scholarly journals The impact of saturated monoacylglycerols on the oxidative stability of Canola oil under various time/temperature conditions

2018 ◽  
Vol 69 (3) ◽  
pp. 267 ◽  
Author(s):  
M. Naderi ◽  
J. Farmani ◽  
L. Rashidi
Keyword(s):  
Oxidative Stability ◽  
Canola Oil ◽  
Treatment Time ◽  
Thermal Conditions ◽  
Stability Index ◽  
Prolonged Treatment ◽  
Stability Parameters ◽  
Oxidative Stability Index ◽  
Rancimat Test ◽  
The Impact

Due to the inconsistency of monoacylglycerols’ (MAGs) impacts and the lack of research concerning the weight of saturated monoacylglycerols on the oxidative stability of oils, the current study was designed. For this purpose, saturated MAGs at 0.5, 3.0 and 5.0% were added to canola oil and subsequently exposed to a Schaall oven test at 60 °C for 31 days (to assimilate moderate thermal conditions and a prolonged treatment time) and a Rancimat test at 110 °C (to assimilate extreme thermal conditions and shorter treatment time). To evaluate the quality and oxidative stability parameters of MAG-containing canola oil, free fatty acids (FFA), peroxide value (PV), and the oxidative stability index (OSI) were determined. The findings indicated that with the increase in MAG levels, the FFA increased from 0.05 up to 0.2%. The PV increased from 2 to 100 meq/L with the increase in MAG concentration. Also, it was shown that OSI increased from 12.20 to 13.10 h, which was proportional to MAG concentration.

Influence of the parameters of the Rancimat test on the determination of the oxidative stability index of cod liver oil

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 303-308 ◽  
Author(s):  
Pedro J. García-Moreno ◽  
Raúl Pérez-Gálvez ◽  
Antonio Guadix ◽  
Emilia M. Guadix
Keyword(s):  
Oxidative Stability ◽  
Stability Index ◽  
Cod Liver Oil ◽  
Oxidative Stability Index ◽  
Rancimat Test

scholarly journals Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3485 ◽  
Author(s):  
Matilde Tura ◽  
Mara Mandrioli ◽  
Tullia Gallina Toschi
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Oxidative Stability ◽  
Stability Index ◽  
Model Systems ◽  
Analytical Scheme ◽  
Oxidative Stability Index ◽  
Scavenging Capacity ◽  
Sunflower Oils ◽  
Forced Oxidation

This study evaluates the antioxidant activity of cannabidiol (CBD), added to model systems of refined olive (ROO) and sunflower (SO) oils, by measuring the peroxide value, oxidative stability index (OSI), electron spin resonance (ESR) forced oxidation, and DPPH• assays. Free acidity, a parameter of hydrolytic rancidity, was also examined. CBD was compared using the same analytical scheme with α-tocopherol. CBD, compared to α-tocopherol, showed a higher scavenging capacity, measured by DPPH• assay, but not better oxidative stability (OSI) of the oily systems considered. In particular, α-tocopherol (0.5%) showed an antioxidant activity only in SO, registered by an increase of more than 30% of the OSI (from 4.15 ± 0.07 to 6.28 ± 0.11 h). By ESR-forced oxidation assay, the concentration of free radicals (μM) in ROO decreased from 83.33 ± 4.56 to 11.23 ± 0.28 and in SO from 19.21 ± 1.39 to 6.90 ± 0.53 by adding 0.5% α-tocopherol. On the contrary, the addition of 0.5% CBD caused a worsening of the oxidative stability of ROO (from 23.58 ± 0.32 to 17.28 ± 0.18 h) and SO (from 4.93 ± 0.04 to 3.98 ± 0.04 h). Furthermore, 0.5% of CBD did not lower dramatically the concentration of free radicals (μM) as for α-tocopherol, which passed from 76.94 ± 9.04 to 72.25 ± 4.13 in ROO and from 17.91 ± 0.95 to 16.84 ± 0.25 in SO.

scholarly journals Prediction of Walnut Deterioration Using Kernel Oxidative Stability

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1207
Author(s):  
Filipa Simoes Grilo ◽  
Yanisa Srisaard ◽  
Selina C. Wang
Keyword(s):  
Oxidative Stability ◽  
Stability Index ◽  
Operating Parameters ◽  
Operational Parameters ◽  
Oxidation Method ◽  
Accelerated Oxidation ◽  
Oxidative Markers ◽  
Kernel Quality ◽  
Oxidative Stability Index ◽  
Parameters Analysis

Monitoring walnut oxidation is essential to control walnut quality during storage. An accelerated oxidation method for differentiating the oxidative stability index (OSI) of walnut kernels was examined and the effects of instrument operational parameters such as temperature and airflow were evaluated. Four cultivars, Chandler, Solano, Durham, and Howard were analyzed at 110, 120, and 130 °C with 15, 20, and 25 L h−1 airflow. Analysis using 110 °C with 25 L h−1 yielded the lowest coefficients of variance (4.4) than other operational parameters; analysis using the same temperature at lower airflow, 15 L h−1, yield the highest coefficient of variance (10.5). Kernel OSI values were independent of airflow, however, dependence of temperature coefficient and Q10 were demonstrated. The results from selected parameters were correlated with fat and moisture content, peroxide value, UV absorbances, oil oxidative stability, hexanal, and rancidity to establish the relationships between OSI values and quality changes during storage. Using 0.5 g of ground kernels, at 110 °C with 25 L h−1 airflow gave a lower coefficient of variance and higher correlation with kernel quality and oxidative markers comparing to other combinations of operating parameters.

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