, the mechanisms of lipid oxidation at accelerated conditions may be different from those under normal storage conditions, leading to errors in the shelf-life predictions. This article describes an automated accelerated method, namely Rancimat, for shelf...

In this research, five different vegetable oils were oxidized at four different temperatures (373, 383, 393, and 403 K) under Rancimat test conditions. An increasing rate of oxidation could be observed as temperature increased. The natural...

The pistachio nuts are one of the favorite tree nuts of the world. Iran is one of the world’s most important areas for the production of this nut, the Ohadee variety of Iranian raw dry pistachio nuts was selected for the ...

by monitoring peroxide value till the minute 80 (PV80,

meq kg -1) and also by determining the oxidative stability index at 60 °C (OSI60, h). In the Rancimat test,the OSI60 of the PKO (1.66 h) was significantly increased by some of the added antioxidants...

) free radical-scavenging,

ferric reducing antioxidant power (FRAP), β-carotene

bleaching test, thiobarbituric acid reactive species (TBARS)

and Rancimat assays. The Bene essential oil exhibited significant...

, by Rancimat test at 100–130 °C) were used to detect the adulteration of olive (Zard and Roghani cultivars) oils with 10–30% of palm olein, PO, and sunflower oil, SO. An adulteration index, AI (h2), which encompassed the more pervasive parameters of maximum...

, of 47 μmol/g) of the olive oils were monitored under two thermal (Rancimat at 110 – 140 ºC) and frying (at 180 ºC) processes, respectively. The values of OSI ranged from 7.1 h to 16.9 h at 110 ºC, which significantly decreased to 0.9 – 1.9 h at 140 º...

Kinetic analysis of gallic acid and methyl gallate in purified Kilka oil was studied in the concentration, range 200–1600 ppm, during autooxidation in Rancimat test at 60°C. The stabilization factor (F), the oxidation rate ratio (ORR), the activity...

در این تحقیق، شاخص پایداری اکسایشی روغن (OSI) و دوره القا ترکیبات کربونیلی (IPCV) و زمان پایداری سرخ کردن(tf cv =47) (زمان مورد نیاز جهت رسیدن به حد بحرانی 47 میکرومول بر گرم ترکیبات کربونیلی) یک مجموعه‌ای از روغن‌های زیتون ...