The aim of this research was to monitor the formation of water and the changes in micelle size during the oxidation of sunflower oil and canola oil oxidized in purified and unpurified forms. In all oils, the water content and micellar size increased along with peroxide value (PV) until the end of the induction period (IP), and then the micelle size was reduced. After the induction period, water content continued to increase in unpurified sunflower but not in unpurified canola oil, which may be due to different pattern of degradation of their hydroperoxides. Practical application: This research allows better understanding of the initiation phase of lipid oxidation and for the first time provides data on the relation between water content, micellization, and hydroperoxide formation during the initial stage of lipid oxidation. Changes that take place during the oxidation of unsaturated fatty acids. The red line marks the induction period; □: tocopherol degradation; ○: ratio of unsaturated to saturated fatty acids; △: micelle size; ●: hydroperoxides; and ◊: water.
- Vegetable oil
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering