Table 2.
Composition of experimental corn oil, as is basis1
| Item | Control | Peroxidized |
|---|---|---|
| Moisture, % | 0.07 | 0.36 |
| Insoluble impurities, % | 0.02 | 0.01 |
| Unsaponifiable matter, % | 0.82 | 0.85 |
| Free fatty acids, % | 0.06 | 0.35 |
| Iodine value | 118 | 120 |
| Peroxide value, mEq/kg fat | ||
| Initial2 | 3 | 163 |
| 4 h AOM3 | 5 | 148 |
| 20 h AOM | 7 | 442 |
| Anisidine value4 | 3 | 30 |
| Oxidative stability index5, h | 47.8 | 0.8 |
| Hexanal, ppm | <5 | 61 |
| 2,4-Decadienal, ppm | 15 | 1,080 |
| TBHQ6, ppm | 197 | 18 |
1Analysis of oxidative stability index, hexanal, 2,4-decadienal and TBHQ were conducted by Kemin Industries (Des Moines, IA), while the other analyses were conducted by New Jersey Feed Laboratory Inc. (Trenton, NJ).
2The New Jersey Feed Laboratory Inc. (method 965.33; AOAC, 2007) and Kemin Industries, Inc. both analyzed initial peroxide value and the mean of these values is reported here.
3Active oxygen method, Cd 12 to 57 (AOCS, 2010).
4Anisidine value is a relative measure used to determine aldehyde content of peroxidized oils.
5OSI, method Cd 12B-92 (AOCS, 2010).
6Tertiary butyl hydroquinone, liquid antioxidant added at 0.1% of lipid.