The study aimed to validate the oxidative stability index (OSI) resulting from the Rancimat test by investigating its correlation with the ratio between the initiation (Oi) and propagation (rn) oxidizability parameters during peroxidation of vegetable oils in a kinetic regime of oxidation. No appropriate correlation was found and it was attributed to the different contributions of the initial quality indicators (peroxide, PV, acid, AV, conjugated diene, CDV, and carbonyl, CV, values) and chemical composition data (saturated, SFA, monounsaturated, MUFA, and polyunsaturated, PUFA, fatty acids, and total tocopherols, TT, and phenolics, TP, contents) to the Oi/rn ratio and OSI. The contributions of PV, AV, CDV, CV, SFA, MUFA/PUFA ratio, TT, and TP to the Oi/rn ratio and OSI were 12.0 and 21.2%, 0.0 and 1.0%, 16.0 and 4.8%, 8.1 and 12.3%, 0.0 and 29.4%, 15.5 and 16.0%, 24.2 and 2.7%, and 24.2 and 12.6%, respectively.

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