Methods for stability and antioxidant measurement

Abstract

Abstract A great variety of books and technical papers has been published dealing in detail with the basic chemistry of rancidity in fats and oils and the techniques which have been investigated as a means of determining the stability characteristics of fats and oils as well as the effectiveness of various agents, such as antioxidants, in improving those stability characteristics. This review of methods for stability and antioxidant measurement is intended to serve as a relatively brief outline of that particular area of fat and oil technology.