Various types of edible oils are available for cooking and for use in the kitchen. Oils range from plant oils, such as sunflower, soy, peanut, palm, coconut, olive oils, a mixture of oils to animal fats, such as salmon oil.
Antioxidants are typically used to enhance shelf life and preserve the quality of edible oils and fats. They suppress oxidation reactions by participating in or interfering with the lipid autoxidation reaction cascade through various mechanisms.
Different oils have different oxidation rates and antioxidants have different effectiveness in enhancing their shelf life and preserving their quality. With the VELP OXITEST Oxidation Stability Reactor analyses were conducted and key findings highlight distinguishing aspects for each oil tested.