Abstract：
:This study aimed at verifying if the hypothesis that one day at 60°C is equivalent to one month at 20°C could be confirmed during linseed oil aging for 6months at 20°C and 6days at 60°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°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±5.8meq.O2/kg oil after 6months at 20°C. These values were of 18.2±1.3AU/g oil and 65.2±20.3meq.O2/kg after 6days at 60°C.
journal_name
Food Chemjournal_title
Food chemistryauthors
Douny C,Razanakolona R,Ribonnet L,Milet J,Baeten V,Rogez H,Scippo ML,Larondelle Ydoi
10.1016/j.foodchem.2016.04.010subject
Has Abstractpub_date
2016-10-01 00:00:00pages
111-5eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30517-9journal_volume
208pub_type
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