Results 61 to 70 of about 2,754 (192)

Induction periods of walnut oil samples during the Rancimat measurement [PDF]

, 2014
Oxidative stability is an important parameter in the characterization of fats and oils. This paper presents a comparative study of walnut oil stability at different temperatures, processing and storage assessed by the method Rancimat.
GURJUI, A., COSTIS, V., REŞITCA, V., SANDULACHI, E.   +3 more
core   +1 more source

Comparative studies of oxidative stability of edible oils by Schaal oven test and the Rancimat method

, 2011
Oksidacijska stabilnost je važan parametar kada se procjenjuje kvaliteta ulja i masti, daje dobru ocjenu njihove osjetljivosti na oksidacijsko kvarenje.
Pichler, Anita, Pozderović, Andrija, Moslavac, Tihomir, Volmut, Katica   +3 more
core   +1 more source

Determination of kinetic parameters using Rancimat analysis

, 2017
The physicochemical quality parameters, the total phenols contents and the oxidative stabilities at 120 to 160 ºC of commercial extra-virgin olive oils were assessed, allowing to confirm the quality grade as well as to group them according to the total phenols contents as low (88±7 mg CAE/kg), medium (112±6 mg CAE/kg) and high (144±4 mg CAE/kg) phenols
openaire   +2 more sources

An Experimental Investigation on CeO2 Nanoparticles Added Safflower Biodiesel/Diesel Blends at Different Compression Ratios in DI Diesel Engine: A Multiobjective Optimization Method Using Response Surface Methodology

International Journal of Energy Research, Volume 2026, Issue 1, 2026.
Biodiesel is an environmentally friendly and sustainable alternative fuel with several advantages over conventional diesel. This study explores the enhancement of safflower biodiesel (B20) with the addition of CeO2 NPs (60 mg) in a modified piston‐top CI engine, operating at different CRs (CR19, CR18, CR17, and CR16).
Leyander Reginald Pillai, Nikhil Rao Jabade Chandra, Surriya Subramanian, Partha Sarathy Mani, Shanmugasundaram Selvaraj, Senthur Prabu Sabapathy, Shrishti Thapliyal   +6 more
wiley   +1 more source

Effectiveness of added natural antioxidants in sunflower oil

Grasas y Aceites, 2005
The antioxidant activity of α- and δ-tocopherol, citric acid, ascorbic acid and ascorbyl palmitate was investigated in sunflower oil containing naturally occurring tocopherol.
Amalia A. Carelli, Indira C. Franco, Guillermo H. Crapiste   +2 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

Long-term storage of three unconventional oils

Grasas y Aceites, 2008
Three samples, Sclerocarya birrea oil (SCO), Melon bug oil (Aspongubus viduatus) (MBO), and Sorghum bug oil (Agonoscelis pubescens) (SBO), were stored (autoxidized) in the dark at 30±2 °C for 24 months.
Abdalbasit Mariod, Bertrand Matthäus, K. Eichner, Ismail H. Hussein   +3 more
doaj   +1 more source

Oxidative Stability Test of Oil Containing Phloxine and .BETA.-Carotene by the Rancimat Method.

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996
フロキシン(食用赤色色素104号)とβ-カロテンの油脂の酸化に及ぼす効果についてランシマット法(導電率を利用した測定法)とオーブン試験とで比較検討した.(1) オーブン試験では,フロキシン添加オリーブ油,大豆油,鯨油のいずれもそれらの無添加油に比べて過酸化物の増加割合が高く,逆にβ-カロテン添加ではいずれの油脂も低かった.(2) ランシマット法で求めたオリーブ油,大豆油,鯨油の誘導時間(変敗点)は6.15, 3.03および0.87hであった.誘導時間からみた油脂の酸化安定性はオリーブ油が最も高く,ついで,大豆油,鯨油の順であった.(3) フロキシンの添加で各油脂の誘導時間は早められ,β-カロテン添加で延長された.すなわち,フロキシンおよびβ-カロテンによる油脂の酸化促進性および防止性は ...
KAJIMOTO, Goro, YAMAGUCHI, Maki, NAKAMURA, Mitsuhiro   +2 more
openaire   +2 more sources

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

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