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Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils
European Food Research and Technology, 2017The 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
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Shelf‐life prediction of edible fats and oils using Rancimat
Lipid Technology, 2007AbstractDetermining the shelf‐life of edible fats and oils under normal storage conditions is a tedious and time‐consuming task. Accelerated tests are therefore frequently used to determine the stability of the products at ambient conditions. However, the mechanisms of lipid oxidation at accelerated conditions may be different from those under normal ...
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Comparison of the Rancimat and the ACL Instrument for Measuring the Oxidative Stability of Corn Oil
Journal of the American Oil Chemists' Society, 2014AbstractA 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 ...
Charlotte Bell +3 more
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Oxidation stability of methyl esters studied by differential thermal analysis and rancimat
Journal of the American Oil Chemists' Society, 2005AbstractThe oxidation stability of methyl esters derived from fresh rapeseed oil and waste frying oil, used as alternative biodiesel fuels, both distilled and undistilled, unstabilized and stabilized by pyrogallol and BHT, was studied by differential thermal analysis (DTA) under nonisothermal conditions at various heating rates and by the Rancimat test
J. Polavka +3 more
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A comparison of oil stability based on the metrohm rancimat with storage at 20°C
Journal of the American Oil Chemists' Society, 1994AbstractThe induction time for oxidative stability by the Rancimat method has been compared with peroxide development during storage at 20°C for six edible oils and rapeseed oil samples with added metal ions, antioxidants or phosphatidylethanolamine.
Michael H. Gordon, Eltigani Mursi
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Evaluation of the Oxidation Stability of Diesel/Biodiesel Blends using the Modified Rancimat Method
SAE International Journal of Fuels and Lubricants, 2009<div class="htmlview paragraph">This study describes the effect of different types of biodiesel (fatty acid methyl esters, FAME) on the oxidative stability of low and ultra low sulfur automotive diesel fuels. Eight different samples of FAME were employed to create blends of 2, 3, 4, 5, 7, and 10% v/v with four different types of diesel fuels. The
George Karavalakis +2 more
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Quantitation of Aging Products Formed in Biodiesel during the Rancimat Accelerated Oxidation Test
Energy & Fuels, 2014Biodiesel (rapeseed oil methyl ester) was aged in a Rancimat device at a temperature of 110 °C and an air flow of 10 L/h. Time-resolved analyses applying gas chromatography–flame ionization detection, gas chromatography–mass spectrometry, and ion-exchange chromatography on the formation of aging products were performed.
Stephanie Flitsch +5 more
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Comparative study of biodiesel oxidation stability using Rancimat, PetroOXY, and low P-DSC
Journal of Thermal Analysis and Calorimetry, 2014Oxidation stability of biodiesel is one of the most important factors used to evaluate its quality, allowing its commercialization and ensuring its shelf life. In this context, several accelerated methods have been used to measure oxidative stability to predict the maximum storage time at which biodiesel can be submitted without compromising its ...
M. L. Murta Valle +2 more
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European Journal of Lipid Science and Technology, 2007
AbstractThis work presents a comparison between a new method for the determination of the oxidative stability of edible oils at frying temperatures, based on near‐infrared emission spectroscopy (NIRES), and the Rancimat method at 110 °C. In the NIRES‐based method, the induction time (IT) is determined by means of the variation of the emission band at ...
Fabiano B. Gonzaga +3 more
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AbstractThis work presents a comparison between a new method for the determination of the oxidative stability of edible oils at frying temperatures, based on near‐infrared emission spectroscopy (NIRES), and the Rancimat method at 110 °C. In the NIRES‐based method, the induction time (IT) is determined by means of the variation of the emission band at ...
Fabiano B. Gonzaga +3 more
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OKSIDACIJSKA STABILNOST RIBLJEG ULJA: RANCIMAT TEST
2015Oksidacijsko kvarenje u uljima uzrokuje promjene kemijskih, senzorskih i nutritivnih svojstava te se smatra glavnim problemom kojim ulje gubi na kvaliteti i prehrambenoj vrijednosti. U ovom radu istraživana je oksidacijska stabilnost ribljeg ulja, te ribljeg ulja s dodatkom biljnih ekstrakta bosiljka (Ocimum basilicum), majčine dušice (Thymus serpyllum)
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