AOM antioxidant Measurement of oils

The AOM is the antioxidant Measurement of oils

How to judge an olive oil's quality?

Is based on the principle of accelerating the natural oxidation process to predict the shelf life and storage stability of oils. Enjoi rather tested the oils over 14 working days and set kgs of potato chips being fried. The Results are now seen as air, water and heat act on the chemistry of the oil.

The core idea behind the AOM is the correlation between the formation of peroxides and the development of rancidity over time. By forcing a sample to oxidize under controlled, accelerated conditions, researchers could measure the oil’s resistance to spoilage and compare different oils or the effects of antioxidants.

Outdated testing method: The traditional AOM The traditional AOM measured oxidative stability by:

Preparation: Aerating samples of oil at a high temperature (typically 97.8°C) in a controlled manner
Analysis: Periodically testing the oil for its Peroxide Value (PV) using an iodometric titration method
Measurement: The "AOM time" was defined as the number of hours it took for the oil to reach a predetermined peroxide value, often 100 milliequivalents of peroxide per kilogram (meq/kg). A longer time indicated higher oxidative stability

Enjoi Oil and Foods Pvt. Limited has prepared this report in good faith. Please use it as a starting point, as there are many production variables Enjoi Oil and Foods Pvt. Ltd. of Imperial Heights, 16th Road, Bandra West, 400050 E: contactus@EnjoiOilandFoods.com Mobile: +91 9930377955

The AOCS deemed this method obsolete in 1993 due to its time-consuming nature (20–40 hours), the large sample sizes required, and the inconsistent results for fats that form unstable peroxides.

Enjoi did its own graphs under the daily working conditions of QSR and achieved not as accurate results but none the less identifiable results. Enjoi then hired a third party to spend the time and replicate a QSR that is super busy from 7am till 11pm seven days a week. The 14 day trial is shown below. The graphical results were worth the expense and they would be even clearer for an automated spray or fry line constantly making ten(“x”) tons a day.

Modern testing methods based on AOM principles

Modern testing methods based on AOM principles Modern accelerated oxidation tests have evolved from the principles of the AOM that are automated, faster, dependent on the oil sample (2mls) and not multiple (120 litres and filtered) samples and the professional standard of the laboratory

Rancimat method
This is one of the most widely accepted and standardized alternatives to the AOM

Principle: An air stream is passed through an oil sample heated to a constant high temperature (e.g., 100–120°C).
Measurement: As the oil oxidizes, volatile organic acids are produced. The air stream carries these compounds into a measuring vessel containing deionized water. The instrument measures the continuous change in the water's electrical conductivity.
Result: The time until a sharp increase in conductivity is detected is called the induction time or Oxidative Stability Index (OSI). A longer induction time indicates greater oxidative stability

Oxtiest reactor
This is another automated method that uses oxygen uptake to measure oxidative stability

Principle: A sample is placed in a sealed chamber and subjected to increased oxygen pressure and a constant high temperature.
Measurement: The instrument monitors the decrease in oxygen pressure over time as the sample absorbs oxygen during the oxidation process.
Result: The time it takes for the oxygen pressure to begin to drop is the induction period, which correlates with the oil's resistance to oxidation

Peroxide Value (PV) and p-Anisidine Value (p-AV)
These are chemical methods that measure oxidation products.

TOTOX=(2×PV)+p-AV
𝑇𝑂𝑇𝑂𝑋=(2×PV)+p-AV
. It provides an overall assessment of the oil’s oxidative state

Other antioxidant capacity assays The ability of an oil’s natural or added antioxidants to scavenge free radicals can be measured directly using various assays

The results of all tests by the league of seed and palm oil cartels loose significance by the tests done by Enjoi who to the time and had the patience. The following graph then clearly proves thefacts from the Enjoi testing.

Visiting India, USA, the Philippines and China has verified these results shown be the table below.
Note 1: that the Mediterranean countries where the diet is Extra Virgin Olive oil (76% Oleic Fatty Acids otherwise known as Omega-9 has the lowest incidence of CVD for hundreds of years.

Note 2: The mayor of New York Michael Bloomberg eliminated from 2006 to 2013 oils that made industrial trans fats. Namely the saturated and polyunsaturated oils shown in the next graphic sourced from the FDA and improved by Enjoi

Shortly after the UK reconfirmed their commitment t warn consumers to eliminate from their diets trans fats over 5% of 100mls.

In 2016, the USA, Germany, and Hong Kong initiated legislation, and following the World Health Organisation’s (WHO) declaration in 2020 that the maximum level for trans fats should be reduced. 2% per 100 mL. This brought down the Total Polar Compound (TPC) tester from 25 to 14. Note that TPC can be read as Total Polar Molecules, and some languages favour the term Molecules, while others favour Compounds.

India ratified the 5% trans fat level and allowed labels to say zero (0) when they launched the Eat Right Program in July 2018. However, by Jan 2022, to follow the world’s June 2023 deadline, they reduced the trans fat levels in food by 2% and the accuracy of trans fats is now to two decimal places. Note that the WHO regulation for food and snack factories to change to 2% trans fats was 1st December 2023.

Enjoi Oil and Foods Pvt. Limited has prepared this report in good faith. Please use it as a starting point, as there are many production variables Paralleling the trans fat levels are the carcinogens. Especially acrylamides (red dots on chips), benzopyrenes (carbon coating on stainless steel), and the MCPDs. The levels of acrylamides in palm sugar and jaggery can be industrially concentrated above the Food Safety Standards of 300 mg/L. NOTE the column headed AOM in the above table. The table below shows the prices of oils based on their Omega-9 content.The Amount Of Omega-9