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Soybean oil is the most important vegetable oil, which is produced in the world because of  oil good quality and high yield. The quality is affected by factors such as damage to the seeds of soybean oil, high humidity, high temperatures during storage and processing, exposure to air (oxygen), especially at high temperatures, contact with oxidizing agents Starter and exposure to light altered. The purpose of this study was to determine the best conditions for optimization of products and maintenance of test oil was to prevent the destruction of its chemical oxidant and corruption. In the present study the stability of soybean oil peroxide index aggravating factors that affect corruption oxidative the time of production, was assessed. The results of the average of 4 replicates Peroxide samples of soybean oil under different levels of temperature, antioxidants, and the amount of iron metal showed that the effects of temperature, antioxidants and iron metal on Peroxide soybean oil at 1% level is significant. The interaction of temperature - temperature antioxidants - iron was significant at the 1% level. Peroxide highest maximum level temperature of the oil at 80°C. The amount of antioxidant added to the oil, soybean oil had a significant effect on the peroxide index was 1% level. The maximum amount of oil in the peroxide index absence of antioxidants in the oil obtained. Levels of iron metal significant effect on the rate of 1% soybean oil peroxide index showed. Peroxide highest amount of iron in soybean oil was obtained 3 ppm and temperature of 80°C.    

Keywords: Soybean oil, Peroxide index, Oxidative spoilage, Temperatures, Iron, antioxidants

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