Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (8)

Search Parameters:
Keywords = Schaal Oven Test

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
31 pages, 5335 KiB  
Article
Monitoring of Antioxidant Efficacy of Mangrove-Derived Polyphenols in Linseed Oil by Physicochemical and Fluorescence Methods
by Manjeet Singh, Eliot Botosoa and Romdhane Karoui
Antioxidants 2025, 14(2), 192; https://doi.org/10.3390/antiox14020192 - 7 Feb 2025
Viewed by 1001
Abstract
This study was conducted to assess the antioxidant potential of polyphenolic extracts from Rhizophora mucronata and Avicennia marina as natural preservatives in comparison with synthetic butylated hydroxytoluene (BHT) and rosemary extract. Antioxidant activities were assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC), [...] Read more.
This study was conducted to assess the antioxidant potential of polyphenolic extracts from Rhizophora mucronata and Avicennia marina as natural preservatives in comparison with synthetic butylated hydroxytoluene (BHT) and rosemary extract. Antioxidant activities were assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC), and total phenolic content (TPC). Extracts were blended into linseed oil and evaluated for oxidative stability using a 15-day Schaal oven test. Physicochemical analyses, including peroxide value (PV), acid index (AI), p-anisidine value (p-AnV), and thiobarbituric acid reactive substances (TBARS), showed that mangrove-treated oils exhibited the highest stability against oxidation compared to the negative and positive controls. R. mucronata mature leaves presented the highest DPPH inhibition (93.40%) and the lowest TBARS value (0.33 ± 0.0 mg MDA/kg of oil) on day 11. Fluorescence spectroscopy provided complementary and valuable information. Statistical analysis using factorial discriminant analysis (FDA) achieved a classification accuracy of 91.43%, underlining the different oxidative profiles of the treated samples. These findings demonstrated the potential of extracts from mangrove plants as a sustainable alternative to synthetic antioxidants for food preservation. Future studies should explore broader food applications using advanced analytical techniques to optimize their efficiency and performing a series of toxicity evaluations. Full article
Show Figures

Graphical abstract

17 pages, 319 KiB  
Article
Comparative Evaluation of Camelina Seed Oils Obtained by Cold-Pressing and Solvent Extraction
by Slađana Rakita, Nedeljka Spasevski, Ivan Savić, Ivana Savić Gajić, Jasmina Lazarević, Danka Dragojlović and Olivera Đuragić
Foods 2024, 13(22), 3605; https://doi.org/10.3390/foods13223605 - 11 Nov 2024
Cited by 1 | Viewed by 1637
Abstract
This study aimed to analyze the physicochemical properties and nutritional quality of oil extracted from the camelina seed genotypes NS Zlatka and NS Slatka, grown in Serbia, using both Soxhlet extraction with n-hexane and the cold-pressing technique. Extraction technique did not have [...] Read more.
This study aimed to analyze the physicochemical properties and nutritional quality of oil extracted from the camelina seed genotypes NS Zlatka and NS Slatka, grown in Serbia, using both Soxhlet extraction with n-hexane and the cold-pressing technique. Extraction technique did not have an effect on oil yield. Camelina oils exhibited satisfactory physicochemical characteristics, which were influenced by the extraction methods. The oils were rich in polyunsaturated fatty acids, with α-linolenic acid being the most abundant. They were characterized by a balanced ω-6 to ω-3 ratio (0.5), low atherogenicity index and thrombogenicity index values, and a relatively high hypocholesterolemic/hypercholesterolemic ratio. Cold-pressed oils contained significantly higher amounts of α- and γ-tocopherols and showed greater oxidative stability at moderate temperatures, as confirmed by the Schaal oven test. Despite this, their oxidative stability decreased at elevated temperatures (Rancimat test) compared to solvent-extracted oils. Conversely, solvent-extracted oils had higher levels of β-carotene and showed superior resistance to high-temperature conditions. Due to its unique characteristics, nutritional properties, and health-promoting attributes, cold-pressed camelina oil presents significant potential for application in food, nutraceutical, feed, and cosmetic industries. Full article
(This article belongs to the Special Issue Edible Oils: Composition, Processing and Nutritional Properties)
12 pages, 1210 KiB  
Article
Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage
by Mimi Guo, Liping Yang, Xiujuan Li, Huan Tang, Xin Li, Yalin Xue and Zhangqun Duan
Foods 2023, 12(19), 3583; https://doi.org/10.3390/foods12193583 - 27 Sep 2023
Cited by 16 | Viewed by 3605
Abstract
Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of [...] Read more.
Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated. Oxidative stability evaluation results demonstrate that the shelf life of rapeseed oil with the incorporation of 100 mg/kg of RE was equivalent to that with the addition of 50 mg/kg of tert-butyl hydroxyquinone (TBHQ). Storage test analysis results show that RE remarkably delayed the oxidation of rapeseed oil when the storage container was unsealed. The optimum amount of RE as an addition was 50–200 mg/kg under room temperature storage, while it was 150 mg/kg under Schaal oven storage. The antioxidant capacity of rapeseed oil with 50 mg/kg of RE added was remarkably higher than that with 50 mg/kg of TBHQ added after 20 d of storage, according to the Schaal oven test. Additionally, the addition of RE delayed the degradation of endogenous α-tocopherol in rapeseed oil. This study comprehensively evaluated the antioxidant properties of rapeseed oil when RE was added and it provides a new strategy for establishing healthy, nutritious, and safe oil preservation measures. Full article
Show Figures

