Enhancing oxidative stability and shelf life of frying oils with antioxidants

2018 ◽  
Vol 29 (8) ◽  
pp. 6-13 ◽  
Author(s):  
Namal Senanayake ◽  
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Frying Oils

Effects of carbon dots in combination with rosemary-inspired carnosic acid on oxidative stability of deep frying oils

Food Control ◽  
2021 ◽  
Vol 125 ◽  
pp. 107968
Author(s):  
Linlin Zhao ◽  
Min Zhang ◽  
Haixiang Wang ◽  
Sakamon Devahastin
Keyword(s):  
Oxidative Stability ◽  
Carbon Dots ◽  
Carnosic Acid ◽  
Deep Frying ◽  
Frying Oils

scholarly journals Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 287
Author(s):  
Donny W. H. Merkx ◽  
Andries Swager ◽  
Ewoud J. J. van Velzen ◽  
John P. M. van Duynhoven ◽  
Marie Hennebelle
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Onset Time ◽  
Predictive Modelling ◽  
Oxidation Products ◽  
Food Emulsions ◽  
Hydroperoxide Formation ◽  
Life Tests ◽  
Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils

2017 ◽  
Vol 244 (4) ◽  
pp. 747-755 ◽  
Author(s):  
Federica Tinello ◽  
Anna Lante ◽  
Michele Bernardi ◽  
Francesca Cappiello ◽  
Fernanda Galgano ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frying Oils

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.

Oxidative Stability and Shelf Life of Fish Oil

2016 ◽  
pp. 209-231
Author(s):  
Revilija Mozuraityte ◽  
Vera Kristinova ◽  
Inger B. Standal ◽  
Ana K. Carvajal ◽  
Marit Aursand
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Shelf Life

scholarly journals Postmarketing surveillance of the oxidative stability for cooking oils, frying oils, and vanaspati supplied in the retail market

2019 ◽  
Vol 7 (4) ◽  
pp. 1455-1465 ◽  
Author(s):  
Hamid Reza Tavakoli ◽  
Mehdi Naderi ◽  
Seid Mahdi Jafari ◽  
Mohammad Hossein Naeli
Keyword(s):  
Oxidative Stability ◽  
Retail Market ◽  
Postmarketing Surveillance ◽  
Frying Oils ◽  
Cooking Oils

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.

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