scholarly journals FAME Storage Time in an Optimized Natural Antioxidant Mixture

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Rodolfo Lopes Coppo ◽  
Dionísio Borsato ◽  
Jaqueline Laís Pereira ◽  
Hágata Cremasco da Silva
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Storage Time ◽  
Oxidation Process ◽  
Oxidation Stability ◽  
Storage Period ◽  
Process Variable ◽  
Antioxidant Effect ◽  
Rancimat Method ◽  
The Ideal

The study of B100 biodiesel oxidation stability, and its conservation, is extremely important to control its quality, especially regarding storage. Many spices have shown antioxidant effect and are the targets of study. Knowing the oxidation process in greater detail allows a reliable storage period to be stipulated for the biodiesel without its degradation until the time of use. Results have shown that according to the accelerated stove method, the optimal mixture, composed of 100% of oregano extract, can confer a 535-day shelf life to biodiesel without evident oxidation. According to the results obtained by the Rancimat method, the ideal mixture consists of 100% rosemary, resulting in 483 days of storage. The application of the process variable showed that the accelerated stove method was more suitable to determine oxidative stability of biodiesel.

scholarly journals Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 236 ◽  
Author(s):  
Tugba Aktar ◽  
Eda Adal
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Kinetic Property ◽  
Good Alternative ◽  
Market Demand ◽  
Kinetic Information ◽  
Avocado Oil ◽  
Rancimat Method ◽  
Rancimat Test ◽  
Oil Source

Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteristic behavior to commercialize and increase the market demand as functional oil. Hence, this study was motivated primarily for obtaining the Arrhenius kinetic information about avocado oil to evaluate the oxidative stability and provide predictive information about the shelf life by using the Rancimat method which is an accelerated shelf life test. Specifically, this research paper presents the study of the physical, physicochemical, chemical, and oxidative stability tests with the shelf life expectancy and kinetic property of avocado oil. According to the analyses, avocado oil has 210 days of predicted shelf life at 25 °C. This gives it a greater chance to be considered a good alternative to other oils as well as its antioxidant and phenolic content. According to the findings presented in this study, avocado oil has a very similar profile to olive oil and can be used as an alternative functional oil source.

scholarly journals Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil

2021 ◽  
Vol 72 (1) ◽  
pp. e395
Author(s):  
B.B. Rabrenović ◽  
M.A. Demin ◽  
M.G. Basić ◽  
L.L. Pezo ◽  
D.M. Paunović ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Oxidation Stability ◽  
Tocopherol Content ◽  
Induction Periods ◽  
Kernel Oil ◽  
Rancimat Method ◽  
Before And After ◽  
Cold Pressed ◽  
Plum Brandy

Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels’ origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.

scholarly journals Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

2017 ◽  
Vol 68 (1) ◽  
pp. 178 ◽  
Author(s):  
N. Alavi ◽  
M. T. Golmakani
Keyword(s):  
Citric Acid ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Olive Oil ◽  
Storage Period ◽  
Synergistic Action ◽  
Oxidation Products ◽  
Secondary Oxidation ◽  
Chlorophyll Contents ◽  
Stability Indices

The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20–94.47% and 258.10–260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.

scholarly journals Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

2021 ◽  
Vol 10 (6) ◽  
pp. e4110615446
Author(s):  
Edson Pablo da Silva ◽  
Flavio Augusto de Freitas ◽  
Elizângela Elena Nunes Carvalho ◽  
Luis Carlos Cunha Junior ◽  
Marcia Santos Lira de Freitas ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

scholarly journals Investigation on Thermo-Oxidative Stability of Karanja Oil Derived Biolubricant Base Oil

2019 ◽  
Vol 31 (4) ◽  
pp. 839-844 ◽  
Author(s):  
Umesh Chandra Sharma ◽  
Abhishek Kumar Chandra ◽  
Sadhana Sachan
Keyword(s):  
Thermogravimetric Analysis ◽  
Thermal Degradation ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Oxidation Stability ◽  
Frequency Factor ◽  
Nitrogen Atmosphere ◽  
Base Oil ◽  
Rancimat Method ◽  
Karanja Oil

