Application Note: Edible oil oxidation monitoring with the microESR
It occurs during storage and is caused by oxidation of unsaturated fatty acids, resulting in foul odours and tastes in the product. Oxidative stability is affected by a number of factors such as oxygen, temperature, presence of metals and light.
The resistance of edible oil to oxidation is assisted by endogenous or added antioxidants. Although oxidation is inevitable over time, it can be minimised by optimising processing methods and storage conditions to provide maximum shelf life.
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