Determination of the oxidative stability of vegetable oils by Rancimat and conductivity and chemiluminescence measurements
The oxidative stability of five different oils was determined by Rancimat analysis with conductivity and chemiluminescence measurements for evaluation of the induction periods. Samples of oil, taken at intervals from the Rancimat apparatus, were used for chemiluminescence measurements. The chemilumi...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 1996-08, Vol.73 (8), p.1039-1043 |
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| container_end_page | 1043 |
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| container_issue | 8 |
| container_start_page | 1039 |
| container_title | Journal of the American Oil Chemists' Society |
| container_volume | 73 |
| creator | Matthaus, B.W. (Kartoffelund Fettforschung, Munster, Germany.) |
| description | The oxidative stability of five different oils was determined by Rancimat analysis with conductivity and chemiluminescence measurements for evaluation of the induction periods. Samples of oil, taken at intervals from the Rancimat apparatus, were used for chemiluminescence measurements. The chemiluminescence results were plotted vs. time, and the resulting curves were evaluated with a graphical tangential procedure in the same way as the curves of the Rancimat method (conductivity measurement). Induction periods of the oils assessed by Rancimat and chemiluminescence methods showed a significant linear correlation (r=0.9865). The temperature dependence of the induction periods evaluated by chemiluminescence and by conductivity was investigated with walnut oil. A marked temperature dependence was observed for both. |
| doi_str_mv | 10.1007/bf02523413 |
| format | Article |
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(Kartoffelund Fettforschung, Munster, Germany.)</creator><creatorcontrib>Matthaus, B.W. (Kartoffelund Fettforschung, Munster, Germany.)</creatorcontrib><description>The oxidative stability of five different oils was determined by Rancimat analysis with conductivity and chemiluminescence measurements for evaluation of the induction periods. Samples of oil, taken at intervals from the Rancimat apparatus, were used for chemiluminescence measurements. The chemiluminescence results were plotted vs. time, and the resulting curves were evaluated with a graphical tangential procedure in the same way as the curves of the Rancimat method (conductivity measurement). Induction periods of the oils assessed by Rancimat and chemiluminescence methods showed a significant linear correlation (r=0.9865). The temperature dependence of the induction periods evaluated by chemiluminescence and by conductivity was investigated with walnut oil. A marked temperature dependence was observed for both.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/bf02523413</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>ACEITES VEGETALES ; Biological and medical sciences ; Chemiluminescence ; conductivity ; Fat industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; HUILE VEGETALE ; induction period ; oxidative stability ; PLANT OILS ; Rancimat ; rapeseed oil ; safflower oil ; sunflower oil ; vegetable oils ; walnut oil</subject><ispartof>Journal of the American Oil Chemists' Society, 1996-08, Vol.73 (8), p.1039-1043</ispartof><rights>1996 American Oil Chemists' Society (AOCS)</rights><rights>1996 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3849-776ba182d8bb1fb5ca3ace5569991146799565a9ad932cef9804255b8166c6b93</citedby><cites>FETCH-LOGICAL-c3849-776ba182d8bb1fb5ca3ace5569991146799565a9ad932cef9804255b8166c6b93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1007%2FBF02523413$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1007%2FBF02523413$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3196574$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Matthaus, B.W. (Kartoffelund Fettforschung, Munster, Germany.)