Oxidative Stability of Commodity Fats and Oils: Modeling Based on Fatty Acid Composition

Adrian L. Kerrihard, Kornél Nagy, Brian D. Craft, Maurizio Beggio, Ronald B. Pegg

Research output: Contribution to journalArticlepeer-review

34 Scopus citations


Although fatty acid (FA) composition is known to be of fundamental importance to oxidative stability in lipids, consistent quantifications of the magnitude of this association have proved elusive. The objective of this study was to quantify the relationship between FA composition and stability on a large scale within comparable lipid systems, with the numerical effects of individual outcome factors (e.g. output of a singular assay, oxidative products after a brief period of time, etc.) attenuated by incorporation into a comprehensive summation of stability. The stability of 50 plant-based oils and fats was modeled according to FA composition, utilizing a quantification of stability that encompassed the complete oxidation curves of four distinct classical assays (two 1° and two 2° oxidation assessments) throughout 2 months of accelerated storage (60 °C). In our models, the concentrations of monounsaturated FA (MUFA), diunsaturated FA (DiUFA), and triunsaturated FA (TriUFA) together demonstrated a very strong correlation with our consolidated measure of stability (r 2 = 0.915; greater than observed with our assessments by individual assays). The resultant model also indicated the relative effect upon magnitude of oxidation of MUFA:DiUFA:TriUFA to be approximately 1:3:12 - substantially greater than the 1:2:3 ratio of their relative unsaturation.

Original languageEnglish
Pages (from-to)1153-1163
Number of pages11
JournalJAOCS, Journal of the American Oil Chemists' Society
Issue number8
StatePublished - 3 Aug 2015


  • 2-Thiobarbituric acid reactive substances
  • Autoxidation
  • Conjugated dienes and trienes
  • Lipid oxidation
  • Mathematical modeling
  • Oxidative stability
  • Peroxide value
  • p-Anisidine value


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