Download Citation | Evaluation of Oxidative Stability of Compound Oils under Accelerated Storage Conditions | The oxidative stability of linseed (L), cotton (A), and coconut (C) oils, as well as ...
Highlights Quaternary mixtures of vegetable oils with different characteristics. Equilibrated composition of saturated and unsaturated fatty acids in the mixtures. The quaternary mixtures display better cold flow properties. All mixtures show better oxidative stabilities by PDSC, Petro-Oxy and Rancimat. Only the stability of babassu oil is better than the one of quaternary mixtures.
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Coldressed market rapeseed oils are evaluated for oxidative stability using two accelerated methods: Rancimat and pressure differential scanning calorimetry. In the study, oils are also determined by their acid, peroxide and pnisidine values, fatty acid composition, antioxidants capacity, and phenolic compounds content.
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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 germ 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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Evaluation of oxidative stability of canola oils by headspace analysis Article in Journal of the American Oil Chemists' Society 82(12):869-874 路 December 2005 with 38 Reads How we measure 'reads'
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This makes it possible to extrapolate the temperature-dependent data to predict the stability of the samples at other temperatures, e.g., typical ambient storage temperatures at which the direct determination of oxidative stability would be too slow for most samples. The proposed method is instrumentally simple and is easily automated.
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Research highlights DSC and Rancimat method were used to evaluate the oxidative stability of three oils. Strong correlations were found between the values of DSC T 0 and Rancimat DSC can be indicated as method for assessing the oxidative stability of oils.
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The initial rate of hydroperoxide formation exceed its decomposition rate during fats and oils oxidation, but this is reverted in the following stages. The method for hydroperoxide quantification is the determination of peroxide value [18]. However, hydroperoxides are intermediate products in the formation of carbonyls and hydroxy compounds.
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Volatile compounds, especially aldehydes, formed during frying process of oils are a decisive factor for flavor of fried products even at low concentrations. Thus, determination of volatile compounds in frying oils would be crucial to monitor their quality . In frying process, hydrolysis, oxidation, and polymerization of the oils occur.
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Evaluation of Oxidative Stability of Compound Oils under Accelerated Storage Conditions Geisa Pazzoti1, Camila Souza1, Carolina Veronezi1*, D茅bora Luzia2, Neuza Jorge1 1Universidade Estadual Paulista UNESP Departamento de Engenharia e Tecnologia de Alimentos -S茫o
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In addition, along with cotton oil, it improved the stability of linseed oil in the formulation of LAC compound oil. As to fatty acid profile, the compound oils showed to be composed mainly by unsaturated fatty acids. Cotton and coconut oils presented higher retention of total phytosterols, 78.87 and 76.16%, respectively, after 20 days of
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Download Citation Evaluation of Oxidative Stability of Compound Oils under Accelerated Storage Conditions The oxidative stability of linseed (L), cotton (A), and coconut (C) oils, as well as
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17.07.2025· 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 germ 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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Oxidative stability is very important factor in oil quality especially for these used for frying because of the high temperature applied. Frying oil must have high oxidative stability during use.
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Evaluation of Oxidative Stability of Compound Oils under Accelerated Storage Conditions. Published on Nov 14, 2025 in Brazilian Archives of Biology and Technology 0.758
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Coldressed market rapeseed oils are evaluated for oxidative stability using two accelerated methods: Rancimat and pressure differential scanning calorimetry. In the study, oils are also determined by their acid, peroxide and pnisidine values, fatty acid composition, antioxidants capacity, and phenolic compounds content. Obtained results of oxidative stability are correlated to
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ABSTRACT The oxidative stability of linseed (L), cotton (A), and coconut (C) oils, as well as of linseed:cotton (LA), linseed:coconut (LC), and linseed:cotton:coconut (LAC) compound oils was evaluated under accelerated storage at 60°C/20 days. Coconut oil showed to be rather stable, mainly due to low levels of peroxides, conjugated dienes, 蟻-anisidine, and long induction period.
