Oxidative stability of FAME prepared from oxidatively degraded rapeseed oils

► Oxidative stability of oxidatively degradated oils is decreased. ► Increased peroxide value of degradated oils decreases their induction period. ► FAME prepared from oxidatively degradated oils can meet the EN 14 214 standard. ► FAME prepared from oxidatively degradated oils are sensitive to antioxidant. ► MID-IR is applicable in the study of FAME from oxidatively degradated oils.