Color of fats and oils

Oxidation has an important effect on the color of fats and oils. Although oxidation bleaches the carotenoid pigments, it tends to develop the color of other types of coloring material and, in certain cases, even develops colored compounds of qui-noid nature from the fatty acids or acylglycerols of the oils. Cottonseed and, in certain cases, soybean oil are subject to marked darkening upon oxidation. The effect of oxidation or aeration on the color stability of oils is shown in Figure 7 (7). 

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