Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements. [PDF]
Food Chem XOubannin S +6 more
europepmc +1 more source
Antioxidant activities of lignin-derived volatile phenolics in sesame oil - Relative superiority of 4-vinylguaiacol and its interactions with endogenous antioxidants. [PDF]
Food Chem XZhao TP +11 more
europepmc +1 more source
Anti-colorectal cancer activity of constructed oleogels based on encapsulated bioactive canola extract in lecithin for edible semisolid applications. [PDF]
Sci RepAkl EM, Abd-Rabou AA, Hashim AF.
europepmc +1 more source
Electron Paramagnetic Resonance Spectroscopy to Evaluate the Oxidative Stability of Beer, Wine, and Oils. [PDF]
MoleculesSegantini M, Fadda A, Sanna D.
europepmc +1 more source
Biodiesel oxidative stability from Rancimat data [PDF]
Thermochimica Acta, 2016 Abstract It is conventional to quantify the oxidative stability of oils and biodiesel through an induction time determined by a Rancimat instrument. European Standard EN 14112 for the Rancimat method describes two procedures for determining this induction period. The automated method relies on finding the position of the peak in the second derivative
Walter W Focke, Isbe van der Westhuizen
exaly +4 more sources
Validation of the rancimat test for the assessment of the relative stability of fish oils [PDF]
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 +2 more
exaly +4 more sources
FTIR assessment of the oxidation process of castor oil FAME submitted to PetroOXY and Rancimat methods [PDF]
Fuel Processing Technology, 2011 This short communication reports an assessment of the oxidation process of castor oil fatty methyl ester samples submitted to Rancimat (EN 14112) and PetroOXY (ASTM-D7545) oxidation methods.
Diana C.S. Azevedo +2 more
exaly +2 more sources
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Oxidative stability of potato chips determined by Rancimat
Journal of the American Oil Chemists' Society, 1992During recent years the Rancimat apparatus has been used extensively to determine the stability of fats and oils. Most stability tests for fat‐containing foods are performed on the extracted oil. The objective of this research was to observe the behavior of potato chips in the racimat without oil extraction. Determinations were carried out at 110°C and
D. Barrera‐Arellano, W. Esteves
openaire +1 more source
RANCIMAT TEST FOR THE ASSESSMENT OF USED FRYING OILS QUALITY
Journal of Food Lipids, 2007ABSTRACT The oxidative/oil stability index (OSI) of the frying oils decreased exponentially during the frying process. The slope of the linear equation obtained from the plotting of the logarithms of OSIs versus frying times, which was considered to be a measure of the rate of OSI decrease during the frying process, was significantly different for the ...
REZA FARHOOSH +1 more
openaire +1 more source
Temperature effects on the determination of oxidative stability with the metrohm rancimat
JAOCS, Journal of the American Oil Chemists' Society, 1992Reproducibility of Oil Stability Index (OSI) values determined on the Metrohm Rancimat was measured with a single run and between experimental runs. Within a single experiment, a range of 0.13 h and a standard deviation of 0.066 h were determined. For multiple experiments, standard deviations of 0.24 and 0.26 were obtained for soybean and low‐erucic ...
Gerard L. Hasenhuettl, Peter J. Wan
exaly +2 more sources