Vegetable oils lack acceptable thermo-oxidative stability due to the presence of tertiary β-hydrogen in glycerol backbone of triglyceride molecule. Chemical modification methods may significantly improve the thermo-oxidative stability of vegetable oils derived biolubricants without hindering their environmentally benign characteristics. This study was aimed at evaluation of thermo-oxidative stability of non-edible karanja oil derived biolubricant base oil. The biolubricant karanja oil trimethylolpropane ester (KOTMPE) was synthesized by conventional two step transesterification process. Thermal stability of synthesized product was assessed by thermogravimetric analysis in non-isothermal mode under nitrogen atmosphere, whereas the oxidation stability was analyzed using Rancimat method. Kinetics of thermal degradation of biolubricant was also investigated by thermogravimetric analysis to obtain order of thermal degradation, activation energy and the frequency factor. The results revealed excellent thermo-oxidative stability for synthesized product at high temperatures with ample scope for further improvement by blending with appropriate additives as demanded by specific applications.

scholarly journals Oxidative stability of edible oils via addition of pomegranate and orange peel extracts

2018 ◽  
Vol 6 (2) ◽  
pp. 413-420 ◽  
Author(s):  
Islam Abd-Allah ◽  
Islam Abd-Allah ◽  
Mohamed Rabie ◽  
Mohamed Rabie ◽  
Abdelrahman Sulieman ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Edible Oils ◽  
Antioxidant Activities ◽  
Control Sample ◽  
Storage Period ◽  
Orange Peel ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Rancimat Method ◽  
Peel Extract

The main objective of the present study was to improve the oxidative stability of sunflower oil (SFO) and soybean oil (SBO). The aqueous ethanol extracts (80% ethanol) of pomegranate and Baladi orange peels were used as natural antioxidants at concentrations of 800 and 1,200 ppm in SFO and SBO in comparison to butylated hydroxytoluene (BHT). Their antioxidant activities were estimated via the Rancimat method and over 24 days of storage at 65°C. The effect of extracts on the stability of sunflower and soybean oils during the storage period was studied by measuring the peroxide value (PV), conjugated dienes (CD) at 232 nm, conjugated trienes (CT) at 270 nm, free fatty acids (FFAs), iodine value (IV), and the refractive index (RI). A great difference in PVs was observed between the control sample and the oil samples containing natural extracts which slowed the rate of peroxide formation. Generally, the results showed that during the storage period at 65°C, the conjugated diene formation followed a similar pattern relative to PV accumulation. The PV, CD, CT, FFA, and RI values of SFO and SBO containing a pomegranate peel extract (PPE) and Baladi orange peel extract (BOPE) at concentrations of 800 and 1,200 ppm were lower than those of SFO and SBO containing 200 ppm BHT, and this trend became apparent during the storage period. The rate of reduction of IV in the control was higher than that in SFO and SBO containing both synthetic and natural antioxidants. These findings confirmed that the natural antioxidants under investigation could be used as alternatives to synthetic antioxidants to improve the oxidative stability of edible oils in the food industry.

scholarly journals Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage

2012 ◽  
Vol 56 (3) ◽  
pp. 305-314 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Monika Trząskowska ◽  
Danuta Kołożyn-Krajewska ◽  
Zbigniew J. Dolatowski
Keyword(s):  
Oxidative Stability ◽  
Ph Value ◽  
Oxidation Stability ◽  
Storage Period ◽  
Probiotic Strain ◽  
Peroxide Number ◽  
Sodium Ascorbate ◽  
Long Term Storage ◽  
Term Storage

Abstract The objective of this work was to study the oxidative stability of organic dry fermented probiotic sausages during long-term storage (6 months). Four test samples were prepared: sample A - control sausage, sample B - with 0.05% addition of sodium ascorbate, sample C - with addition of Lb. casei LOCK 0900 (2x106 CFU/g) probiotic strain, 0.6% of glucose, and 0.05% of sodium ascorbate, and sample D - with 0.05% of sodium ascorbate, probiotics, and 0.6% of lactose. The study covered evaluation of the ripening process (21 d) by evaluating loss in the sausage weight. The pH value, oxidation-reduction potential, TBARS values, acid number, peroxide number, browning index after ripening (0) and after 2nd, 4th, and 6th month of chilling storage were identified. The total colour difference of sausages subjected to 3 h exposure to fluorescent light, texture parameters, and count of lactic acid bacteria (LAB) were identified after ripening (0) and after 6 months of storage. It was observed that an addition of probiotic bacteria and glucose (sample C) contributed to a significant decrease in the pH value and water activity in the sausage directly after ripening and during the entire chilling storage period. In samples with probiotics the option with glucose had a lower (P≤0.05) pH value by ca. 0.5 unit as compared to the sample with lactose. Significantly higher (P≤0.05) values of TBARS were observed in samples with probiotics as compared to control samples. The greatest oxidation stability during the entire chilling storage period was found in the sample with sodium ascorbate. Among samples with probiotic strain, the sample with glucose had the lowest peroxide number value (0.58-3.56 meqO2/kg) and TBARS (1.10-2.08 mg MDA/kg) but also the greatest colour stability during exposure to light. The order of decline in oxidative stability was: sample B > sample C > sample D > sample A.

