Effect of accelerated oxidation conditions on the oxidative stability of soybean oil

The effects of temperature on the oxidation of enzyme- assisted aqueous extraction processing ( EAEP) soybean oil, hexane- extracted soybean oil and refined soybean oil were investigated. All oils were stored at 25 ~80℃ for 0~60 day, respectively.Degree of oxidation was measured in terms of peroxide value ( POV) , p- anisidine value ( p AV) , conjugated dienes, conjugated trienes and fatty acids composition.The results showed that the rates of increase in POV of all oils were strongly dependent on storage temperature. And the oxidation stability of first degree soybean oil was worst for its significantly higher than the others. The induction period ( IP) decreased gradually with increasing storage temperature in both oils. The storage stability of oils follow: solvent extraction of soybean oil > EAEP of soybean oil > the first grade soybean oil.