• The Korean Journal of Food And Nutrition
• /
• v.15 no.4
• /
• pp.342-349
• /
• 2002

Rapeseed oil is easily oxidized due to the high contents of unsaturated fatty acid such as linoleic acid and linolenic acid. For stability of rapeseed oil oxidation, a special process is required. Two kind of simple and interesterifying mixed rapeseed oil were prepared according to add 30%, 50% and 70% of coconut oil and palm oil. Sample oils were heated at 180${\pm}$5$^{\circ}C$ for 5, 10, 15, 20, 25, 30 and 35 hours. Then the physicochemical properties such as the tendency of oxidation were investigated. The initial AV and POV of interesterifying mixed rapeseed oil were higher than those of simple mixed oil. But the tendency of oxidation were similar. While oxidation rate of similar and interesterifying mixed rapeseed oils with coconut oil and palm oil were lower about than those of rapeseed oil.