• DOI:10.1080/09637480903103774
Corpus ID: 44352150

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. Kochhar and C. Henry},
  journal={International Journal of Food Sciences and Nutrition},
  year={2009},
  volume={60},
  pages={289 - 296}
}

S. Kochhar, C. Henry

Published 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… CONTINUE READING

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