Results 61 to 70 of about 2,370 (196)

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
openaire   +1 more source

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

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, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad   +3 more
wiley   +1 more source

Comparação dos métodos de determinação da estabilidade oxidativa de biodiesel B100, em mistura com antioxidantes sintéticos: aplicação do delineamento simplex-centroide com variável de processo

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, Dionísio Borsato, Carmen Luísa Barbosa Guedes, Hágata Cremasco da Silva, Rodolfo Lopes Coppo   +4 more
doaj   +1 more source

Process Intensification of Oil Recovery From Brassica carinata Seeds via Microwave‐Assisted Soxhlet Extraction for Biolubricant Synthesis

International Journal of Chemical Engineering, Volume 2026, Issue 1, 2026.
The growing demand for sustainable and eco‐friendly alternatives to petroleum‐based lubricants has prompted interest in plant‐derived oils as a potential raw material for the synthesis of biolubricants. This study explores the utilization of microwave‐assisted Soxhlet extraction (MASE) for the efficient recovery of oil from the three species of ...
Yohannes Assefa Degaga, Shimelis Kebede Kassahun, Sintayehu Nibret Tiruneh, Arnab Biswas   +3 more
wiley   +1 more source

Structure-Activity Relationship of Flavonoids Active Against Lard Oil Oxidation Based on Quantum Chemical Analysis

Molecules, 2008
In this study, the antioxidant activities of 15 flavonoids against lard oil oxidation were determined by using the Rancimat test. Quercetin, dihydromyricetin, luteolin and kaempferol showed the strongest antioxidant activity, with protection factor ...
Zheng-Xiang Ning, Gui-Zhao Liang, Ben-Guo Liu, Ji-Guo Yang   +3 more
doaj   +1 more source

Improving the Oxidative Stability of Oil Extracted From Camelina Seeds Using Green Tea and Lemongrass Extracts

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, Neda Maftoonazad, Akbar Jokar, Maryam Shahamirian, El Hassan Sakar   +4 more
wiley   +1 more source

Opuntia Ficus-Indica Peel By-Product as a Natural Antioxidant Food Additive and Natural Anticoccidial Drug

Foods, 2023
The present study was carried out to valorize the Opuntia ficus-indica (OFI) by-products by extracting and identifying their biochemical compounds and evaluating their antioxidant potential by in vitro activities (DPPH radical and FRAP), as well as their
Meriem Amrane-Abider, Mirela Imre, Viorel Herman, Nedjima Debbou-Iouknane, Fairouz Saci, Hafid Boudries, Khodir Madani, Hafida Merzouk, Abdelhanine Ayad   +8 more
doaj   +1 more source

Oxidative Stability and Discarding Time of Two Frying Oil Blends During Deep Frying of Potatoes

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
The study aimed to evaluate the effect of blending three vegetable oils—corn, sunflower, and canola—on their oxidative stability based on oxidation indices and discarding time during deep frying of potatoes as a model food system. The chemical properties of pure oils were analyzed using Design Expert software, which identified two optimal blends: blend
Fatemeh Fallah, Saeedeh Arabshahi-Delouee, Essam Hebishy   +2 more
wiley   +1 more source

Oxidative stability and estimate of the shelf life of sacha inchi (Plukenetia volubilis L.) oil

Scientia Agropecuaria, 2015
Sacha inchi oil is rich in polyunsaturated fatty acids that may rust, limiting their shel flife. The Rancimat method is official, for evaluations of oxidative stability accelerated in oils.
Gilbert Rodríguez, Eudes Villanueva, Patricia Glorio   +2 more
doaj   +1 more source

Encapsulation of Rosehip (Rosa canina L.) Seed Polyphenols in Polysaccharide‐Based Carriers: Process Optimization, Characterization, and In Vitro Release

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, Ebru Kurtulbaş, Mehmet Torun, Selin Şahin, Seid Reza Falsafi   +4 more
wiley   +1 more source