September 2025. Conquering stability and shelf-life issues of frying oils can be challenging. During deep-fat frying, several physical and chemical changes—mostly oxidation, polymerization, and hydrolysis—occur simultaneously, altering the chemical composition of edible oils during frying.
Therefore, the objective of this research was to assess the initial antioxidant activity and oxidative stability of selected cold pressed oils throughout their shelf life as well as to characterize the relationship between the antioxidant activity of nonfractionated and fractionated oils and the parameters of oil oxidation measured.
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Oxidative stability of edible plant oils is thus the determining factor of the selection of suitable oil for different processing and storage methods. Oxidative stability of oils differs depending ...
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In conclusion, the sesaminol-enriched extract revealed strong antioxidant activity and is therefore suitable to increase the oxidative stability of edible oils high in polyunsaturated fatty acids ...
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Shelf stability is a relative term, which defines the oxidative stability of an oil as it relates to other oils. However, merely comparing oxidative stability of different oils does not provide the complete picture of how these oils will perform in terms of impacting the quality and shelf lives of the finished food products.
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Thermogravimetric analysis was used to determine the oxidative stability of various edible oils (olive oil, milkfat) and triacylglycerides (triolein, trilinolein), while the effect of natural (α-tocopherol, ascorbic acid) and synthetic antioxidants (butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butyl hydroquinone were evaluated by addition to trilinolein.
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Most native plant oils vary greatly in their stability to oxidation depending on their composition. Oxidative stability of edible plant oils has been extensively studied to find out the ways of improving their stability against oxidation to widen their application. Synthetic antioxidants are effective to improve the oxidative stability of these ...
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Oxidative stability of olive oil after food processing and comparison with other vegetable oils Author links open overlay panel Lisete Silva a b Joana Pinto a b Joana Carrola b Fátima Paiva-Martins a b
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To assess the applicability of the RP-FIN-GC-FID method for study of oxidative stability, it was employed for analysis of hexanal in six edible oil samples, which have been kept at different temperatures for varying times (Table 3). The results demonstrated that sunflower and soybean oils have the lowest thermal stability, while the highest ...
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Oxidative stability of all oils after 12 months of storage decreased by about 30%. The thermostat test and Rancimat PV = 10 were determined in corn oil as the slowest and in rice bran oil the fastest (highest initial PV). The oxidative stability of the analyzed oils probably also depended on the different content of pro- and antioxidant compounds.
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September 2025. Conquering stability and shelf-life issues of frying oils can be challenging. During deep-fat frying, several physical and chemical changes—mostly oxidation, polymerization, and hydrolysis—occur simultaneously, altering the chemical composition of edible oils during frying.
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Oxidation stability is one of the most important quality parameters of edible vegetable oils. It determines their usefulness in technological processes as well as shelf life. In food chemistry, many methods are used to determine the oxidative stability of oils. The most
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Effect of processing on the quality of edible argan oil. Afterwards oil extraction was carried out as done traditionally or mechanically using a Komet DD 85 G press (IBG Monforts Oekotec (results not shown). Interestingly, the roasting process seems to improve the oxidative stability of argan oil; oil from unroasted seeds showing a
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Oxidative stability of edible plant oils is thus the determining factor of the selection of suitable oil for different processing and storage methods. Oxidative stability of oils differs depending
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oxygen concentration, oil processing, and fatty acid composition also affect the oxidative stability of edible oil. Introduction Oxidative stability of oils is the resistance to oxidation during processing and storage (Guillen and Cabo 2002). Resistance to oxidation can
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1. Introduction. Edible oils are easily oxidized even under room temperature, due to the unsaturated fatty acids. Also, the oxidation of lipids is the main factor of influence to shelf life (Kamaleldin and Pokorny, 2005, Xie et al., 2025).Thus, it’s important to evaluate the oxidative stability of oil, further efforts can evaluate the effect of antioxidants and determine the shelf life of
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Thermogravimetric analysis was used to determine the oxidative stability of various edible oils (olive oil, milkfat) and triacylglycerides (triolein, trilinolein), while the effect of natural (α-tocopherol, ascorbic acid) and synthetic antioxidants (butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butyl hydroquinone were evaluated by addition to trilinolein. Oil
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16-5-2014· Therefore, the objective of this research was to assess the initial antioxidant activity and oxidative stability of selected cold pressed oils throughout their shelf life as well as to characterize the relationship between the antioxidant activity of nonfractionated and fractionated oils and the parameters of oil oxidation measured.
