Oil stability: A DSC alternative for the active oxygen method

1970 ◽  
Vol 47 (6) ◽  
pp. 229-230 ◽  
Author(s):  
C. K. Cross
Keyword(s):  
Active Oxygen Method ◽  
Active Oxygen ◽  
Oil Stability

Stability values of fats by the active oxygen method and by storage in glass vials

1945 ◽  
Vol 22 (1) ◽  
pp. 23-25 ◽  
Author(s):  
R. W. Riemenschneider ◽  
R. M. Speck
Keyword(s):  
Active Oxygen Method ◽  
Active Oxygen

Comparison of Nutritional Value and Functionalities of Palm Oil Fractionates with Lards

2012 ◽  
Vol 554-556 ◽  
pp. 1429-1432
Author(s):  
Su Xi Wu ◽  
Rui Xin Liu ◽  
Min Ji
Keyword(s):  
Palm Oil ◽  
Nutritional Value ◽  
Palm Olein ◽  
Active Oxygen Method ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Cholesterol Content ◽  
Active Oxygen ◽  
Solid Fat ◽  
Refined Palm Oil

The cholesterol and α-VE content, active oxygen method value, solid fat content of three kinds of palm oil fractionates and five kinds of lard products were investigated. The results obtained were as follows. Firstly, palm oil has lower cholesterol content but higher α-VE content and higher AOM value than lard. Secondly, refined palm oil, palm stearin and palm olein has almost the same plasticity as leaf lard, bone lard and skin lard, respectively. All the results have showed that palm oil is of substitutability for lard.

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.

An improved constant temperature bath for the active oxygen method fat stability apparatus

1956 ◽  
Vol 33 (12) ◽  
pp. 628-630 ◽  
Author(s):  
W. F. Schroeder ◽  
J. W. Draper
Keyword(s):  
Constant Temperature ◽  
Active Oxygen Method ◽  
Active Oxygen ◽  
Constant Temperature Bath

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 Antioxidation Activities of Amino Acids and Their Esters under the Condition of Active Oxygen Method

1974 ◽  
Vol 23 (8) ◽  
pp. 497-500 ◽  
Author(s):  
Etsuji YUKI ◽  
Yukihiro ISHIKAWA ◽  
Tetsuro YOSHIWA
Keyword(s):  
Amino Acids ◽  
Active Oxygen Method ◽  
Active Oxygen

Bestimmung der Oxidationsstabilität von Fetten und Ölen – Vergleich zwischen der Active Oxygen method (AOCS Cd 12–57) und der Rancimat-Methode

Lipid / Fett ◽  
1988 ◽  
Vol 90 (2) ◽  
pp. 56-58 ◽  
Author(s):  
M. W. Läubli ◽  
P. A. Bruttel ◽  
E. Schalc
Keyword(s):  
Active Oxygen Method ◽  
Active Oxygen

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

Use of dried air in the active oxygen method of determining relative stabilities of fats

1945 ◽  
Vol 22 (5) ◽  
pp. 123-124 ◽  
Author(s):  
Julius J. Nagy ◽  
B. W. Beadle ◽  
H. R. Kraybill
Keyword(s):  
Active Oxygen Method ◽  
Active Oxygen ◽  
Relative Stabilities
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