Oxidative stability of biodiesel in blends with jet fuel by analysis of oil stability index

2003 ◽  
Vol 80 (10) ◽  
pp. 1047-1048 ◽  
Author(s):  
Robert O. Dunn ◽  
Gerhard Knothe
Keyword(s):  
Oxidative Stability ◽  
Stability Index ◽  
Jet Fuel ◽  
Oil Stability ◽  
Oil Stability Index

Collaborative study of the oil stability index analysis

1993 ◽  
Vol 70 (11) ◽  
pp. 1055-1061 ◽  
Author(s):  
Tod A. Jebe ◽  
Mark G. Matlock ◽  
Ronald T. Sleeter
Keyword(s):  
Collaborative Study ◽  
Stability Index ◽  
Oil Stability ◽  
Oil Stability Index ◽  
Index Analysis

Oil stability index and biological activities of Achillea biebersteinii and Achillea wilhelmsii extracts as influenced by various ultrasound intensities

2014 ◽  
Vol 55 ◽  
pp. 163-172 ◽  
Author(s):  
Davoud Salarbashi ◽  
Bibi Sedigheh Fazly Bazzaz ◽  
Mohamad Mahdi Karimkhani ◽  
Zahra Sabeti Noghabi ◽  
Farhad Khanzadeh ◽  
...  
Keyword(s):  
Biological Activities ◽  
Stability Index ◽  
Oil Stability ◽  
Oil Stability Index ◽  
Achillea Biebersteinii ◽  
Achillea Wilhelmsii

scholarly journals Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch))

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1541
Author(s):  
Lourdes Melisa Rábago-Panduro ◽  
Mariana Morales-de la Peña ◽  
María Paz Romero-Fabregat ◽  
Olga Martín-Belloso ◽  
Jorge Welti-Chanes
Keyword(s):  
Phenolic Compounds ◽  
Electric Fields ◽  
Microstructural Analysis ◽  
Pulsed Electric Fields ◽  
Stability Index ◽  
Extraction Yield ◽  
Oil Stability ◽  
Oil Stability Index ◽  
Total Oil ◽  
By Products

Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5–83.0 and 79.8–85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0–43.5% and AC by 21.8–24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernelsʹ moisture, oil content and microstructure play an important role in the effectiveness of PEF.

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