chemiluminescence study of the oxidation of vegetable oils and model compounds and the effects of antioxidants

Chemiluminescence was used to study the course of oxidation of sunflower oil samples at a number of temperatures between 70 and 121 degrees C. The induction time was determined for each sample and used to estimate the shelf life of the oils at 25 degrees C. In addition, chemiluminescence during oxidation in air on alumina at 80 degrees C was used to study both sunflower oil and, as a model compound, methyl linoleate with and without added artificial antioxidants. By using the method of inhibitors, the reaction rate and level of hydroperoxide were determined. It was also possible to determine the level of naturally occurring antioxidant in vegetable oil.