Edible oil

Highly User Friendly Free Radical Detector

Rancidity of vegetable oils is a major problem in food related industries. It occurs during storage and is caused by oxidation of unsaturated fatty acids, resulting in foul odors and tastes in the product. Oxidative stability is affected by a number of factors including oxygen, temperature, presence of metals and light. The resistance of edible oil to oxidation is enhanced by endogenous or added antioxidants. Although oxidation is inevitable over time, it can be minimized by optimizing processing methods and storage conditions for maximum shelf life.

ESR Forced Oxidation Assay

The assay uses the microESR (electron spin resonance)
benchtop spectrometer to measure free radical formation in
the oil. In this application, the edible oil sample is incubated
at 70 °C with a special reagent called a spin trap. The free
radicals that form are too short-lived for direct detection by
ESR. The radicals are trapped by the spin trap to form stable
complexes known as radical adducts. The radical adduct is
easily observed by ESR. The concentration of radical adducts
formed relates to the oxidative resistance of edible oil. Higher
levels of radical adducts indicate lower oxidation resistance.
Two kinds of oxidation measurements can be monitored with
the microESR ...

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