Oxidative Stability of Selected Edible Oils PMC
The highest oxidative stability had rapeseed and peanut oils with the highest content of MUFA. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar, from 4.77 h to 5.02 h in the first month and from
The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ±
Oxidative Stability of Edible Plant Oils SpringerLink
Lipid oxidation is the major cause of deterioration of the quality of edible oils. Oxidative stability of oils is defined as the resistance to oxidation during processing and storage [].Lipid oxidation breaks
The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12
Wiley Online LibraryImprovement of the oxidative stability of edible oils through
3.2 Enzymatic modification of edible oils. POO and SFO are among the widely used oils in food processing. However, their thermooxidation is considered one of the major concerns
Vegetable oils or plant-derived oils account for about 79% of edible oil consumption worldwide (Fasina et al., 2008). Blended oils in which several vegetable oils are mixed at different
kalsecOxidative Stability of Commodity Oils Kalsec
A primary quality concern for frying oil and oil-containing food products is oxidative stability. Unstable oils can rapidly oxidize and lead to undesirable aromas and flavors (cardboard, paint, and fishy notes). With both plant oil
(DOI: 10.1007/978-3-319-78030-6_94) Edible plant oils play a vital role in daily diets of people worldwide. Stability against oxidation is the major factor limiting the application of most
ACS PublicationsHighly Accurate Prediction of Edible Oil Oxidative
The quality of edible oils can be deteriorated by the oxidation of unsaturated fatty acids. Hence, it would be beneficial to accurately predict oxidative stability using readily available data, such as fatty acid composition
The aim of this research was to evaluate the oxidative stabilities and qualities of different vegetable oils (almond, blend 1-8, camellia, corn, palm, peanut, rapeseed, sesame,
ACS PublicationsHighly Accurate Prediction of Edible Oil
The quality of edible oils can be deteriorated by the oxidation of unsaturated fatty acids. Hence, it would be beneficial to accurately predict oxidative stability using readily available data, such as fatty acid composition
Oxidative stability is measured via induction time. This is the point when an oil breaks down and potentially produces harmful compounds. A greater induction time indicates an oil is more resistant to oxidation, a shorter induction time
Oxidative stability of virgin olive oil
Oct 1, 2002The compounds contributing to the oxidative stability of virgin olive oils are defined with special emphasis on the antioxidative activity of phenolic compounds.
The oil content, fatty acid, oil quality and oxidation stability of seeds of four woody oil plants (pecan, Camellia oleifera, Torreya grandis and walnut) were analyzed.
Effects of Repeated Heating of Cooking Oils on ResearchGate
Five types of cooking oil (i.e. corn oil, olive oil, palm oil, sunflower oil, and walnut oil) were measured at the temperature of 60ºC, 80ºC, and 100 ºC for the frequency range of 3 GHz to
Jan 3, 2010Scientific data on the oxidative stability of borage oil, Camelina sativa oil, linseed oil, evening primrose oil and pumpkin seed oil are scarce. Chemiluminescence (CL) methods most
- Do edible plant oils oxidate?
- Stability against oxidation is the major factor limiting the application of most edible plant oils for cooking and processing. Most native plant oils vary greatly in their stability to oxidation depending on their composition. Oxidative stability of edible plant oils has been extensively studied to nd out the ways of improving
- What is the oxidative stability of edible oil after 12 months?
- A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil. Keywords: Rancimat test; Schaal Oven Test; edible oil; oxidative stability; storage.
- How does oxidative degradation affect edible oils?
- The pathway of the oxidative degradation of edible fats and oils results in many physical changes in the product, such as increased viscosity, changes in composition, and the formation of degradation products. To measure and assess these changes, a wide range of methods is available for describing the oxidative state of edible oils.
- Why is oxidation of edible oil important?
- The oxidation of edible oil leads to the production of off-avor and toxic compounds and diminishes the oil quality and shelf life. Oxidative stability of edible plant oils is thus the determining factor of the selection of suitable oil for different processing and storage methods.
- Does oxidation of unsaturated fatty acids affect the quality of edible oils?
- Highly Accurate Prediction of Edible Oil Oxidative Stability by Multivariate Analysis Incorporating Chemiluminescence Data The quality of edible oils can be deteriorated by the oxidation of unsaturated fatty acids.
- Are oxidative stability index (OSI) and P Av a useful comparative measure?
- OSI and p AV are very useful comparative measures of the oxidative states of different oils when stored at room temperature. The slopes of the rate of change in oxidative stability index of oils stored at ambient versus that at elevated temperature were different for different oils.
