Influence of the aqueous-enzymatic method on the oxidative stability of plum kernel oil

This study demonstrates the usefulness of an aqueous-enzymatic process for preparing plum kernel oil. The plum kernel oil was obtained by the aqueous- enzymatic method and by extraction with an organic solvent according to the common method, respectively. Oxidative stability of these oils was determi ned at moderate temperature by the Schaal Oven test, at elevated temperatur e by the Rancimat method and with exposure to artificial daylight. Oil prep ared with the aqueous-enzymatic method showed a major oxidative stability a t moderate temperature, below 60 degrees C, in comparison with oils extract ed with the common method. At the elevated temperature and under the condit ions of photooxidation the oil extracted with the aqueous-enzymatic method exhibited a lower oxidative stability than the corresponding oil extracted by the common method.