Table 2.

Indicative measures of lipid peroxidation measures in original lipids (OL) exposed to slow (SO) or rapid peroxidation (RO) conditions [11]¹

Items	Corn oil			Canola oil			Poultry fat			Tallow
	OL	SO	RO	OL	SO	RO	OL	SO	RO	OL	SO	RO
Crude fat, %	99.34	99.36	99.26	99.16	99.50	99.26	95.52	96.42	98.23	98.04	98.68	99.02
Free fatty acids, %	0.28	0.48	0.65	0.36	0.57	0.58	3.62	3.65	3.17	1.99	3.10	2.28
Total MIU2	1.00	1.02	1.22	1.01	0.89	0.96	2.24	1.01	1.23	0.78	0.60	0.64
Moisture, %	0.06	0.00	0.06	0.08	0.00	0.00	0.19	0.02	0.07	0.15	0.10	0.07
Insolubles, %	0.02	0.04	0.08	0.02	0.02	0.02	1.08	0.08	0.22	0.22	0.16	0.23
Unsaponifiables, %	0.92	0.98	1.06	0.91	0.87	0.94	0.97	0.93	0.94	0.41	0.34	0.34
Fatty acids, %
Myristic (14:0)	0.06	0.06	0.07	0.08	0.09	0.08	0.63	0.63	0.65	3.03	3.21	3.29
Palmitic (16:0)	10.76	11.90	12.11	3.95	4.39	4.43	24.69	24.49	24.68	24.50	24.68	25.94
Palmitoleic (16:1)	0.10	0.10	0.12	0.22	0.23	0.23	7.11	7.39	7.19	2.55	2.71	2.55
Stearic (18:0)	1.71	1.91	1.93	1.78	1.93	1.95	5.93	5.62	5.80	21.59	20.00	21.97
Oleic (18:1)	27.70	29.84	29.80	64.57	65.47	66.82	38.07	39.16	39.20	32.03	33.48	30.62
Linoleic (18:2)	57.18	52.73	52.32	17.90	16.51	15.93	18.50	17.59	17.10	2.80	1.83	1.84
Linolenic (18:3)	0.79	0.62	0.63	7.09	5.73	5.01	0.77	0.67	0.69	0.22	0.12	0.11
U:S3	6.85	6.01	5.87	15.45	13.72	13.62	2.06	2.11	2.06	0.77	0.80	0.69
Iodine value4	125	119	118	105	100	98	73	73	72	35	35	32
Vitamin E, IU/g	0.40	<0.10	<0.10	0.29	<0.10	<0.10	<0.10	<0.10	<0.10	<0.10	<0.10	<0.10
Oxidation products
PV5, mEq/kg	1	151	2	1	239	12	1	57	2	1	29	3
p-Anisidine value6	<1	61.4	142.9	1	37.0	154.8	3	88	22	4	120	19
TBARS7, μmol/kg	16	225	119	45	968	622	79	151	58	58	61	41
Hexanal, mg/kg	<1	390	83	1	180	59	3	88	22	4	120	19
2,4-decadienal, ppm	72	3,728	1,345	7	1,091	511	30	442	169	47	261	125
HNE8, μmol/kg	0	194	594	0	105	221	0	2	0	0	13	6
AOM9, mEq/kg	103	575	528	112	419	533	4	298	5	<2	6	446
OSI10, h	8.4	<1.0	<1.0	9.2	<1.0	<1.0	24.6	<1.0	<1.0	12.1	<1.0	<1.0

¹OL: Lipids were stored as received without antioxidants or heating; SO, lipids heated for 72 h at 95°C with constant compressed air flow rate at 12 L/min; RO, lipids heated for 7 h at 185°C with constant compressed air flow rate at 12 L/min.

²Total of moisture, insolubles, and unsaponifiables content.

³Unsaturated to saturated fatty acid ratio.

⁴Iodine value was calculated as iodine value = (C16:1) × 0.95 + (C18:1) × 0.86 + (C18:2) × 1.732 + (C18:3) × 2.616 (Method Cd 1–25; AOCS, 1998).

⁵PV = peroxide value.

⁶There is no unit for p-anisidine value.

⁷TBARS = thiobarbituric acid reactive substances.

⁸HNE = 4-hydroxynonenal.

⁹AOM = active oxygen method measured as the peroxide value at 20 h of oxidation.

¹⁰OSI = oil stability index.