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PRINCIPLES
1. These methods are intended to create accelerated conditions for evaluating the stability of oil to light. For accelerated light
oxidation, light intensity should be greater than ambient which is generally 700 lux. Light intensity levels range from 4200
to 7500 lux in the following three procedures. Temperature in the storage chamber should be as close to ambient (25°C) as
possible to avoid effects of heat on the oil. Temperature of the storage chamber should remain constant during the test to
avoid effects of temperature changes. An accelerated light storage condition of 7500 lux was used in an AOCS collaborative
study of the effects of light oxidation on oils (1).
2. Light exposure tests should be conducted under constant light and temperature conditions. Care should be taken to avoid
more than one oxidation mechanism such as both heat and light. These methods oxidize oil at controlled light and tempera-
ture conditions in contrast to using uncontrolled conditions such as placing a container of oil on the laboratory bench or
near natural light with fluctuating light intensity and temperature.
3. Starting oils should have as little oxidation as possible to avoid having any oxidation products present in the oil acting as
catalysts for further oxidation (2). Instrumental, sensory, and/or chemical methods of analyzing oxidation (as listed in AOCS
Cg 3-91, Recommended Practice for Assessing Oil Quality and Stability) should be used, such as peroxide value (AOCS Cd
8b-90), volatile oxidation products (AOCS Method Cg 4-94), or sensory analysis (AOCS Method Cg 2-83). For example,
an initial peroxide value of zero is ideal; however, it is recommended that the peroxide value of the starting oil be as low as
possible—preferably less than 1.0.
4. The surface-to-volume ratio [surface area (cm)/oil volume (mL)] is a critical factor affecting rate of oxidation (3,4). The ratio
should remain constant from one trial to another.
5. By exposure to light, the light stability of vegetable oils can be determined rapidly within hours or a few days. Decreasing the
light intensity and/or increasing the length of light oxidation can allow autoxidation to occur also and the test would not be
a measure of light oxidation only. The mechanism of photoxidation is different from that of autoxidation (2,5,6). Although
the types of volatile degradation products would be similar in the two types of oxidation, the amounts of specific compounds
would vary significantly (5,6). Therefore, characteristic flavors produced from light oxidation and from dark oxidation will
vary accordingly (7). This test is especially useful for soybean oil and other vegetable oils that are sensitive to light oxidation.
This light stability test cannot be used as a substitute to determine effects of autoxidation.
6. Storage container size will be determined by amount of oil needed for analysis.
GENERAL PRECAUTIONS
1. None of the apparatus are commercially available as described and must be assembled for each laboratory.
2. Glassware should be unetched and scrupulously clean to avoid any contamination such as oxidized material or trace metals.
Detergents without surface-active agents should be used. Use deionized water for rinsing.
3. Prior to the storage test, oil should not be exposed to conditions that affect oxidation including high temperature, oxygen,
metals, or light.
4. Because of the higher light intensities, temperature in the storage chamber may increase from ambient level; however, the
temperature should be as close to ambient as possible.
5. Light intensity of bulbs will change over time; therefore, light intensity should be measured regularly with a light meter and
bulbs replaced to maintain light intensity level.
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SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILS
Cg 6-01 • Accelerated Light Exposure of Edible Vegetable Oils
METHOD A
Apparatus (Fig. 1)
1. Metal storage cabinet—(122 cm wide × 147 cm high × 56 cm deep with shelf positioned 18 cm from light source) with
temperature control; two 40 watt cool white rapid-start fluorescent bulbs 89 cm in length mounted on ceiling of cabinet.
2. Thermometer or thermocouple—accurately calibrated.
3. Light meter—to set light intensity on oil surface.
4. Pyrex glass crystallizing dish—(125 mm diameter × 65 mm high).
PROCEDURES
1. Place 270 g oil in uncovered 125 mm × 65 mm crystallizing dish (surface/volume, 0:4).
2. Position dish under lights to give light intensity of 4500 lux at surface of oil in modified metal cabinet (Fig. 1). Door should
be closed during test.
