Effects of Moisture and Amphiphilic Compounds on the Oxidative Stability of Microwave‐Treated Corn Oil

2021 ◽  
pp. 2000326
Author(s):  
HeeSun Na ◽  
Hyuk Choi ◽  
YoonHee Lee ◽  
JaeHwan Lee
Keyword(s):  
Oxidative Stability ◽  
Corn Oil ◽  
Amphiphilic Compounds

Migration of α-tocopherol from LDPE films to corn oil and its effect on the oxidative stability

2010 ◽  
Vol 43 (4) ◽  
pp. 1073-1078 ◽  
Author(s):  
Abril Zoraida Graciano-Verdugo ◽  
Herlinda Soto-Valdez ◽  
Elizabeth Peralta ◽  
Pavlov Cruz-Zárate ◽  
Alma Rosa Islas-Rubio ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Corn Oil

Comparison of the Rancimat and the ACL Instrument for Measuring the Oxidative Stability of Corn Oil

2014 ◽  
Vol 91 (5) ◽  
pp. 733-746 ◽  
Author(s):  
Charlotte Bell ◽  
Fabian Käser ◽  
Elaine Martin ◽  
Gordon Scott
Keyword(s):  
Oxidative Stability ◽  
Corn Oil

Effects of Rice Bran Extracts on Oxidative Stability of Corn Oil

2016 ◽  
Vol 45 (10) ◽  
pp. 1513-1517
Author(s):  
Jeyeong Yeon ◽  
Seon Mi Lee ◽  
Jinwoo Yang ◽  
Jieun Kwak ◽  
Youngwha Kim ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Corn Oil

Temperature dependence of the oxidative stability of corn oil and polyalphaolefin in the presence of sulfides

2011 ◽  
Vol 513 (1-2) ◽  
pp. 94-99 ◽  
Author(s):  
Grigor B. Bantchev ◽  
Girma Biresaw ◽  
Abdellatif Mohamed ◽  
Jill Moser
Keyword(s):  
Oxidative Stability ◽  
Temperature Dependence ◽  
Corn Oil

PSV-15 Variability in the Oxidative Status of Fats and Oils Used in Livestock Diets in North America

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 197-198
Author(s):  
Rachel Tonda ◽  
Arlene Lamptey ◽  
Brenda Reid
Keyword(s):  
Oxidative Stability ◽  
Corn Oil ◽  
Animal Health ◽  
Stability Index ◽  
Fats And Oils ◽  
Oxidative Status ◽  
Active Oxidation ◽  
Animal Fats ◽  
Lipid Quality ◽  
Limit Of Quantitation

Abstract Lipids are essential energy sources in nearly every animal’s diet. However, lipids used in feed formulations today are highly variable in both composition and susceptibility to oxidation – a major source of decreased lipid quality. Feeding oxidized lipids negatively influences animal health and performance, yet data on the oxidative status of commercially used lipids is limited. Herein, the oxidative stability results of lipid samples submitted to Kemin Customer Laboratory Services (CLS) for analysis since 2018 is summarized. Of the 392 samples evaluated, corn oil (n=122), choice white grease (CWG; n=101) and soybean oil (n=66) were the most common. Current oxidation status was assessed by measuring active oxidation markers, including peroxide values (PV; target < 5 meq/kg) and secondary oxidative molecules (hexanal and 2,4-decadienal; target < 50 ppm total). Resistance to future oxidation was evaluated by Oxidative Stability Index (OSI) at 100° C. Lipid PVs ranged from 0 meq/kg to 47.8 meq/kg, with an average PV of 3.4 meq/kg. Total secondary oxidatives averaged 28 ppm, ranging from below the limit of quantitation (5 ppm) to 313 ppm. Based on current oxidative markers, 39% of samples showed no signs of oxidation, 40% had early signs of oxidation, 16% were undergoing active oxidation and 5% were severely oxidized. Lipid OSI times ranged from 0.2 to 144 hours, averaging 17.4 hours. Fifty percent of samples had OSI times of < 10 hours. Further, 46% of animal fats had an OSI < 5 hours, indicating enhanced susceptibility of these fats to future oxidation. In conclusion, >60% of samples showed signs of oxidation, and significant variability in the oxidative status of commercial lipids was observed. To optimize nutritional efficiency and minimize adverse effects of oxidation on overall health of livestock, managing lipid quality – including understanding oxidation risks – should be a major consideration for producers.

scholarly journals Oxidative Stability of Selected Edible Oils

Molecules ◽  
2018 ◽  
Vol 23 (7) ◽  
pp. 1746 ◽  
Author(s):  
Magdalena Maszewska ◽  
Anna Florowska ◽  
Elżbieta Dłużewska ◽  
Małgorzata Wroniak ◽  
Katarzyna Marciniak-Lukasiak ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Test Temperature ◽  
Rapeseed Oil ◽  
Corn Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Grapeseed Oil ◽  
Rancimat Test ◽  
Induction Times

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 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. 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 3.22 h to 3.77 h in the twelfth month. 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 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.

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