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نمایش تعداد 1-9 از 9
Shelf - life prediction of edible fats and oils using Rancimat
, 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...
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
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...
Evaluation of Pistachio nuts stability at various conditions based on Metrohm Rancimat
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 ...
Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil
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...
Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil
) 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...
A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration
, 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...
Frying stability time of olive oils estimated from the oxidative stability index
, 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...
Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat
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...
Evaluation of oxidative stability of frying olive oil during thermal and frying processes
ارزیابی پایداری اکسایشی روغنهای زیتون سرخکردنی طی فرآیندهای حرارتی و سرخ کردنی
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 ...