Figure 1

21 pages, 1821 KiB  
Article
Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability
by Yuchen Ma, Guangyi Wang, Zeyuan Deng, Bing Zhang and Hongyan Li
Foods 2023, 12(11), 2273; https://doi.org/10.3390/foods12112273 - 5 Jun 2023
Cited by 17 | Viewed by 3489
Abstract
The effects of endogenous anti-oxidative components of ten common edible vegetable oils (palm olein, corn oil, rapeseed oil, soybean oil, perilla seed oil, high oleic sunflower oil, peanut oil, camellia oil, linseed oil, and sesame oil) on oxidation were explored in this research. [...] Read more.
The effects of endogenous anti-oxidative components of ten common edible vegetable oils (palm olein, corn oil, rapeseed oil, soybean oil, perilla seed oil, high oleic sunflower oil, peanut oil, camellia oil, linseed oil, and sesame oil) on oxidation were explored in this research. The oxidation processes and patterns of the oils were investigated with the Schaal oven test using fatty acids and the oxidative stability index, acid value, peroxide value, p-anisidine value, total oxidation value, and content of major endogenous anti-oxidative components as indicators. The major endogenous anti-oxidative components in vegetable oils were tocopherols, sterols, polyphenols, and squalene, among which α-tocopherol, β-sitosterol, and polyphenols showed good anti-oxidative activity. However, squalene and polyphenols were relatively low and showed limited anti-oxidative effects. Moreover, the oxidative stability index of edible vegetable oils oxidized at high temperature (120 °C) was positively correlated with the content of saturated fatty acids (r = 0.659) and negatively correlated with the content of polyunsaturated fatty acids (r = −0.634) and calculated oxidizability (r = −0.696). When oxidized at a low temperature (62 °C), oxidative stability was influenced by a combination of fatty acid composition as well as endogenous anti-oxidative components. An improved TOPSIS based on Mahalanobis distance was used to evaluate the oxidative stability of different types of vegetable oils. Moreover, the oxidative stability of corn oil was better than the other vegetable oils, while perilla seed oil was very weak. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Show Figures

Figure 1

2 pages, 192 KiB  
Abstract
Composition, Physicochemical and Antioxidant Properties of Tropical Almond (Terminalia catappa L.) Oil as a Novel Source of Lipids
by Pramod Bandara, Anura Jayasooriya and Mahinda Senevirathne
Biol. Life Sci. Forum 2022, 18(1), 34; https://doi.org/10.3390/Foods2022-12956 - 30 Sep 2022
Cited by 1 | Viewed by 1420
Abstract
The demand for edible fats and oils has sparked interest in alternative vegetable oil sources with a focus on health benefits and new industrial applications. Therefore, this study aimed to assess the potential of using underutilized tropical almond (TA) (Terminalia catappa) [...] Read more.
The demand for edible fats and oils has sparked interest in alternative vegetable oil sources with a focus on health benefits and new industrial applications. Therefore, this study aimed to assess the potential of using underutilized tropical almond (TA) (Terminalia catappa) nut oil as a source of novel dietary lipids. The fatty acid profile of the screw-pressed TA oil was analyzed by a gas chromatography-flame ionization detector. Physicochemical properties, total phenolics, total flavonoids, and antioxidant properties were evaluated and compared with coconut and almond oils extracted under similar conditions. Thermal behavior and shelf life of TA oil were comparatively analyzed using differential scanning calorimetry and Schaal’s oven test respectively. Interestingly the yield of TA oil (48.67 ± 1.76%) was significantly higher than the almond oil (39.0 ± 0.57%). The TA oil contained more than 56% of unsaturated fatty acids, particularly 31.3% oleic and 24.9% linoleic being the predominant fatty acids. Palmitic acid was the predominant (38.9%) saturated fatty acid. The melting and the crystallization temperatures of TA oil were 14.29 °C and (−0.75 °C) respectively while the melting points of almond and coconut oil were −10.63 °C and 24.8 °C. The physicochemical properties including specific gravity, refractive index, peroxide, acid value, and iodine value were comparable with coconut oil, and they were consistent with the CODEX and SLS standards. The estimated shelf life of TA oil was more than nine months. Moreover, TA oil showed significantly higher phenolic content (2.26 ± 0.08 mg GAE/100 g) and flavonoid content (10.46 ± 1.47 mg QE/100 g) than almond and coconut oils. Further, TA oil showed antioxidant activity with an IC50 of 1574.93 ± 3.44 mg/mL for DPPH, 340.28 ± 1.23 mg/mL for ABTS, and a reducing power of 4.68 ± 0.33 mM Trolox eq/100 g in FRAP assays. Hence, TA oil possessed excellent physicochemical and functional properties suitable to be used as a novel, healthy edible oil. Full article
7 pages, 343 KiB  
Proceeding Paper
Examining the Possibility of Improving the Properties of Sunflower Oil in Order to Obtain a Better Medium for the Process of Frying Food
by Ranko Romanić, Tanja Lužaić and Ksenija Grgić
Proceedings 2021, 70(1), 104; https://doi.org/10.3390/foods_2020-07748 - 10 Nov 2020
Cited by 4 | Viewed by 1776
Abstract
With the modern and accelerated way of life, frying has become an extremely common way of food preparation. In the frying process, hot oil or fat serves as a heat transfer medium. Ideal fat in all frying processes does not exist due to [...] Read more.
With the modern and accelerated way of life, frying has become an extremely common way of food preparation. In the frying process, hot oil or fat serves as a heat transfer medium. Ideal fat in all frying processes does not exist due to differences in the chemical composition of the product, process conditions, expected nutritive value, and shelf life of the final product. During frying, physical and chemical changes simultaneously occur changing the chemical composition of edible oils. The food is immersed in hot fat, in the presence of air, where the frying medium is directly affected by three agents: moisture from the food, atmospheric oxygen, and high temperature. Reactions that occur are hydrolysis, auto-oxidation, thermal oxidation, and thermal decomposition, and the products that occur affect various physical and chemical changes in fats, as well as in fried food. The quality and oxidative stability of vegetable oils or their resistance to changes caused by oxidative processes is the time during which oils can be protected from the (auto) oxidation process. Analytical methods used in practice to determine the oxidative stability of oils are accelerated oil oxidation test (Rancimat test and OSI index) and Schaal oven test. In this paper, the possibilities of improving refined sunflower oil in order to obtain oil with greater applications in the food frying process are examined. Standard refined sunflower oil, sunflower oil with altered fatty acid composition, as well as sunflower oil enriched with natural and synthetic antioxidants were tested. The obtained results were compared with palmolein, commonly used for food frying. Of the tested sunflower oils, high-oleic sunflower oil with an iodine value (IV) of 85 g/100 g, OSI index of 9.3, and total oxidation (TOTOX) index of 4.73, increased 6.66 times after exposure to frying proving to be the most similar to palmolein (IV = 57 g/100 g; OSI = 17.8; TOTOX = 7.60). Full article
Show Figures

