Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy.

• Electron spin resonance (ESR) spectroscopy has been evaluated on the oxidative stability of oils. • Induction Periods (IP) have been determined by Boltzmann equation fitting. • ESR method can predict the oxidative stabilities provided by the Rancimatt method. Evaluation on the oxidative stability of oils, based on the tendency of free radicals production, can be operated by using electron spin resonance (ESR) spectroscopy. Induction Periods (IP) can be determined by Boltzmann equation fitting under accelerated conditions (heated). The IPs were compared with IPs of Rancimat method, and high linear correlation was found between these two methods (r = 0.996 and 0.985 separately), suggesting that ESR method can predict the oxidative stabilities provided by the Rancimatt method. This study indicated that ESR provided a sensitive method to evaluate the oxidative stability of edible oils. [ABSTRACT FROM AUTHOR]