Artículo de revista
Validation of the rancimat test for the assessment of the relative stability of fish oils
Fecha
1996Registro en:
JAOCS, Journal of the American Oil Chemists' Society, Volumen 73, Issue 8, 2018, Pages 1033-1037
0003021X
10.1007/BF02523412
Autor
Méndez, Eduardo
Sanhueza, Julio
Speisky Cosoy, Hernán
Valenzuela Bonomo, Carlos
Institución
Resumen
The induction periods for the peroxidation of various fish oils at 55-90°C were studied by the Rancimat test. The natural logarithms of the induction periods varied linearly with respect to temperature, with a mean coefficient of -7.5 × 10-2 °C-1, which was significantly different from that reported for vegetable oils. The activation energy for the formation of volatile acids had a mean value of 38.9 kj/mol and was in7dependent of the fish oil source. Peroxide formation under Rancimat test conditions followed first-order kinetics. The same kinetics were followed under Schaal Oven test conditions (forced-air oven, 60°C). On the basis of the results obtained, the Rancimat test appears to be useful in determining the relative stabilities of fish oils without the change in peroxide decomposition kinetics that may occur at elevated temperatures.