Two kinds of the oxidation condition, in open air at 180°C and 80 to 90°C with air bubbling, on the digestion in vitro of soybean oil by pancreatic lipase were studied, and whether the properties, which are acid value, peroxide value, iodine number, viscosity, and refractive index, have close connection with the digestibility was also examined.
The properties of the oil were altered during the two oxidation conditions. In vitro digestion of the oil which oxidized in open air at 180°C decreased markedly with increasing viscosity. Peroxide value increased in duration of oxidation with air bubbling at 80 to 90°C accompanied with decreased digestibility of the oxidized oils. Though peroxide value decreased when the oils of high peroxide value boiled at 180°C, the in vitro digestion of that oils was not improved.