Comparison of oxygen bomb method to other methods for measuring oxidative stability of peanuts and peanut products
- 1 September 1973
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 50 (9) , 377-380
- https://doi.org/10.1007/bf02640844
Abstract
The active oxygen method of the American Oil Chemists' Society has been used extensively to evaluate the oxidative stability of fats and oils. The AOM lacks versatility, however, in that it can be used for only a few products such as lard and vegetable oils. Experience in our laboratory has shown that results also can differ widely, even on the same sample. Recent work with the oxygen bomb at the National Peanut Research Laboratory has shown that it is both reliable and accurate when compared to other methods for measuring the oxidative stability of peanuts and peanut products. Results with the oxygen bomb were compared to the active oxygen method and iodine value of the peants.Keywords
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