Oxidative stability and shelf-life evaluation of selected culinary oils

@article{Kochhar2009OxidativeSA,
  title={Oxidative stability and shelf-life evaluation of selected culinary oils},
  author={S. Parkash Kochhar and C. Jeya K. Henry},
  journal={International Journal of Food Sciences and Nutrition},
  year={2009},
  volume={60},
  pages={289 - 296}
}
  • S. Kochhar, C. Henry
  • Published 1 January 2009
  • Chemistry, Medicine
  • International Journal of Food Sciences and Nutrition
Four out of eight ‘healthier’ oils—namely, almond oil, avocado oil, hazelnut oil and macadamia nut oil—studied were rich sources of monounsaturated fatty acids like olive oil. Grape seed oil, rice barn oil (marketed recently), toasted sesame oil and walnut oil contained high levels of essential fatty acids. The order of oxidative stability determined by Rancimat measuring of the induction period at four temperatures (90°C, 100°C, 110°C, and 120°C) was found to be macadamia oil > rice bran oil… 
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TLDR
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