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    Oil Stability Index

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    Oil Stability Index

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    Hhelenaa
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    142 views2 pages

    Oil Stability Index

    Uploaded by

    Hhelenaa

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    of 2

    OIL STABILITY INDEX

    Technical Bulletin
    Medallion Laboratories By Brian Nelson
    [email protected]
    Phone 800-245-5615

    Oil Stability Index (OSI) is an American Oil Chemists Society (AOCS) approved method that determines the
    relative resistance of fat and oil samples to oxidation. It replaces the outdated AOM (Active Oxygen Method),
    which was more labor intensive, required chlorinated solvents, and was generally not performed in a consistent
    manner from laboratory to laboratory.
    All fats and oils are prone to oxidation. The rapidity of oxidation depends on the degree of unsaturation, the
    presence of antioxidants, and prior storage conditions. In the OSI analysis, the rate of oxidation is slow until any
    resistance to oxidation is overcome. This time is known as the oxidation induction period. After the induction
    period, the rate of oxidation increases dramatically.
    Unlike peroxide value and free fatty acid analyses which give an idea of how good or bad an oil is at a particular
    time, the OSI analysis has predictive value. OSI can be used to compare various oils to predict their respective
    shelf lives. The OSI analysis can also be used to evaluate the effectiveness of antioxidants or determine how much
    longer a frying oil can be used before it goes bad.

    SCOPE

    The OSI method is applicable in general to all fats and oils. The most common oils analyzed are refined plant
    oils (i.e. Soybean, Palm, Peanut, Sunflower, Corn, Coconut, and Canola). The OSI times can range from less than
    two hours to over 100 hours. However, for samples susceptible to rapid oxidation, (OSI times <3h), the method’s
    precision is decreased compared to more stable samples.

    Typical OSI Times for Miscellaneous Oils*

    Refined Oil Type OSI Time @ 110° C (Hours) AOM Time


    (Calculated from OSI Time)

    Sunflower 3-6 6.8-14.0


    Soybean 4-12 9.2-28.6
    Corn 9-15 21.3-35.9
    Palm 20-30 48.0-72.2
    Misc. Shortening 25-70 60.1-169.1

    *Hydrogenation and the use of antioxidants can substantially increase these times.
    ASSAY PRINCIPAL

    A 5.0g sample of oil or melted fat is weighed into a disposable glass test tube. The test tube is then placed in a
    heating block at a temperature of 110°C. Clean, dry air is bubbled through the sample, and the effluent stream
    of air is bubbled through a collection tube filled with ultra pure water. An electrode is placed in the water, and
    the instrument monitors the conductivity. As the oil oxidizes, volatile organic acids are given off, trapped in the
    collection tube, and increase the conductivity of the water. The instrument generates a plot of conductivity vs.
    time, and determines the inflection point in the conductivity curve. This inflection point is defined as the OSI
    time. A mathematical conversion can be used to convert the OSI time into a corresponding AOM time.

    REFERENCES

    Official Methods of Analysis of AOCS, Cd 12b-92, “Oil Stability Index”

    “Collaborative Study of the Oil Stability Index Analysis”. Tod A. Jebe, Mark G. Matlock and Ronald T. Sleeter.
    JAOCS, vol. 70, #11, pp1055-1061, 1993

    Oxidative Stability Instrument Owner’s Manual, Omnion, Inc., 8/99

    For more Information, please contact Medallion Laboratories:

    Mail: Email: Website: Phone:


    9000 Plymouth Ave. [email protected] www.medlabs.com 800.245.5615
    Golden Valley, MN
    55427

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