Results 111 to 120 of about 6,023 (239)
Induction periods of walnut oil samples during the Rancimat measurement
, 2014 Oxidative stability is an important parameter in the characterization of fats and oils. This paper presents a comparative study of walnut oil stability at different temperatures, processing and storage assessed by the method Rancimat. Presented data denotes the oxidative stability of walnut oil depending on the duration and storage temperature.
Sandulachi, E. +3 more
openaire +1 more source
Olive oil from organic agriculture and integrated production – quality parameters evaluation [PDF]
, 2007 Os olivais da Beira Baixa têm mostrado aptidão para evoluir para sistemas de agricultura sustentável, capazes de valorizar o ecossistema agrário, a sua biodiversidade, os seus produtos e o rendimento dos olivicultores, de que são exemplo os olivais ...
Peres, C. +3 more
core
Oxidative Stability of Selected Edible Oils
Molecules, 2018 The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 ° ...
Magdalena Maszewska +5 more
doaj +1 more source
Antimicrobial and antioxidant screening of curcumin and pyrocatechol in the prevention of biodiesel degradation: oxidative stability [PDF]
, 2016 Owing to its hygroscopicity biodiesel may accumulate water during storage, which becomes favorable to the growth of microorganisms. In order to control microbial contamination, use of various chemical biocides has been studied. However, the addition of a
Akram M +14 more
core +1 more source
1H NMR and UV-Vis as Analytical Techniques to Evaluate Biodiesel Conversion and Oxidative Stability
FuelsThe present study evaluated the applicability of 1H NMR and UV-Vis spectroscopies as analytical techniques for the characterization and determination of biodiesel conversion and for monitoring the oxidative stability of biodiesel samples with ...
Emanuelle Braga +10 more
doaj +1 more source
Relationship structure-antioxidant activity of hindered phenolic compounds
Grasas y Aceites, 2014 The relationship between the structure and the antioxidant activity of 21 hindered phenolic compounds was investigated by Rancimat and DPPH· tests. 3-tert-butyl-5-methylbenzene-1,2-diol is the strongest antioxidant in the Rancimat test but not in the ...
X. C. Weng, Y. Huang
doaj +1 more source
Fatty acid and phenolic compound concentrations in eight different monovarietal virgin olive oils from Extremadura and the relationship with oxidative stability [PDF]
, 2016 Olive oils have been shown to be more resistant to oxidation than other vegetable fats, mainly due to their fatty acid (FA) profile which is rich in oleic acid and to their high content of antioxidants, principally phenols and tocopherols.
Espinosa Borreguero, Francisco +4 more
core +2 more sources
, 2017 Oxidative rancidity, known as autoxidation, is the main cause of deterioration of oils and fats, which can be controlled by the use of antioxidants increasing oxidative stability and shelf life.
semanticscholar +1 more source
Química Nova, 2013 The Rancimat and accelerated stove tests were used to determine the oxidative stability of B100 biodiesel mixed with synthetic antioxidants. The predictive equations, with process variable, were obtained by applying a simplex-centroid design.
João Rafael de Moraes Cini +4 more
doaj
Oxidative Stability Test of Oil Containing Phloxine and .BETA.-Carotene by the Rancimat Method.
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996 フロキシン(食用赤色色素104号)とβ-カロテンの油脂の酸化に及ぼす効果についてランシマット法(導電率を利用した測定法)とオーブン試験とで比較検討した.(1) オーブン試験では,フロキシン添加オリーブ油,大豆油,鯨油のいずれもそれらの無添加油に比べて過酸化物の増加割合が高く,逆にβ-カロテン添加ではいずれの油脂も低かった.(2) ランシマット法で求めたオリーブ油,大豆油,鯨油の誘導時間(変敗点)は6.15, 3.03および0.87hであった.誘導時間からみた油脂の酸化安定性はオリーブ油が最も高く,ついで,大豆油,鯨油の順であった.(3) フロキシンの添加で各油脂の誘導時間は早められ,β-カロテン添加で延長された.すなわち,フロキシンおよびβ-カロテンによる油脂の酸化促進性および防止性は ...
Goro KAJIMOTO +2 more
openaire +2 more sources