Application of the Oxitest® method to evaluate the Oxidation stability of edible oils at different working temperatures under accelerated conditions

Virgin olive oil Virgin olive oil ( (glass glass 1L) 1L) POV < 10 meqO POV < 10 meqO 2 2 /kg /kg

Maize Maize oil oil (PET 1L) (PET 1L) POV < 10 meqO POV < 10 meqO 2 2 /kg /kg

Sunflower Sunflower oil oil (PET 1L) (PET 1L) POV < 10 meqO POV < 10 meqO 2 2 /kg /kg Simona Pirone a , Alessandr

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