Rancimat and PDSC accelerated techniques for evaluation of oxidative stability of soybean oil with plant extracts

Relative protection factor optimisation of natural antioxidants in biodiesel B100

“…However, despite its efficiency, most of these compounds have low biodegradability and are toxic and expensive (Sousa et al, 2014). Natural antioxidants are an alternative and have proven to be effective in controlling lipid oxidation in edible oils (Cordeiro et al, 2013), but are still not being used in practice in biodiesel .…”

Determination of kinetic and thermodynamic parameters of the B100 biodiesel oxidation process in mixtures with natural antioxidants

“…Some published studies have demonstrated the effect of natural antioxidants in oils derived from foodstuffs [9][10][11][12], but, as far as we know, few authors have employed natural antioxidants in biodiesel. Medeiros et al [13] showed that the addition of small quantities of rosemary extract retards the oxidation of biodiesel from soybean oil, increasing the induction period to values higher than the parameters set by the standard EN 14112.…”

Assessment of the Antioxidant Effects ofMoringa oleiferaLam. Extracts in Fish Oil during Storage

“…Lipid oxidation is the major cause of deterioration during shelf life of edible oils. In the initiation and propagation stages, there is the formation of free radicals and neutral molecules such as peroxides and hydroperoxides, which without interruption results in secondary oxidation products such as small-chain carboxylic acids, aldehydes and ketones (Maqsood and Benjakul 2010;Cordeiro et al 2013). These products compromise not only color, odor and flavor but also the nutritional characteristics of oils, resulting in loss of functionality and toxicity (Casaroti and Jorge 2014).…”