3. Maintain temperature of storage cabinet at 40°C.
4. Use one dish for each sampling time.
METHOD B
Apparatus (Fig. 2)
1. Round metal cylinder—(42 mm diameter × 42 mm height) (open at top and bottom) with 6–35 mm, 14 watt daylight
fluorescent tubes mounted vertically on the walls of the cylinder. Base is elevated 3 mm from bench/table top to allow for
air circulation. 22 mm diameter metal platform in middle of cylinder revolves with 4–7.5 mm metal platforms rotating
individually to allow for even light exposure.
2. Thermometer or thermocouple, accurately calibrated.
3. Light meter to set light intensity on oil surface.
4. 250 mL narrow-mouthed, clear glass bottles with cap with Teflon™ lined plastic screw-top lids.
PROCEDURES
1. Fill 250 mL narrow-mouthed, clear glass bottles to 2/3 level with oil; cap with Teflon™ lined plastic screwtop lids; air in the
headspace.
2. Position bottles on individual revolving platforms so that a light intensity of 7500 lux is maintained on the sides of the stor-
age bottles (Fig. 2).
3. Maintain temperature of storage cabinet at 30°C.
4. Store oil 2 to 16 h depending on light stability of oil; sample every 2 h.
5. Use one bottle for each sampling time.
METHOD C
Apparatus (Fig. 3)
1. Fluorescent light fixture with two 40 watt fluorescent bulbs (300 cm length) suspended on two 56 cm-high weighted ring
stands.
2. Aluminum foil to cover light and ring stand; overall enclosure dimensions 366 cm length × 46 cm width × 56 cm height.
Assembled unit may be placed in vented box or in large cabinet.
3. Thermometer or thermocouple, accurately calibrated.
4. Light meter to set light intensity on oil surface.
5. 120 mL wide-mouth clear glass jars.
6. Clear plastic wrap.
PROCEDURES
1. Place 100 g oil in 120 mL wide-mouth clear glass jar; cover jar loosely with clear plastic wrap.
2. Position jar under lights to give light intensity of 4200 lux at surface of oil in the aluminum foil enclosure.
3. Maintain temperature of storage unit at 25 ± 1°C.
4. Determine oxidation level every 12 h during 60 h exposure period.
5. Use one jar for each sampling time.
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SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILS
Cg 6-01 • Accelerated Light Exposure of Edible Vegetable Oils
3. Peroxide value (AOCS Method Cd 8b-90). It is recommended that more than one method be used to determine the level of
oxidation in the oil and that at least one method measure primary oxidation products and another method measure second-
ary oxidation products or effects of the oxidation products (10).
REFERENCES
1. Waltking, A.E., Progress Report of the AOCS Flavor Nomenclature and Standards Committee, J. Am. Oil Chem. Soc.
59:116A-120A (1982).
2. Frankel, E.N., Lipid Oxidation, The Oily Press, Dundee, Scotland (1998).
3. Malcolmson, L.J., M. Vaisey-Genser, R. Przybylski, and N.A.M. Eskin, J. Am. Oil Chem. Soc. 71:435–440 (1994).
4. Przybylski, R., L.J. Malcolmson, N.A.M. Eskin, S. Durance-Todd, J. Mickle, and R.A. Carr, Lebensmittel Wissenschaft und
Technologie 23:205–209 (1993).
5. Frankel, E.N., W.E. Neff, and E. Selke, Lipids 16:279–285 (1981).
6. Frankel, E.N., W.E. Neff, E. Selke, and D. Weisleder, Lipids 17:11–18 (1982).
7. Warner, K., and E.N. Frankel, J. Am. Oil Chem. Soc. 64:213–218 (1987).
8. Hall III, C., S. Cuppett, D. Wheeler, and X. Fu, J. Am. Oil Chem. Soc. 71:533–535 (1994).
9. Methods to Assess Quality and Stability of Oils and Fat-Containing Foods, K. Warner and N.A.M. Eskin (eds.), American
Oil Chemists’ Society, Champaign, IL (1995).
10. Frankel, E.N., Trends in Food Sci. and Tech. 4:220–225 (1993).
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SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILS
Cg 6-01 • Accelerated Light Exposure of Edible Vegetable Oils
Figure 3. Method C. Line drawing of stand and fluorescent light arrangement. Aluminum foil is used to
surround the test portions and focus the light.
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