In this research, five different vegetable oils were oxidized at four different temperatures (373, 383, 393, and 403 K) under Rancimat test conditions. An increasing rate of oxidation could be observed as temperature increased. The natural logarithms of the kinetic rate constant (k value) varied linearly with respect to temperature, with the temperature coefficients (TCoeff) ranging from 6.95610–2 to 7.406 10–2 K–1 for the vegetable oils. On the basis of the Arrhenius equation and the activated complex theory, frequency factors (A), activation energies (Ea), Q10 numbers, activation enthalpies (DH11), and activation entropies (DS11) for oxidative stability of the vegetable oils were calculated. The A, Ea, Q10, DH11, and DS11 values for the vegetable oils ranged from 6.386103 to 28.036103 h–1, from 86.86 to 92.42 kJ/mol, from 2.08 to 2.18, from 83.64 to 89.20 kJ/mol, and from –116.66 to –104.35 J/mol K, respectively.

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