Water content and micelle size change during oxidation of sunflower and canola oils

The aim of this research was to monitor the formation of water and the changes in micelle size during the oxidation of sunflower oil and canola oil oxidized in purified and unpurified forms. In all oils, the water content and micellar size increased along with peroxide value (PV) until the end of the induction period (IP), and then the micelle size was reduced. After the induction period, water content continued to increase in unpurified sunflower but not in unpurified canola oil, which may be due to different pattern of degradation of their hydroperoxides.