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

doi:10.1016/j.lwt.2012.11.002

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

University of Granada

Research output: Contribution to journal › Journal article › Research › peer-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 language	English
Journal	L W T- Food Science and Technology
Volume	51
Issue number	1
Pages (from-to)	303-308
Number of pages	6
ISSN	0023-6438
DOIs	https://doi.org/10.1016/j.lwt.2012.11.002
Publication status	Published - 2013
Externally published	Yes

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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title = "Influence of the parameters of the Rancimat test on the determination of the oxidative stability index of cod liver oil",

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.",

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author = "{Garc{\'i}a Moreno}, {Pedro Jes{\'u}s} and Raul Perez-Galvez and Antonio Guadix and Guadix, {Emilia M.}",

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doi = "10.1016/j.lwt.2012.11.002",

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T1 - Influence of the parameters of the Rancimat test on the determination of the oxidative stability index of cod liver oil

AU - García Moreno, Pedro Jesús

AU - Perez-Galvez, Raul

AU - Guadix, Antonio

AU - Guadix, Emilia M.

PY - 2013

Y1 - 2013

N2 - 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.

AB - 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.

KW - Oxidative stability

KW - Lipid chemistry

KW - Lipid analysis

KW - Fish oil

KW - Rancimat

KW - FOOD

KW - SOYBEAN OIL

KW - VARYING TEMPERATURES

KW - METHOD VALUES

KW - FATTY-ACIDS

KW - Food Science

KW - Air flow-rate

KW - ANOVA analysis

KW - Cod liver oil

KW - Lipoperoxidation

KW - Operational parameters

KW - Optimal conditions

KW - Oxidation mechanisms

KW - Oxidative stability index

KW - Quadratic models

KW - Response surface methodology

KW - Room temperature

KW - Temperature coefficient

KW - Three parameters

KW - Chemical analysis

KW - Oxidation resistance

KW - COD liver oil

KW - cod liver oil

KW - food oxidative stability

KW - 04500, Mathematical biology and statistical methods

KW - 13502, Food technology - General and methods

KW - Computational Biology

KW - ANOVA mathematical and computer techniques

KW - Rancimat test laboratory techniques

KW - response surface methodology mathematical and computer techniques

KW - Foods

KW - Mathematical Biology

KW - Methods and Techniques

KW - AIRFLOW PROPERTIES

KW - COD LIVER OILS

KW - MECHANICAL PROPERTIES

KW - OILS FISH

KW - OXIDATION

KW - OXIDATIVE STABILITY

KW - STABILITY

KW - TEMP.

KW - TEMPERATURE

KW - WEIGHT

KW - WT.

KW - Fats, oils and margarine

KW - Fish oils

U2 - 10.1016/j.lwt.2012.11.002

DO - 10.1016/j.lwt.2012.11.002

M3 - Journal article

SN - 0023-6438

VL - 51

SP - 303

EP - 308

JO - L W T- Food Science and Technology

JF - L W T- Food Science and Technology

IS - 1

ER -

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

Abstract

Keywords

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