Comparative assessment of edible oil oxidative stability through accelerated stability study

Introduction and Aim: The oxidative stability of edible oils is a critical factor influencing their health benefits and suitability for various food applications. The fatty acid composition significantly impacts the susceptibility of oils to oxidation. Edible oils play a pivotal role in cooking and food production, making their oxidative stability a matter of paramount importance. Oxidative stability affects product quality, shelf life, nutritional value, and health benefits. Accelerated oxidative stability tests have emerged to address these challenges more efficiently. Therefore, the objective of the current study was to evaluate the oxidative stability of five edible oils at consistent 90°C: Fish Oil (FO), Coconut Oil (CO), Rice Bran Oil (RBO), Sunflower Oil (SFO) and Palm Oil (PO). Materials and Methods: Edible oils were procured from the local market. Fish Oil (FO) was acquired from Janatha Aqua products, the oxidative stability of oils was evaluated by using OXITEST apparatus. Results: The observed results revealed distinct oxidative stability profiles for each oil. CO exhibited the highest stability with an Oxidation Induction Time (OIT) of 136 hours and 38 minutes, highlighting its suitability for high-temperature cooking. PO and RBO showed moderate stability (OIT: 49h 11m and 26h 15m). SFO displayed lower stability (OIT: 10h 9m), while FO was the least stable (OIT: 54m) due to its high unsaturated fatty acid content. Conclusion: Collectively, the OXITEST provides valuable insights into the oxidative stability of fats and oils, standing out for its real-time, accelerated testing capabilities, and providing faster insights into oxidation behaviour compared to traditional methods.