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 +4 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 +6 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 +4 more sources
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 +3 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
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 +3 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
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
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