectable amounts of linolenic acid, it was the vegetable oil with the highest percentage of linoleic acid. Such higher tendency to oxidation of sunflower oil was also noticed upon the application of Eq. 1. Such equation was formulated based on kinetic studies and it estimates the oxidability of a vegetable oil, from the composition of its polyunsaturated fatty acids [18]. Upon the usage of Eq. 1, the oxidability values were calculated as: sunflower oil (0.57), soybean oil (0.55), and corn oil (0.45).
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