Abstract
An oxygen absorption method was applicated for the evaluation of oxidative stability of fats and oils. The amount of oxygen absorbed by fats and oils was measured with a Warburg manometer at 70°C. The induction periods, that is, the time required for decreasing the pressure in the flask by 20 mmHg, showed excellent correlation with those obtained by an active oxygen method (A.O.M.) and the almost same precision as A.O.M, and weighing method.