Development of a Quality Index Method Scheme for Sensory Assessment of Chilled Yellowfin Tuna

2021 ◽  
Vol 17 ◽  
Author(s):  
Nga T. T. Mai ◽  
Akin Y. Olanrewaju ◽  
Luan V. Le
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Storage Time ◽  
Storage Period ◽  
Yellowfin Tuna ◽  
Partial Least Square ◽  
Sensory Assessment ◽  
Index Method ◽  
Fish Quality ◽  
Fish Flesh

Background: Quality monitoring and/or assessment are parts of a freshness/quality control system, which is of utmost importance for fresh seafood, especially Scombridae fish. The quality index method (QIM) is a simple, convenient, unique, and reliable tool to determine the sensory status and estimate the remaining shelf life of aqua products. Objective: This study aimed to develop a QIM scheme for chilled stored yellowfin tuna and apply the protocol in the fish quality evaluation and storage time estimation. Method: Eight gutted yellowfin tuna of 20, 30, and 40 kg up were used in the study. Five panelists participated in the QIM development, training and application. Control and/or validation analyses were sensory assessment by a control sheet, total volatile basic nitrogen (TVB-N) quantification, and total viable count (TVC) determination. Chilled storage of tuna was performed in liquid ice and traditional crushed block ice. Partial least square regression (PLS-R) was conducted on quality index (QI) dataset over storage time to find the regression line and prediction accuracy. Results: The established QIM protocol for gutted yellowfin tuna comprised 6 attributes (namely, color of whole fish, odor of whole fish and flesh, eyes, appearance of whole fish, flesh color and flesh texture) and a maximal QI of 15. The PLS-R showed that QI could be used to estimate the remaining time with a precision of ± 2.0 and 1.4 days for fish stored in slurry ice and crushed ice, respectively. The TVB-N content in the fish flesh maintained below the acceptable level of 25 mg N/100 g throughout the storage period, which made the parameter impractical to detect the fish shelf life. The TVC overreached the allowable level of 107 CFU/g around the time of fish rejection by the sensory method. Conclusion: The developed QIM scheme for yellowfin tuna showed to be more advantageous in detecting fish quality changes compared to the control sensory method and could be used to estimate the fish's remaining shelf life.

Improved stability to auto-oxidation of the olive oil by addition of citric acid Short title: Olive oil auto-oxidation and citric acid

2018 ◽  
pp. 621
Author(s):  
K. Bekkar, R. Oumeddour, S. Nigri, R. Selaimia
Keyword(s):  
Citric Acid ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Storage Time ◽  
Geographical Area ◽  
Oxidation Stability ◽  
Olive Oils ◽  
North East ◽  
Oil Storage ◽  
Improved Stability

The effect of addition of citric acid on the oxidation stability of olive oil produced in North-East of Algeria was assessed using UV- Visible spectrophotometry (K232 nm, K270 nm, carotenoids (470 nm), chlorophylls (670 nm)), free acidity, peroxide value, Fourier Transform Infrared spectroscopy (FTIR) and chemometric methods. Five olive oils (Chemlal variety) were collected from five geographical areas. Two preparations were made for each geographical area: the first one by adding a small amount of citric acid aqueous solution 1/1000 in volume and the second preparation without any additive. All analyses were carried out every 30 days during one year. A higher oxidative stability of olive oil samples was reached when using 1/1000 of citric acid in comparison with samples without any additive through the values of quality analytical indices. FTIR has been used to evaluate auto-oxidation of olive oils. The frequency regions of 3474-2679 cm-1 and 1746-1032 cm-1 were picked up for olive oil storage time quantification. A close relationship between actual and predicted storage time shows a good correlation with R2 of 0.999, 0.989, 0.980, 0.984 and 0.983 for all samples. Thus, citric acid can enhance oxidative stability and improve the shelf life of olive oil.

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