Abstract
In order to investigate effect of metal ion and antioxidant on rancidity of crude rapeseed oil (CRO), $Fe^{2+}$, $Cu^{2+}$, $Co^{2+}$, $Ni^{2+}$, $Cr^{2+}$, $Sn^{2+}$, $Mn^{2+}$, $Zn^{2+}$, and antioxidants including BHA, Vitamin C, and Tocopherol were used. The specific gravity and refractive index of CRO were $0.92g/cm^3$ and 1.45, respectively. The chromaticities of light, red, and yellow in CRO were 88.6 and 98.7, respectively. Among various fatty acids, Oleic acid (C18:1) concentration was highest, 62.3% and Linoleic acid (C18:2) concentration was 19.16%. In the case of Linolenic acid (C18:3) and Palmitic acid (C16:0), they were 9.88 and 5.2%, respectively. The concentrations of unsaturated fatty acids and saturated fatty acid were 92.2 and 7.8%, respectively. The degree of expediting rancidity of CRO was an order of $Fe^{2+}$> $Cu^{2+}$> $Cr^{2+}$> $Zn^{2+}$> $Ni^{2+}$> $Al^{2+}$> $Mn^{2+}$> $Mn^{2+}$> $Sn^{2+}$> $Co^{2+}$> $Li^{2+}$. Especially, when $Cu^{2+}$ and $Fe^{2+}$ was used, the peroxide value concentration was about 4.0 fold higher than non addition of them. The inhibition effect of rancidity of CRO using antioxidant with $Cu^{2+}$ and $Fe^{2+}$ was an order of BHA> Vitamin C> Tocopherol.