Kinetic of Forced Oxidation of Grape Seeds, Walnuts and Corn Germs Oils in the Presence of Antioxidants

Characterization of the evolution of free radicals and TALAs in linseed oil during heat treatment

“…2 D), high levels of PBN free radical adduct generation were not evident, potentially owing to the rapid degradation of PBN at higher temperatures [ 34 ]. This could also be attributed to the increased production of aldehydes, ketones, and oxidation products at elevated temperatures [ 35 ].…”

Walnut Paste: A Healthy Alternative for Nutella Consumers

“…The oscillations recorded by these parameters can be explained by the fact that at certain stages, some compounds are involved in other reactions, passing into other forms: for example, fatty acids undergo a rearrangement, turning into conjugated dienes, which later, under the action of oxygen, turn into peroxides. Peroxides in their turn will undergo changes thus forming compounds such as aldehydes, ketones, etc., the presence of which degrades the quality of the final product (Abeyrathne et al, 2021;Subotin et al, 2021). According to Ampofo and Grilo (2022), the peroxide value of walnut oil reaches 1.80 meq O 2 /kg after 4 months of storage, while FFA ranges within 0.02 -0.03 Oleic acid g/100g (Ampofo et al, 2022).…”