The effect of temperature on the induction time of a stabilized oil

Soybean oil was fortified with the antioxidants BHT (butylated hydroxytoluene), BHA (butylated hydroxyanisole), TBHQ (tertiary butylhydroquinone), rosemary extract (Herbalox® Seasoning) and tocopherol. Induction times were determined against a control on each sample in a Metrohm Rancimat over a temperature range of 80°C to 180°C. A linear effect of the data was obtained when the log of induction time was plotted against temperature. The Metrohm Rancimat was found to be capable of determining induction times within the range of 0.5 to 70 hr.