Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12-57) and the rancimat method

1986 ◽  
Vol 63 (6) ◽  
pp. 792-795 ◽  
Author(s):  
Markus W. Läubli ◽  
Peter A. Bruttel
Keyword(s):  
Oxidative Stability ◽  
Active Oxygen Method ◽  
Fats And Oils ◽  
Active Oxygen ◽  
Rancimat Method

scholarly journals Determination of the Oxidative Stability of Fats and Oils. Comparison of Test Results Obtained by the Rancimat Method, Oven Test, AOM and Weighing.

1996 ◽  
Vol 49 (3) ◽  
pp. 163-167 ◽  
Author(s):  
Goro KAJIMOTO ◽  
Maki YAMAGUCHI ◽  
Yoko IWAMOTO ◽  
Mitsuhiro NAKAMURA ◽  
Hiromi YOSHIDA ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Fats And Oils ◽  
Test Results ◽  
Oven Test ◽  
Rancimat Method

Comparison of near-infrared emission spectroscopy and the Rancimat method for the determination of oxidative stability

2007 ◽  
Vol 109 (1) ◽  
pp. 61-65 ◽  
Author(s):  
Fabiano B. Gonzaga ◽  
Celio Pasquini ◽  
Christianne E. C. Rodrigues ◽  
Antônio J. A. Meirelles
Keyword(s):  
Oxidative Stability ◽  
Emission Spectroscopy ◽  
Near Infrared ◽  
Infrared Emission ◽  
Infrared Emission Spectroscopy ◽  
Rancimat Method ◽  
Near Infrared Emission

Effect of Operational Parameters on Determination of Oxidative Stability Measured by Rancimat Method

2014 ◽  
Vol 17 (9) ◽  
pp. 2082-2088 ◽  
Author(s):  
Nilkanth Pawar ◽  
Akash Purohit ◽  
Kamal Gandhi ◽  
Sumit Arora ◽  
R.R.B. Singh
Keyword(s):  
Oxidative Stability ◽  
Operational Parameters ◽  
Rancimat Method

Common Kilka oil and its primary and secondary oxidative dynamics stabilized by different variants of clove essential oil

2021 ◽  
Vol 72 (1) ◽  
pp. e390
Author(s):  
M.T. Golmakani ◽  
E. Dorostkar ◽  
M. Keramat
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Induction Period ◽  
Active Oxygen Method ◽  
Active Oxygen ◽  
Tocopheryl Acetate ◽  
Microwave Assisted ◽  
Rancimat Test ◽  
Clove Essential Oil ◽  
The Stability

The objective of this study was to investigate the properties of clove essential oil extracted by different microwave-assisted methods and to evaluate its effects on the stability of common Kilka oil. Each of these methods was hypothesized to yield a clove essential oil that would have a distinguishable composition and effect when added to common Kilka oil by maintaining its oxidative stability. The oxidation of common Kilka oil was examined by accelerated oxidation using the active oxygen method and Rancimat test. The clove essential oil extracted by microwave-assisted hydrodistillation showed the highest induction period according to the active oxygen method (16.56 h) and the Rancimat induction period (3.64 h) in common Kilka oil and its antioxidant activity was comparable to that of BHT (16.59 h and 4.34 h, respectively) and tocopheryl acetate (16.30 h and 4.02 h, respectively). Furthermore, the microwaveassisted hydrodistillation method resulted in the amount of eugenol that exhibited the highest antioxidant capacity for preserving PUFA in common Kilka oil. Ultimately, clove essential oil can become an efficient natural antioxidant for the oxidative stability of common Kilka oil.

Improved procedure for cleaning glassware used in determining the stability of fats and oils by the active oxygen method

1951 ◽  
Vol 28 (2) ◽  
pp. 73-74 ◽  
Author(s):  
Sara P. Fore ◽  
R. N. Moore ◽  
W. G. Bickford
Keyword(s):  
Active Oxygen Method ◽  
Fats And Oils ◽  
Active Oxygen ◽  
The Stability

scholarly journals Oxidative Stability of Sunflower and Olive Oils: Comparison between a Modified Active Oxygen Method and Long Term Storage

LWT ◽  
1993 ◽  
Vol 26 (5) ◽  
pp. 464-468 ◽  
Author(s):  
Ahmet Kaya ◽  
Ali R. Tekin ◽  
Mehmet D. Öner
Keyword(s):  
Oxidative Stability ◽  
Active Oxygen Method ◽  
Active Oxygen ◽  
Olive Oils ◽  
Long Term Storage ◽  
Term Storage
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