Results 51 to 60 of about 4,479 (218)
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
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EFFECT OF NATURAL ANTIOXIDANT OF CAKE QUALITY DURING STORAGE [PDF]
Arab Universities Journal of Agricultural Sciences, 2005 In this study, both the methanol extraction of sage leaves and clove buds were added as natural antioxidant at concentraction 100, 200 and 300 ppm from butter weight using in cake production. The cake produced was storage at room tempera-ture for 8 weeks.
Ayman M, Nadia Abd El-Motaleb
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Oilseeds and fats, crops and lipids, 2022 Coratina is a very popular olive cultivar, native of the Apulian region (Italy), but today worldwide cultivated and appreciated. In the present study, durability of Coratina monovarietal extra virgin olive oils (CMOO), produced in the Molise region ...
Macciola Vincenzo +1 more
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International Journal of Cosmetic Science, Volume 48, Issue 2, Page 394-427, April 2026.Natural antioxidants from plants, fruits, seeds and fungi combat ageing by neutralizing free radicals, boosting collagen and protecting against UV damage. Enhanced by green extraction and smart delivery systems, they offer powerful anti‐inflammatory and antimicrobial benefits.
Hossein Omidian +2 more
wiley +1 more source
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
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A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration
LWT, 2018 Abstract Temperature coefficients (TC and Q10 number) and the parameters of Arrhenius equation (frequency factor, A, and activation energy, Ea) and activated complex theory (enthalpy, ΔH++, and entropy, ΔS++) based on the oxidative stability indices (OSI, by Rancimat test at 100–130 °C) were used to detect the adulteration of olive (Zard and Roghani ...
Mansooreh Heidarpour, Reza Farhoosh
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Food Biomacromolecules, Volume 3, Issue 1, Page 71-80, March 2026.Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape +3 more
wiley +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
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Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.Camelina oil, rich in polyunsaturated fatty acids (PUFAs) and α‐linolenic acid, exhibits a high susceptibility to oxidative degradation, which compromises its shelf life. This study aimed to evaluate the potential of green tea (GE) and lemongrass (LE) extracts at concentrations of 200 and 500 ppm, compared to 200 ppm BHT, in stabilizing camelina oil at
Milad Faraji +4 more
wiley +1 more source
Food Science &Nutrition, Volume 13, Issue 12, December 2025.Rosehip seed polyphenols were encapsulated by optimized spray‐drying using polysaccharide carriers. The microparticles showed strong antioxidant properties and higher release in the intestinal phase. Their incorporation improved the oxidative stability of sunflower and corn oils.
İrem Toprakçı +4 more
wiley +1 more source