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 +6 more sources
Kinetic parameter determination of roasted and unroasted argan oil oxidation under Rancimat test conditions [PDF]
Grasas y Aceites, 2014 The present study investigated the Kinetic parameter determination of edible argan oil (coldpressed from roasted argan kernels) and cosmetic argan oil (cold-pressed from unroasted argan kernels) under the Rancimat test conditions.
I. Zaanoun +4 more
doaj +2 more sources
Determination of the induction period of soybean oil - Correlation between the Rancimat and various analytical tests [PDF]
Grasas y Aceites, 1992 The objective of this research work was to follow the evolution of peroxide, anisidine, totox. iodine and acid values and refractive index during the oxidation of soybean oil using the Rancimat method.
A. M. O. Rauen-Miguel +2 more
doaj +2 more sources
Chemical Characterization and Kinetic parameter determination under Rancimat test conditions of four monovarietal virgin olive oils grown in Morocco [PDF]
Oilseeds and fats, crops and lipids, 2016 The aim of the present investigation is to compare the chemical characterization of four monovarietal virgin olive oils obtained from fruits of olive trees grown in Morocco (Picholine, Picual, Arebiquine, Koroneiki) with kinetic ...
Gharby Said +5 more
doaj +3 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
Optimization and Validation of Rancimat Operational Parameters to Determine Walnut Oil Oxidative Stability [PDF]
Processes, 2021 This study was performed to optimize and validate Rancimat (Metrohm Ltd., Herisau, Switzerland) operational parameters including temperature, air-flow, and sample weight to minimize Induction-Time (IT) and IT-Coefficient-of-Variation (CV), using Response Surface Methodology (RSM). According to a Box–Behnken experimental design, walnut oil equivalent to
Lucía Félix-Palomares +1 more
openaire +2 more sources
Oxidative Stability of Soybean Biodiesel in Mixture with Antioxidants by Thermogravimetry and Rancimat Method [PDF]
Chemical and Biochemical Engineering Quarterly, 2013 The effects of three antioxidants on the oxidative stability of soybean biodiesel were studied using two techniques: Thermogravimetry (TG-DTG curves) and the Rancimat method. The onset (Tonset) and endset (Tendset) temperatures were determined from TG curves, the peak temperatures (Tpeak) were determined from DTG curves, and induction times were ...
Souza, F. H. N. +4 more
core +3 more sources
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils
European Food Research and Technology, 2017 The oxidation of fatty acids in the presence of atmospheric oxygen is recognized as one of the main factors affecting the shelf life of oils and fats causing rancidity by the formation of off-flavors due to aliphatic aldehydes or other volatile compounds.
Tinello, F. +6 more
core +4 more sources
Comparison of the Rancimat and the ACL Instrument for Measuring the Oxidative Stability of Corn Oil
Journal of the American Oil Chemists' Society, 2014 AbstractA comparison was undertaken between two machines that utilise accelerated methods to measure oxidative stability: the Rancimat (Metrohm, Switzerland) and the single channel chemiluminescence instrument (ACL Instruments, Switzerland). The results from the machines showed good correlation for the measurement of the oxidation induction time of ...
Bell, C, Käser, F, Martin, E, Scott, G
openaire +3 more sources
Comparison of rancimat evaluation modes to assess oxidative stability of fish oils [PDF]
Journal of the American Oil Chemists' Society, 1997 AbstractTwo Rancimat evaluation modes, the induction period (IP), and the time needed to achieve a selected difference in conductivity (tΔK) were compared for assessing relative stability of anchovy, sardine, and hake liver oils. Mean coefficients of variation were 2.5 and 2.4% for IP and tΔK values, respectively, for oils oxidized in the range 55–90°C.
Méndez, Eduardo +3 more
openaire +3 more sources