</creatorcontrib><title>Determination of the oxidative stability of vegetable oils by Rancimat and conductivity and chemiluminescence measurements</title><title>Journal of the American Oil Chemists' Society</title><description>The oxidative stability of five different oils was determined by Rancimat analysis with conductivity and chemiluminescence measurements for evaluation of the induction periods. Samples of oil, taken at intervals from the Rancimat apparatus, were used for chemiluminescence measurements. The chemiluminescence results were plotted vs. time, and the resulting curves were evaluated with a graphical tangential procedure in the same way as the curves of the Rancimat method (conductivity measurement). Induction periods of the oils assessed by Rancimat and chemiluminescence methods showed a significant linear correlation (r=0.9865). The temperature dependence of the induction periods evaluated by chemiluminescence and by conductivity was investigated with walnut oil. A marked temperature dependence was observed for both.</description><subject>ACEITES VEGETALES</subject><subject>Biological and medical sciences</subject><subject>Chemiluminescence</subject><subject>conductivity</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HUILE VEGETALE</subject><subject>induction period</subject><subject>oxidative stability</subject><subject>PLANT OILS</subject><subject>Rancimat</subject><subject>rapeseed oil</subject><subject>safflower oil</subject><subject>sunflower oil</subject><subject>vegetable oils</subject><subject>walnut oil</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNp9kD1PwzAQhi0EEqWwMDJ5YEIK2HGcxGMpFJAqVaJUYots59wa5aOK00L49TgEGJmsOz_vo7tD6JySa0pIcqMMCXnIIsoO0IhyngaCMXqIRoQQFpCQvh6jE-fefJmykI_Q5x200JS2kq2tK1wb3G4A1x829409YNdKZQvbdv3XHtbg68IDtnBYdfhZVtqWssWyyrGuq3ynfazHvxsbKG2x83ZwGioNuATpdg2UULXuFB0ZWTg4-3nHaDW7f5k-BvPFw9N0Mg80SyMRJEmsJE3DPFWKGsW1ZFID57EQgtIoToTgMZdC5oKFGoxISRRyrlIaxzpWgo3R1eDVTe1cAybbNn7mpssoyfqrZbez36t5-HKAt9JpWZimX9D9JRgVMU8ij5EBe7cFdP8Is8liuqSE9WNcDBEj60yuG29dLUVC08T7vgCzzoTT</recordid><startdate>199608</startdate><enddate>199608</enddate><creator>Matthaus, B.W. 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Psychology</topic><topic>HUILE VEGETALE</topic><topic>induction period</topic><topic>oxidative stability</topic><topic>PLANT OILS</topic><topic>Rancimat</topic><topic>rapeseed oil</topic><topic>safflower oil</topic><topic>sunflower oil</topic><topic>vegetable oils</topic><topic>walnut oil</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Matthaus, B.W. (Kartoffelund Fettforschung, Munster, Germany.)</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Matthaus, B.W. (Kartoffelund Fettforschung, Munster, Germany.)</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of the oxidative stability of vegetable oils by Rancimat and conductivity and chemiluminescence measurements</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><date>1996-08</date><risdate>1996</risdate><volume>73</volume><issue>8</issue><spage>1039</spage><epage>1043</epage><pages>1039-1043</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>The oxidative stability of five different oils was determined by Rancimat analysis with conductivity and chemiluminescence measurements for evaluation of the induction periods. Samples of oil, taken at intervals from the Rancimat apparatus, were used for chemiluminescence measurements. The chemiluminescence results were plotted vs. time, and the resulting curves were evaluated with a graphical tangential procedure in the same way as the curves of the Rancimat method (conductivity measurement). Induction periods of the oils assessed by Rancimat and chemiluminescence methods showed a significant linear correlation (r=0.9865). The temperature dependence of the induction periods evaluated by chemiluminescence and by conductivity was investigated with walnut oil. A marked temperature dependence was observed for both.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/bf02523413</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0003-021X |
| ispartof | Journal of the American Oil Chemists' Society, 1996-08, Vol.73 (8), p.1039-1043 |
| issn | 0003-021X 1558-9331 |
| language | eng |
| recordid | cdi_crossref_primary_10_1007_BF02523413 |
| source | Springer Nature - Complete Springer Journals; Wiley Online Library Journals Frontfile Complete |
| subjects | ACEITES VEGETALES Biological and medical sciences Chemiluminescence conductivity Fat industries Food industries Fundamental and applied biological sciences. Psychology HUILE VEGETALE induction period oxidative stability PLANT OILS Rancimat rapeseed oil safflower oil sunflower oil vegetable oils walnut oil |
| title | Determination of the oxidative stability of vegetable oils by Rancimat and conductivity and chemiluminescence measurements |
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