| Literature DB >> 31671375 |
Shouhao Jiang1, Yunfei Xie1, Mi Li1, Yahui Guo1, Yuliang Cheng1, He Qian1, Weirong Yao2.
Abstract
Evaluation on the oxidative stability of oils, based on the tendency of free radicals production, can be operated by using electron spin resonance (ESR) spectroscopy. Induction Periods (IP) can be determined by Boltzmann equation fitting under accelerated conditions (heated). The IPs were compared with IPs of Rancimat method, and high linear correlation was found between these two methods (r = 0.996 and 0.985 separately), suggesting that ESR method can predict the oxidative stabilities provided by the Rancimatt method. This study indicated that ESR provided a sensitive method to evaluate the oxidative stability of edible oils.Keywords: Edible oil; Electron spin resonance; Free radical; Oxidative stability; Rancimat; Spin trapping
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Year: 2019 PMID： 31671375 DOI： 10.1016/j.foodchem.2019.125714
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514