for oxidative stability determination can be rather complex with instrumentation typically including a headspace sampler interfaced with a gas chromatograph and a mass spectrometer The oxidation stability measurements are made by oxidizing the oil by some means (usual-ly at an elevated temperature) and by following the development of oxidation oil during storage increased oils' oxidative stability The obtained antioxidant extracts had a higher impact on oxidative stability than BHT at 200 mg/ kg18 Mohdaly et al (2011) and Abdelazim et al (2013) reported an assessment between the antioxidant activity of the sesame meal extracts and synthetic antioxidants on vegetable oils So there

Oxidative Stability

Abstract: Effects of lycopene on the oxidative stability of soybean oils were studied by adding different concentrations of lycopene [0 01 0 02 and 0 04% (w/w)] in soybean oils at the same time BHT and TBHQ at 0 02% (w/w) were used for comparison The antioxidant activity is measured by using three different methods

Secondary antioxidants are typically comprised of phosphites and certain sulfur-containing compounds such as thioethers and thioesters Each type of antioxidant performs a different function to inhibit oxidation The oxidation process begins with the initiation phase when free radicals are formed

Oxidative stability is an indispensable parameter in assessing the quality of oils and fats and it is significantly influenced by their fatty acid composition and minor components such as tocopherols phytosterols vitamin E and phenolic compounds [] It can be defined as a necessary period of time for the creation of secondary products which can be identified under diverse

Abstract: Effects of lycopene on the oxidative stability of soybean oils were studied by adding different concentrations of lycopene [0 01 0 02 and 0 04% (w/w)] in soybean oils at the same time BHT and TBHQ at 0 02% (w/w) were used for comparison The antioxidant activity is measured by using three different methods

Jun 01 2016Recent attempts on the effective use of few natural antioxidants for improving the oxidative stability of edible oil has provided further scope for exploring antioxidants from different natural sources (Aladendunye et al 2015 Kindleysides et al 2012 Martinez et al 2013 Ramadan 2008 Wang et al 2011 Zhao et al 2014)

Effect of Addition of Antioxidants on the Oxidative

antioxidants Oxidative stability test The oxidative stability of each sample was evaluated by determining the weight gain PV and TBAR The samples were kept at 65C in an oven (Memert model 7000) and were removed from the oven after 0 2 5 9 and 13 days for oxidative stability determination (Khan and Shahidi 2001) A 25 ml of each sample

(1996) observed that the oxidative stability increased linearly with the concentration in olive oil with 1 10 mmolkg –1 oil of antioxidant capacity while Mateos (2002) showed an increase in oxidative stability until the antioxidant activity reached a concentration of approximately 1 mmolkg –1 and although the concentration of

antioxidants Oxidative stability test The oxidative stability of each sample was evaluated by determining the weight gain PV and TBAR The samples were kept at 65C in an oven (Memert model 7000) and were removed from the oven after 0 2 5 9 and 13 days for oxidative stability determination (Khan and Shahidi 2001) A 25 ml of each sample

SL had similar physical properties to butterfat but was more susceptible to oxidation The above phenolic compounds were each added to SL as antioxidants SL with 1-o-galloylglycerol rosmarinic acid or BHT showed the highest oxidative stability during an accelerated oxidation test with the total oxidation (TOTOX) value around 250 after 18 days

Oxidative stability of three different lipid classes namely monogalactosyl diacylglycerol (MGDG) and digalactosyl diacylglycerol (DGDG) from spinach and edible brown seaweed (Akamoku) and triacylglycerol (TAG) of linseed oil was compared Analysis of oxygen consumption and polyunsaturated fatty acid (PUFA) composition demonstrated that spinach DGDG had the highest oxidative stability

Eff ects of natural antioxidants on colour stability lipid oxidation and metmyoglobin reducing activity in raw beef patties Acta Sci Pol Technol Aliment 14(1) 37–44 DOI: 10 17306/J AFS 2015 1 4 38 or prevent oxidation processes (Lorenzo et al 2014) Adding of antioxidants is one of the typical methods

May 28 2018The present study was conducted to determine and compare the oxidative stability of soybean and sunflower oils using differential scanning calorimetry (DSC) These edible oils were enriched with marjoram (Origanum majorana L ) thyme (Thymus vulgaris L ) and oregano (Origanum vulgare L ) extracts at three different concentrations and synthetic antioxidant

Abstract: 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

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In comparison to the kieselguhr filtration combined with PVPP stabilization a new filter aid (polystyrene combined with PVPP) without metal ion insertion was used for beer filtration The results clearly demonstrate higher oxidative beer stability and lower radical generation mainly caused by lower metallic ion content

The oxidation of lipid-based emulsions and nanoemulsions strongly affects their overall quality and safety Moreover introduction of oxidatively unstable emulsions into biological systems either as an energy source in parenteral nutrition or as delivery systems of bioactives may promote oxidation "in situ" leading to the overproduction of reactive oxygen species initiating new

Sep 27 2016Since quantifying the level of antioxidant in a sample involves relatively sophisticated and time-consuming tests being able to obtain information regarding oxidative stability this simply is very useful Fig 2 shows a test result for a second raw material that has somewhat improved stability compared with the sample in Fig 1

May 16 2014Cold‐pressed oils have long shelf life stability due to the presence of antioxidants and other molecules that stabilize the oil with respect to auto‐oxidation The stability of cold‐pressed oils is usually set for 6 or 12 months and generally limited by the content of polyunsaturated fatty acids (PUFA) especially alpha‐linolenic acid

SL had similar physical properties to butterfat but was more susceptible to oxidation The above phenolic compounds were each added to SL as antioxidants SL with 1-o-galloylglycerol rosmarinic acid or BHT showed the highest oxidative stability during an accelerated oxidation test with the total oxidation (TOTOX) value around 250 after 18 days

Oxidative Stability of Oils The use of natural antioxidants in commodity oils is an economical option to replacing the current oil with high oleic options while maintaining or even increasing oxidative stability Rosemary is the dominant herb antioxidant extract on the market both in Europe and the United States

oxidative stability (as measured by the induction period (IP)) of biodiesel was investigated [1] Results indicate that different types of biodiesel have different natural levels of oxidative stability indicating that natural antioxidants and FAME composition play a significant role in determining oxidative stability

azocompound AMVN-initiated lipid peroxidation The effect of gamma-oryzanol on the oxidative stability of vegetable oils of pharmaceutical and cosmetic interest was then evaluated in a oxidation accelerate test and compared with the effect of the well-known antioxidants