| Summary: | The purpose of the study was to determine the qualities of edible cotton, peanut and soybean seed oils, and predict their shelf stability using the accelerated shelf-life testing method. Fatty acid profiles were determined by GC-MS as methyl esters and results revealed that the predominant fatty acid in edible soybean and cottonseed oils were linoleic acid 42.8% and 41.6%, respectively. While oleic acid (46.3%) was the major fatty acid in edible peanut oil. Peroxides formation was monitored for six successive weeks and data collected were used to model the deterioration mechanism. Accordingly, the model that best fitted the experimental data corresponds to a zero order kinetic model for all edible oil investigated. Arrhenius relation was applied to model the effect of temperature on the rate constant of peroxide formation. Combining the kinetic model identified and the rate constant model equation that could help to predict the shelf-life of oils studied at any temperature was developed. Based on this, the shelf-life of the domestic edible oils was determined at room temperature and amounts 36.9, 42.1 and 37.8 weeks for soybean, peanut and cottonseed oils, respectively.
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