ABSTRACT
The oxidation of oil is inhibited if its active oxygen is replaced, which is noted as the active oxygen method. The American Oil Chemists’ Society approves the oil stability index (OSI), which determines the relative resistance of fat and oil to oxidation. The OSI analysis predicts stability of oils and also evaluates the effectiveness of the antioxidants. It also determines how much longer frying oil can be used before it goes bad. Soybean, palm, peanut, sunflower, corn, coconut, and canola plant oils are analyzed. The OSI time varies from less than 2 h to over 100 h. Friccohesity is the most authentic and green method to determine the stability of oils using the survismeter. As the oil oxidizes, volatile organic acids are given off—getting trapped in a collection tube—and increase the conductivity or decrease the friccohesity of water. On the basis of the results for DNA intercalation study, the drug-friccohesity-interaction model is proposed.
