Influence of the parameters of the Rancimat test on the determination of the oxidative stability index of cod liver oil

Pedro Jesús García Moreno, Raul Perez-Galvez, Antonio Guadix, Emilia M. Guadix

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The operational parameters of the Rancimat method (airflow rate, sample weight and temperature) were studied to determine their effects on the oxidative stability index (OSI) of cod liver oil. To this end, experimental data were firstly fitted to a complete quadratic model and an ANOVA analysis was performed, which concluded that airflow rate and temperature were significant (p <0.05). By means of this model and using response surface methodology in order to minimize the OSI, the optimal conditions for the three parameters of the Rancimat method were found to be Q = 25 L/h, M = 6.91 g and T = 88.26 degrees C. The different trend obtained for the OSI at increasing temperatures supports that the oxidation mechanism of fish oil at the conditions studied may differ from the lipoperoxidation mechanism at room temperature. Secondly, a simplified linear model was assayed, obtaining also that the influences of airflow rate and temperature were significant (p <0.05). Moreover, the temperature contribution resulted to have the most important effect on the OSI, obtaining a temperature coefficient of -3.29 x 10(-2). (C) 2012 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalL W T- Food Science and Technology
Volume51
Issue number1
Pages (from-to)303-308
Number of pages6
ISSN0023-6438
DOIs
Publication statusPublished - 2013
Externally publishedYes

Keywords

  • Oxidative stability
  • Lipid chemistry
  • Lipid analysis
  • Fish oil
  • Rancimat
  • FOOD
  • SOYBEAN OIL
  • VARYING TEMPERATURES
  • METHOD VALUES
  • FATTY-ACIDS
  • Food Science
  • Air flow-rate
  • ANOVA analysis
  • Cod liver oil
  • Lipoperoxidation
  • Operational parameters
  • Optimal conditions
  • Oxidation mechanisms
  • Oxidative stability index
  • Quadratic models
  • Response surface methodology
  • Room temperature
  • Temperature coefficient
  • Three parameters
  • Chemical analysis
  • Oxidation resistance
  • COD liver oil
  • cod liver oil
  • food oxidative stability
  • 04500, Mathematical biology and statistical methods
  • 13502, Food technology - General and methods
  • Computational Biology
  • ANOVA mathematical and computer techniques
  • Rancimat test laboratory techniques
  • response surface methodology mathematical and computer techniques
  • Foods
  • Mathematical Biology
  • Methods and Techniques
  • AIRFLOW PROPERTIES
  • COD LIVER OILS
  • MECHANICAL PROPERTIES
  • OILS FISH
  • OXIDATION
  • OXIDATIVE STABILITY
  • STABILITY
  • TEMP.
  • TEMPERATURE
  • WEIGHT
  • WT.
  • Fats, oils and margarine
  • Fish oils

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