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Nevertheless, oxidative degradation in olive oil is the most important cause of an unfavorable sensory perception. This chapter revises the oxidative deterioration of olive oil considering enzymatic oxidative deterioration, autoxidation, and photosensitized oxidation.
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Chemistry and Technology of Oils and Fats Series Editor: Dr Monoj K. Gupta MG Edible Oil Consulting International, 9 Lundy's Lane, Richardson, TX 75080, USA 2.6.7 Oxidative stability 47 2.7 Nutritional properties of soybean oil 48 2.8 Food uses of soybean oil 49
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The last study of the thesis investigated oxidative degradation kinetics of vegetable base fluids. Thermal stability and deposit formation characteristics of soybean oil are studied by an isothermal thermogravimetric analyzer. Heating rate, catalysis, isothermal time, purge flow and oxygen diffusion are studied at different temperatures.
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Read "Rapid determination of oxidative stability of edible oils by FTIR spectroscopy using disposable IR cards, Journal of the American Oil Chemists' Society" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.
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low-linolenic aicd oil is aimed at increasing flavor and oxidative stability; (4) a high-oleic acid oil (low-saturated and low-linolenic acid) oil is aimed at improving both stability and a healthful image. The overall objective of current study was to determine the oxidative, flavor and heat stabilities of SBO with modified FA composition and
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Oxidative stability depends mostly on the FA composition, as well as on the potency and concentration of the antioxidants in the oil 24. The oxidative stability of the oils was measured immediately after purchase using a Rancimat apparatus at 110 °C; the data are presented in Figure 1.
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Oxidative stability of tree-borne seed oils was assessed through measurement of oxidation-induction periods. demonstrating that edible oil with similar fatty acid profiles may represent varying induction times American Oil Chemists’ Society Press, Urbana, IL, USA, 7th edition, 2017.
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Read "Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods, Food Chemistry" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.
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Initial oxidative stability of oil from unroasted seeds was significantly lower than that of the other oils. After 35 days under accelerated storage, oil from roasted seeds obtained using a screw-press showed the highest oxidative stability. Moreover, tocopherol and phytosterol compositions are useful features of argan oil.
Get PriceRead "Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods, Food Chemistry" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.
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A 50:50 (w/w) ratio of oil:MCC resulted in an applicable mixture containing high levels of PUFA edible oil and dietary fiber. The oxidative stability of the formulated mixtures and the pure oils was investigated over a period of 28 days.
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Crude soybean oil samples were stabilised by adding different extracts at 1000 and 2000 ppm concentration and effect of addition of these extracts on oxidative stability of crude soybean oil at 50°C was observed. Rate of oxidative degradation of crude soybean oil was lowest in the sample treated with acetone extract (2000 ppm).
Get PriceThe antioxidant activity, antitumor property and oxidation stability of edible oil with added alkyl caffeates were investigated in the present study. The order of inhibition ratios for DPPH radical scavenging was as follows: PC>EC>HepC>IaC>BuC>AC>HexC>HelC>MC>IpC>CA>VC>BHT.
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The Journal of the American Oil Chemists' Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited
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The role of free fatty acids (FFA) on the oxidative stability of four different unrefined red palm oils (RPO) has been investigated. Unrefined red palm oil is a typical African edible oil produced by laborious and traditional methods that heavily affect the final product quality. Physicochemical analysis performed
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Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract Show all authors. Antioxidant capacity and oxidative stability of the enriched oils and the commercial ones were assessed by the 1,1-diphenyl-2 fat frying of potato chips, Journal American Oil Chemistry Society 76: 331-339. Google Scholar
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The oxidative stability can be achieved by adding natural antioxidants to edible oil (Rafiee et al., 2012; Taghvaei et al., 2014). Many studies have been carried out to assess the influence of conventional heating and microwave heating on the oxidative stability of edible oils.
Get Price“Morelos rice” is a variety of rice with certificate of denomination of origin. It is a large grain of opaque appearance and extra large size that is grown exclusively in Morelos state (Mexico). Thus, the quality and characteristics of its rice bran may affect the kinetic of the extraction process of its oil as well as its stability.
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Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation. Similar to rancidification, oxidative degradation also occurs in other hydrocarbons, such as lubricating oils, fuels, and mechanical cutting fluids.
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