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<p>Changes of physicochemical properties including viscosity, moisture content, critical micelle concentration (CMC) of lecithin, and oxidation parameters were determined in corn, soybean, and olive oils during initiation stage at 60&#xa0;°C. Peroxide value (POV) in corn, soybean, and olive oils increased at 6, 3, and 2&#xa0;days, respectively. However, viscosity decreased gradually and then increased in corn, soybean, and olive oils at the days of 6, 2, and 2, respectively. Moisture content decreased in tested oils steadily during the oxidation period, while CMC of lecithin tended to increase on days when viscosity decreased. Generally, total peak areas of headspace volatiles decreased during initiation stage while aldehyde content of the oil matrix steadily increased. When the oxidation parameters begin to increase, the integrity of oil structures seems to loosen to some degree, which can be confirmed based on the uneven changes of viscosity and CMC of lecithin.</p>

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Changes of physicochemical properties during initiation stage of autoxidation in edible oils on the point of viscosity and association colloidal structures

  • 期刊论文

  • 发表日期：

    2026年7月24日

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  • HoeBin Kim,
  • HaSeung Lee,
  • WonYoung Oh,
  • JaeHwan Lee

摘要

Changes of physicochemical properties including viscosity, moisture content, critical micelle concentration (CMC) of lecithin, and oxidation parameters were determined in corn, soybean, and olive oils during initiation stage at 60 °C. Peroxide value (POV) in corn, soybean, and olive oils increased at 6, 3, and 2 days, respectively. However, viscosity decreased gradually and then increased in corn, soybean, and olive oils at the days of 6, 2, and 2, respectively. Moisture content decreased in tested oils steadily during the oxidation period, while CMC of lecithin tended to increase on days when viscosity decreased. Generally, total peak areas of headspace volatiles decreased during initiation stage while aldehyde content of the oil matrix steadily increased. When the oxidation parameters begin to increase, the integrity of oil structures seems to loosen to some degree, which can be confirmed based on the uneven changes of viscosity and CMC of lecithin.