Oxidative Stability of Conventional and High-Oleic Vegetable Oils with Added Antioxidants

The oxidative stability of conventional and high-oleic varieties of commercial vegetable oils, with and without added antioxidants, was evaluated using the oil stability index (OSI). Oil varieties studied were soybean (SOY), partially-hydrogenated soybean (PHSOY), corn (CORN), sunflower (SUN), canola (CAN), high-oleic canola (HOCAN), very high-oleic canola (VHOCAN), oleic safflower (SAF) and high-oleic sunflower (HOSUN). One or more commercial antioxidants were added to the four most stable oils at supplier-recommended levels: rosemary extract (RM; 1,000 ppm), ascorbyl palmitate (AP; 1,000 ppm), tert -butylhydroquinone (TBHQ; 200 ppm), and mixed tocopherols (TOC; 200 ppm). OSI in hours (h) at 110 °C of the conventional oils were 5.2, 7.6, 8.4, 9.8, 10.9 and 14.3 h for SUN, SOY, CAN, CORN, PHSOY and SAF, respectively. OSI of high-oleic variants were 12.9, 16.5 and 18.5 h for HOCAN, HOSUN and VHOCAN, respectively. Maximum OSI values for the four most stable oils when treated with antioxidants, were 40.9, 48.5, 48.8 and 55.7 h for HOCAN, VHOCAN, SAF and HOSUN, respectively. Addition of TBHQ, alone and in combination with other antioxidants, resulted in the greatest increase in oxidative stability of SAF and other high-oleic oils evaluated. AP had a positive synergistic effect when used with TBHQ, while RM decreased TBHQ effectiveness.