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Solvent refining results in the production of base oils, which retain some sulfur compounds that are natural antioxidants. These base oils retain a natural ability to prevent oxidation, while hydrotreated base oils must be further fortified with antioxidants in order to maintain thermal and oxidation stability. Once the antioxidants are
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Abstract Like elsewhere in the Mediterranean, the olive oil sector is one of the strategic branches of the Moroccan economy owing to its social and economic significance. This research entailed evaluation of the oxidative stability of olive oils made
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ASTM D5704 17 Standard Test Method for Evaluation of the Thermal and Oxidative Stability of Lubricating Oils Used for Manual Transmissions and Final Drive Axles ; ASTM D7038 19 Standard Test Method for Evaluation of Moisture Corrosion Resistance of Automotive Gear Lubricants
Get PriceASTM-D5704 Complete Document History Standard Test Method for Evaluation of the Thermal and Oxidative Stability of Lubricating Oils Used for Manual Transmissions and Final Drive Axles
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importance to virgin olive oil stability as compared with other refined oils which are eliminated or drastically reduced during the refining process. This paper covers the main aspects related to the oxidative stability of virgin olive oil during storage as well as at the high temperatures of the main processes of food
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The objective of this research was to determine the oxidative stability of fish oil blended with crude plant oils rich in naturally occurring antioxidants, camelina oil and oat oil, respectively, in bulk and after supplementation of 1 wt% of oil blends to skimmed milk emulsions.
Get PriceEffects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating. European Journal of Lipid Science and Technology 2000,102 (10),624-629.
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D5704 00a Standard Test Method for Evaluation of the Thermal and Oxidative Stability of Lubricating Oils Used for Manual Transmissions and Final Drive Axles,carbon and varnish deposits, final drive axle, gear cleanliness, gears, insoluble, L-60, lubricants, manual transmission, oil thickening, seal failure, sludge, thermal oxidation,
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(2009). Oxidative stability and shelf-life evaluation of selected culinary oils. International Journal of Food Sciences and Nutrition: Vol. 60, No. sup7, pp. 289-296.
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Evaluation of Natural Antioxidants Action in Oxidative Stability of Commercial Biodiesel . Talita Cuenca Pina Moreira Ramos*, Eliane Ferreira de Souza, Camila Cuenca Pina, Alberto Adriano Cavalheiro, Antonio Rog茅rio Fiorucci, Margarete Soares da Silva
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The objective of this research was to determine the oxidative stability of fish oil blended with crude plant oils rich in naturally occurring antioxidants, camelina oil and oat oil, respectively, in bulk and after supplementation of 1 wt% of oil blends to skimmed milk emulsions.
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Solvent refining results in the production of base oils, which retain some sulfur compounds that are natural antioxidants. These base oils retain a natural ability to prevent oxidation, while hydrotreated base oils must be further fortified with antioxidants in order to maintain thermal and oxidation stability. Once the antioxidants are
Get PriceThe smoke point of an oil is the temperature at which an oil starts to break down and form compounds that can be extremely damaging to your health. When it comes to high heat cooking, you want to choose an oil with a higher smoke point. Oxidative Stability. Oxidative stability refers to an oil ability to resist oxidation, which is the
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Evaluation of Natural Antioxidants Action in Oxidative Stability of Commercial Biodiesel . Talita Cuenca Pina Moreira Ramos*, Eliane Ferreira de Souza, Camila Cuenca Pina, Alberto Adriano Cavalheiro, Antonio Rog茅rio Fiorucci, Margarete Soares da Silva
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The demand and production of monounsaturated oils is mounting across the globe and large number of health benefits and superior oxidative stability of monounsaturated oils has increased their application in large number of foods [].Oleic acid (cis-9-octadecanoic acid) possesses a cholesterol lowering properties [].Olive oil, canola oil, peanut and rapeseed oil are regarded as the rich source
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In the rolling process of Magnesium Alloy, different mixtures of organic and inorganic compounds are used to lower the friction. Such coolants and lubricants may age or deteriorate during use. This paper describes a method for evaluating oxidation stability performance of lubricants by TGSC analyzer. The influence of oxidation on the volatility of lubricants and the tendency of the
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The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In
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importance to virgin olive oil stability as compared with other refined oils which are eliminated or drastically reduced during the refining process. This paper covers the main aspects related to the oxidative stability of virgin olive oil during storage as well as at the high temperatures of the main processes of food
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Stability Chemistry Fundamentals. Chemical reactivity of fatty oils and esters can be divided into oxidative and thermal instability. Both of these types of instability are determined by the amount and configuration of the olefinic unsaturation on the fatty acid chains. Many of the plant-derived fatty oils, including soy and
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The Rancimat is most commonly applied to measure the oxidation stability of vegetable and animal oils and fats and to examine the effectiveness of antioxidants. Other applications include measuring the oxidation stability of oil- and fat-containing foods such as instant noodles, cookies, and nuts, as well as cosmetics if they contain fats or oils.
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