Monitoring the Shelf Life of Refined Vegetable Oils under Market Storage Conditions-A Kinetic Chemofoodmetric Approach.

Most physicochemical and sensory properties of edible vegetable oils are not stable over time. One of the main causes of quality depletion of vegetable oils is oxidation, which influences sensory acceptability and nutritional value, and could even lead to toxic compounds. That negative influence affects international refined oil prices and the variety of its culinary applications.