期刊
FOOD CHEMISTRY
卷 208, 期 -, 页码 111-115出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.04.010
关键词
Linseed oil; Accelerated aging; Schaal oven stability test; Real-time aging; Oxidation products; Myricetin; Antioxidant
资金
- Service public de Wallonie - DGO 6
This study aimed at verifying if the hypothesis that one day at 60 degrees C is equivalent to one month at 20 degrees C could be confirmed during linseed oil aging for 6 months at 20 degrees C and 6 days at 60 degrees C using the Schaal oven stability test. Tests were conducted with linseed oil supplemented or not with myricetin or butyl-hydroxytoluene as antioxidants. Oxidation was evaluated with the peroxide and p-anisidine values, as well as the content in conjugated dienes and aldehydes. All four indicators of oxidation showed very different kinetic behaviors at 20 and 60 degrees C. The hypothesis is thus not verified for linseed oil, supplemented or not with antioxidant. In the control oil, the conjugated dienes and the peroxide value observed were respectively of 41.8 +/- 0.8 Absorbance Unit (AU)/g oil and 254.3 +/- 5.8 meq. O-2/kg oil after 6 months at 20 degrees C. These values were of 18.2 +/- 1.3 AU/g oil and 65.2 +/- 20.3 meq. O-2/kg after 6 days at 60 degrees C. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据