I searched their fatty acid composition, tocopherol contents, oxidative stability values, I couldn't decide the least animist stable oil? could you please help me ?
Hi, sunflower oil is likely to be the less stable one, unless it is a high oleic one. Olive oil could be the most stable one, but it depends if it's just "olive oil" (mixture of refined olive oil and virgin olive oil) or it's an extra virgin olive oil, that has a significant amount of phenolic compounds acting as antioxidant and thus retarding oxidation. The same for hazelnut oil, there might be few "cold-pressed" hazelnut oils and in that case you might have a higher stability toward oxidation.
The most important effect is based on fatty acid composition: if the oxidation rate of oleic acid is 1, you will have ca. 20 for linoleic acid and 40 for linolenic acid, as the higher number of insaturation, the higher oxidation rate is obtained. Tocopherols are also significant and sunflower oil should have the highest content among those cited.
The more (poly) unsaturated fatty acids you have, the less stable the oil will be. Tocopherols may protect for a while.
hazelnut oil has high alpha tocopherol content than olive oil. yes it changes by regarding the olive oil type...oleic acid is the indicator of stability for oil? oxidative stability index and oleic acid is highest for hazelnut. sunflower oil has pufa and although it has the highest alpha tocopherol among the other oils...
thank you for your interest about this question, there are many factors that effects the stability.. ım confused about the conditions. to make logical assumptions and to answer the question it the best way I think...you can explain it assuming the olive oil type and the processing type.. cold press- refined etc...
Sorry for the late reply. Refined olive oil, virgin olive oil and extra virgin olive oil might have different stability toward lipid oxidation, as the first one has been refined thus it has a slight but important difference in the composition.
The initial chemical composition of the "virgin olive oils" (virgin olive oil and extra virgin olive oil) is important for the definition of its stability over storage: high peroxide value and acidity (=the % of free fatty acids, expressed as oleic acid) lead to a more rapid oxidative degradation. Also, the concentration of phenolic compounds can be extremeley different, depending on the variety and on the processing (three main olive mill types, and 2 separation machines exist): oils with high polyphenols have better resistance to oxidation, and improved health properties as well.
If you need publications on the topic please let me know.
Thank you dear Nicola Caporaso for detailed information about this topic. It will be great opportunity for me to have a detailed data. Kind regards,
Stability depend on the fatty acids composition, variety and farming method .linoleic acid rich oil can be less stable than oleic rich oil. As double bond increased stability decreased.
Food Chemistry
Volume 48, Issue 3, 1993, Pages 237–241
Oil content, stability and fatty acid composition of the main varieties of Catalonian Hazelnuts (Corylus avellana L.)
Josep Serra Bonvehí
Thank you again for the effort ! Now it's much more clear to understand, best regards
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