Modifications of the swift stability test

Riemenschneider, R. W.; Turer, J.; Speck, R. M.

doi:10.1007/bf02593120

Cited by 58 publications

(13 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Stability Tests: The modification of the active oxygen method (A.O.M.) previously described (8) was employed for evaluating the antioxidants in the fat substrates. The gallic acid and NDGA were incorporated by means of alcoholic solutions, and the solvent was removed as described in a previous paper (9).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant properties of the fatty alcohol esters of gallic acid

Morris¹,

Kraekel²,

Hammer³

et al. 1947

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

Summary and Conclusions The antioxidant properties of octyl, dodecyl, tetradecyl, hexadecyl, and octadecyl gallates in lard substrate were determined by the active oxygen method. The order of their effectiveness was about the same as that of the more active antioxidants, nordihydroguariaretic acid and gallic acid, that have been reported. The carry‐over of the antioxidant properties into baked goods was determined by storage tests on piecrust at 38° and 63°C. The results show that the higher gallates have good protective action in baked piecrust and are much superior to gallic acid and propyl gallate. These higher esters of gallic acid are readily soluble in fats. This factor is of great importance in commercial stabilization of fats.

show abstract

Section: Methodsmentioning

confidence: 99%

Antioxidant properties of the fatty alcohol esters of gallic acid

Morris¹,

Kraekel²,

Hammer³

et al. 1947

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

show abstract

“…To follow the course of the autoxidation reaction, at hourly intervals o~e or more microbeakers were removed without taking the Petri dish from the oven. The peroxide value (expressed in millimoles of peroxide oxygen per kilogram of fat) was determined by the method of Wheeler (11) as adapted to small samples by Riemensehneider et al (12) and further modified in this laboratory. For this determination the 0.2-g. sample in the mierobeaker was placed in a 50-ml.…”

Section: Oven a Standard Laboratory Air-oven Was Equippedmentioning

confidence: 99%

Comparison of antioxidants for fats on an equivalent molar basis

Everson

Miller

Quackenbush

1957

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Summary An oven incubation method for determining the relative effectiveness of antioxidants is described, which has yielded results with an over‐all average variation of 2.07%. The antioxidants were compared on an equivalent molar basis, and potencies are expressed as a “catechol index”. The catechol index of a given antioxidant is defined as the ratio of its antioxidant activity to that of an equivalent molar concentration of catechol. It provides a quantitative measure of the relative effectiveness of various antioxidants, which takes into consideration the concentration of antioxidant, the induction periods of the stabilized sample and control substrate, and, at least to some extent, the substrate used. Catechol indexes of 28 phenolic compounds are given and discussed, and several relationships between structure and antioxygenic activity are pointed out.

show abstract

“…Microbial growth at relatively low temperatures (20-40 °C) of incubation, and protein-carbohydrate interactions and protein denaturation at higher temperatures precluded the use of conventional methods such as the Warburg manometric technique and the Active Oxygen method (Riemenschneider, Turer & Speck, 1943) normally used with oils and fats for measuring rate of oxidation. Furthermore, these methods were not sensitive enough for milk investigations.…”

Section: Preliminary Observationsmentioning

confidence: 99%

Autoxidation in milk rich in linoleic acid I. An objective method for measuring autoxidation and evaluating antioxidants

Sidhu

Brown

Johnson

1975

Journal of Dairy Research

View full text Add to dashboard Cite

Autoxidation was studied in milk obtained from cows fed on formaldehyde-treated casein-safflower oil supplement. The fat of this milk contained high levels of linoleic acid. A rapid disappearance of dissolved oxygen (DO), measured by using an oxygen electrode, from milk samples stored at 0 °C in tubes without headspace, coincided with the development of oxidized flavours detected organoleptically. A correlation coefficient of 0-9 with 69 degrees of freedom (P < 0-001) was obtained between the amount of DO disappearing and the taste panel scores for oxidized flavours.Butylated hydroxyanisole, sesamol, nordihydroguaiaretic acid, ethoxyquin, or butylated hydroxyanisole with propylgallate or tocopherols, when added in emulsified form to the milk at the rate of 10-15 mg/1 milk, checked the development of oxidized flavours and the rapid disappearance of DO. Other antioxidants tested were either ineffective or imparted off-flavours to milk.Samples of mare's milk neither developed oxidized flavours nor showed rapid disappearance of DO over a test period of 8 d.The oxygen electrode provides a convenient and sensitive method for studying autoxidation and evaluating antioxidants in milk.

show abstract

Modifications of the swift stability test

Cited by 58 publications

References 3 publications

Antioxidant properties of the fatty alcohol esters of gallic acid

Antioxidant properties of the fatty alcohol esters of gallic acid

Comparison of antioxidants for fats on an equivalent molar basis

Autoxidation in milk rich in linoleic acid I. An objective method for measuring autoxidation and evaluating antioxidants

Contact Info

Product

Resources

About