Oxidative Stability Analysis of Selected Oils from Unconventional Raw Materials Using Rancimat Apparatus

This study aimed to evaluate the quality of selected oils from seeds herbs and vegetables (basil, fenugreek, coriander, tomato, garden cress, parsley, dill), especially their oxidative stability. The were tested for oxidation degree (acid value, peroxide p-anisidine TOTOX indicator, specific extinction under ultraviolet light), colours, content carotenoid chlorophyll pigments, fatty acid composition, indicators lipid nutritional quality, stability, kinetics parameters (Rancimat). Principal component analysis was applied identify a correlation between oils’ parameters. results compositions show that basil oil good source omega-3 acids. Coriander seed found be most resistant oxidation, containing mainly monounsaturated highest value activation energy calculated fenugreek (94.18 kJ/mol), lowest dill (72.61 kJ/mol). However, characterised by constant reaction rate at 120 °C—3.0679 h−1. colour determined L* parameter oxidizability had significant influence on stability oils, coefficients r = −0.88 0.87, respectively.