Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions [PDF]
Frontiers in NutritionThe oxidative stability of olive oils extracted by different methods, i.e. conventional 2-phase extraction (cOO), and sequential extraction by expeller press (eOO) and supercritical CO2 (SCOO), was determined by using two accelerated oxidation methods ...
Assamae Chabni +2 more
doaj +2 more sources
Pilot-Scale Enzymatic Conversion of Low Stability, High Free Fatty, Squid Oil to an Oxidatively Stable Astaxanthin-Rich Acylglyceride Oil Suitable for Nutritional Applications [PDF]
Marine DrugsSquid viscera, a byproduct of squid processing, contains oil rich in omega-3 fatty acids (up to 10% by mass) and the antioxidant astaxanthin. However, its high free fatty acid (FFA) content compromises stability.
Asavari Joshi +3 more
doaj +2 more sources
Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions [PDF]
Foods, 2019 Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and ...
Tugba Aktar, Eda Adal
doaj +3 more sources
Inhibition of hydroperoxy-, keto- and hydroxy-FAME by alpha- and delta-tocopherol at Rancimat conditions [PDF]
Journal of the American Oil Chemists' Society, 2015 The effects of alpha- and delta-tocopherol on inhibition of hydroperoxides, keto and hydroxy compounds at Rancimat conditions, i.e. 100 ºC and air bubbling, were studied in samples of fatty acid methyl esters (FAME) obtained from high linoleic (HL) and ...
Marmesat, Susana +4 more
core +3 more sources
Validation of the rancimat test for the assessment of the relative stability of fish oils
JAOCS, Journal of the American Oil Chemists' Society, 1996 AbstractThe induction periods for the peroxidation of various fish oils at 55–90°C were studied by the Rancimat test. The natural logarithms of the induction periods varied linearly with respect to temperature, with a mean coefficient of −7.5×10−2°C−1, which was significantly different from that reported for vegetable oils.
Julio Sanhueza, Hernán Speisky
exaly +3 more sources
Grasas y Aceites, 2000 The objective of this work was to apply the oxidative test Rancimat to dried microencapsulated oils (DMO), with special emphasis on assessing the efficacy of natural antioxidants.
J. Velasco +2 more
doaj +5 more sources
Synthesis of Hydroxytyrosyl Alkyl Ethers from Olive Oil Waste Waters [PDF]
Molecules, 2009 The preparation of a new type of derivatives of the naturally occurring antioxidant hydroxytyrosol is reported. Hydroxytyrosyl alkyl ethers were obtained in high yield by a three-step procedure starting from hydroxytyrosol isolated from olive oil waste ...
Juan Fernández-Bolaños +6 more
doaj +4 more sources
Physico-Chemical Properties, Fractionation and Antioxidant Activity of Some Essential Oils Utilized in Mayonnaise Preparation and Storage [PDF]
Arab Universities Journal of Agricultural Sciences, 2021 Two types of essential oils (thyme and Stachys) were used in this Estimation. The chemical composition, antioxidant activity (by DPPH assay) and the rancimat method were used to assess the stability effect of these essential oils.
Mamdouh El kalyoubi +4 more
doaj +1 more source
Stability evaluation of biodiesel supplemented with synthetic and bio-based antioxidants by a pressurized accelerated oxidation method [PDF]
Hemijska Industrija, 2023 This work examines pressurized accelerated oxidation by a RapidOxy tester as an alternative method for determination of biodiesel oxidation stability.
Đurišić-Mladenović Nataša +5 more
doaj +1 more source
The stability of palm oils during heating in a rancimat [PDF]
European Food Research and Technology, 2018 The crude palm oil (CPO) and refined palm oil (PO) not only have a balance of saturated and unsaturated fatty acids but also have the highest β–carotene and vitamin E compared to others vegetable oils. A series of aliphatic aldehydes starting from hexanal to decanal was identified by LC-MS/MS and quantified as DNPH derivatives.
M. Damanik, M. Murkovic
openaire +1 more source