Figure 1

11 pages, 283 KiB  
Article
Physico-Chemical Properties and Oxidative Stability of Fixed Oil from Plum Seeds (Prunus domestica Linn.)
by Ivan Savic, Ivana Savic Gajic and Dragoljub Gajic
Biomolecules 2020, 10(2), 294; https://doi.org/10.3390/biom10020294 - 13 Feb 2020
Cited by 43 | Viewed by 5514
Abstract
Storage of a great amount of plum kernel waste becomes a challenge for food industry. In this work, the plum seed was used as a source of fixed oil that can be an ingredient of commercial products. Soxhlet extraction was carried out using [...] Read more.
Storage of a great amount of plum kernel waste becomes a challenge for food industry. In this work, the plum seed was used as a source of fixed oil that can be an ingredient of commercial products. Soxhlet extraction was carried out using the different solvents, such as n-hexane, n-heptane, ethyl acetate, acetone, or chloroform:methanol mixture (2:1 v/v). The highest yield of oil (about 30%) was obtained using n-heptane and n-hexane, while the lowest yield was obtained using ethyl acetate. The analysis of physico-chemical parameters indicated that all samples of plum seed oil have an exceptional quality. Schaal oven test indicated that the fixed oil of plum seed exhibited satisfactory oxidative stability at moderate storage temperatures (up to 65 °C). The composition of phenolic compounds in the oil samples was determined using HPLC method. The most abundant compound of seven identified and quantified phenolic compounds was vanillic acid. The highest content of β-carotene (1.67 mg 100 g−1 fixed oil) spectrophotometrically determined was in the oil extracted with n-hexane. The lowest content of β-carotene (1.26 mg 100 g−1 fixed oil) was determined in the oil extracted with a mixture of chloroform:methanol (2:1 v/v). This oil had the highest antioxidant activity (IC50 value of 4.35 mg mL−1) compared to other oil samples. The antioxidant activity was probably caused by the presence of phenolic compounds. The investigated physico-chemical properties demonstrated that the plum seed oil has a potential for application in the food, cosmetics, and pharmaceutical industry. Full article
12 pages, 1638 KiB  
Article
Oxidative Stability of Selected Edible Oils
by Magdalena Maszewska, Anna Florowska, Elżbieta Dłużewska, Małgorzata Wroniak, Katarzyna Marciniak-Lukasiak and Anna Żbikowska
Molecules 2018, 23(7), 1746; https://doi.org/10.3390/molecules23071746 - 17 Jul 2018
Cited by 157 | Viewed by 13535
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Recent Advances in Studies of Food and Beverages)
Show Figures

Figure 1

Back to TopTop