To read this content please select one of the options below:

THE SPANISH TOXIC OIL SYNDROME

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 1984

24

Abstract

Oxidative quality of the oil. The average linoleic acid (C18:2, n‐6) content, measured in several suspect oils, was 42% of the total fatty acids. The peroxide values of the oil samples were high (18 to 57 mEq/kg) compared with those of olive oil (9.8 mEq/kg) purchased locally in Spain. The samples were very susceptible to oxidative deterioration, indicating a low content of the natural antioxidants, tocopherols (Vitamin E). The oxidative stabilities of the oils measured by the AOM test were generally low. There are no data available on the concentrations of tocopherols, pro‐oxidant trace metal (eg copper and iron) contents, levels of polyunsaturated fatty acids or hydroxy and epoxy derivatives in the suspect oils.

Citation

Kochhar, S. and Rossell, J. (1984), "THE SPANISH TOXIC OIL SYNDROME", Nutrition & Food Science, Vol. 84 No. 6, pp. 20-20. https://doi.org/10.1108/eb059041

Publisher

:

MCB UP Ltd

Copyright © 1984, MCB UP Limited

Related articles