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How does the peroxide value of treating canola oil with an antioxidant compare to than of...

How does the peroxide value of treating canola oil with an antioxidant compare to than of non-treated oil differ after one month of storage if all other factors are the same? Explain.

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Answer #1

Canola oil is one of the best nutritious edible oils in the whole world, due to its high content of polyunsaturated fatty acids (PUFA) and it is a rich resource of vitamin E.
Lipid oxidation is the major cause of oil quality deteriorating in food industry. The rate of oxidation of fats and oils is affected by the light and heat, oxygen partial pressure, trace metal, and the degree of unsaturation of fatty acids.

The addition of synthetic antioxidants such as butylatedhydroxytoluene (BHT), butylatedhydroxyanisole (BHA), ter‐butyl hydroquinone (TBHQ) have been used to slow down the oxidation process over 50 years.

The quality of the oils is dependent on their chemical compositions, like the percentage of the degree of unsaturation. The peroxide value (PV), which depends on temperature, time and light, measures the extent of primary oxidation of oils (rancidification).

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