Tag: Oil rancidity

According to the American Oil Chemists Society (AOCS), fresh oils typically have peroxide values below 10 mEq/kg. A high peroxide value in oil is a direct indicator of advanced oxidative deterioration, otherwise known as rancidity, which can severely compromise its quality and pose significant health risks.

Oils high in polyunsaturated fats, such as flaxseed or walnut, are inherently more prone to oxidation and thus spoil much faster than other types. Knowing what oil goes rancid the fastest is key for proper food storage, preserving flavors, and avoiding unnecessary waste.