TY - JOUR
T1 - Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products
AU - Amft, Jonas
AU - Meissner, Philipp M.
AU - Steffen-Heins, Anja
AU - Hasler, Mario
AU - Stöckmann, Heiko
AU - Meynier, Anne
AU - Birault, Lucie
AU - Velasco, Joaquín
AU - Vermoesen, Ann
AU - Perez-Portabella, Ines
AU - Prió, Blanca
AU - Porcellana, Tito
AU - Forte, Emanuele
AU - Yesiltas, Betül
AU - Merkx, Donny
AU - Hennebelle, Marie
AU - Wang, Jianli
AU - van Duynhoven, John
AU - Losada-Barreiro, Sonia
AU - Bravo-Diaz, Carlos
AU - Bernal, Claudio
AU - Abramovič, Helena
AU - Manzanos, María J.
AU - Martínez-Yusta, Andrea
AU - Nieva-Echevarría, Bárbara
AU - Guillén, María D.
AU - Frühwirth, Sarah
AU - Pignitter, Marc
AU - Wołosiak, Rafał
AU - Derewiaka, Dorota
AU - Costa, Marlene
AU - Paiva-Martins, Fátima
AU - Jacobsen, Charlotte
AU - Schwarz, Karin
N1 - Publisher Copyright:
© 2023 The Authors. European Journal of Lipid Science and Technology published by Wiley-VCH GmbH.
PY - 2023
Y1 - 2023
N2 - Accelerated storage tests are frequently used to assess the oxidative stability of foods and related systems due to its reproducibility. Various methods and experimental conditions are used to measure lipid oxidation. Differences between laboratories make it necessary to determine the repeatability and reproducibility of oxidation tests performed under the same conditions. The objective of the present interlaboratory study was to evaluate the outcome of a storage test for two different bulk oils, sunflower oil (SFO) and rapeseed oil (RSO), during a period of 9 weeks at 20°C, 30°C, 40°C, and 60°C. Sixteen laboratories were provided with bottled oils and conducted the storage tests according to a detailed protocol. Lipid oxidation was monitored by the formation of conjugated dienes (CD) and the activation energy (Ea) was determined for comparative purposes and statistically evaluated. An increase in CD formation was observed for both oils when the storage temperature was increased in all laboratories. The Ea,1 ranged from 47.9 to 73.3 kJ mol−1 in RSO and from 27.8 to 62.6 kJ mol−1 in SFO, with average values of 58.2 and 46.8 kJ mol−1, respectively. The reproducibility coefficients were 10.9% and 18.2% for RSO and SFO, respectively.
AB - Accelerated storage tests are frequently used to assess the oxidative stability of foods and related systems due to its reproducibility. Various methods and experimental conditions are used to measure lipid oxidation. Differences between laboratories make it necessary to determine the repeatability and reproducibility of oxidation tests performed under the same conditions. The objective of the present interlaboratory study was to evaluate the outcome of a storage test for two different bulk oils, sunflower oil (SFO) and rapeseed oil (RSO), during a period of 9 weeks at 20°C, 30°C, 40°C, and 60°C. Sixteen laboratories were provided with bottled oils and conducted the storage tests according to a detailed protocol. Lipid oxidation was monitored by the formation of conjugated dienes (CD) and the activation energy (Ea) was determined for comparative purposes and statistically evaluated. An increase in CD formation was observed for both oils when the storage temperature was increased in all laboratories. The Ea,1 ranged from 47.9 to 73.3 kJ mol−1 in RSO and from 27.8 to 62.6 kJ mol−1 in SFO, with average values of 58.2 and 46.8 kJ mol−1, respectively. The reproducibility coefficients were 10.9% and 18.2% for RSO and SFO, respectively.
KW - Activation energy
KW - Schaal Oven test
KW - Statistical modeling
KW - Temperature
KW - Vegetable oil
U2 - 10.1002/ejlt.202300067
DO - 10.1002/ejlt.202300067
M3 - Journal article
AN - SCOPUS:85166980832
SN - 1438-7697
VL - 125
JO - European Journal of Lipid Science and Technology
JF - European Journal of Lipid Science and Technology
IS - 10
M1 - 2300067
ER -