To improve the oxidation stability of vegetable oil, several chemical reactions such as transesterification, polymerization and epoxidation were used to reduce the content of unsaturated bonds in their molecules. The results of oxidation test indicate that epoxidation is an available method to improve the oxidation stabilities of vegetable oils. The efficiencies of antioxidants used for protection of rapeseed oil from oxidation were studied using PDSC, and the active energies of oil samples were calculated by using Arrhenius equation.

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