Artículos de revistas: "Rancidity"

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Yogendra, Kalenahalli, Hemalatha Sanivarapu, Tejaswi Avuthu, Shashi Kumar Gupta, Priyanka Durgalla, Roopa Banerjee, Anitha Raman, and Wricha Tyagi. "Comparative Metabolomics to Unravel the Biochemical Mechanism Associated with Rancidity in Pearl Millet (Pennisetum glaucum L.)." International Journal of Molecular Sciences 25, no. 21 (October 29, 2024): 11583. http://dx.doi.org/10.3390/ijms252111583.

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Despite being a highly nutritious and resilient cereal, pearl millet is not popular among consumers and food industries due to the short shelf-life of flour attributed to rapid rancidity development. The biochemical mechanism underlying rancidity, a complex and quantitative trait, needs to be better understood. The present study aims to elucidate the differential accumulation of metabolites in pearl millet that impact the rancidity process. Metabolite profiling was conducted on ten pearl millet genotypes with varying levels of rancidity—comprising high, low, and medium rancid genotypes—utilizing liquid chromatography and high-resolution mass spectrometry (LC-HRMS) at different accelerated ageing conditions. Through non-targeted metabolomic analysis, crucial metabolites associated with rancidity were identified across various biochemical pathways, including fatty acids, glycerophospholipids, sphingolipids, glycerol lipids, flavonoids, alkaloids, and terpenoids. Notably, metabolites such as fatty aldehydes, fatty alcohols, fatty esters, fatty acyls, fatty esters, and fatty amides were significantly elevated in high rancid genotypes, indicating their involvement in the rancidity process. These fatty acids-related metabolites further break down into saturated and unsaturated fatty acids. Four key fatty acids—stearic, palmitic, linoleic and linolenic acid—were quantified in the ten pearl millet genotypes, confirming their role in rancidity development. This investigation promises novel insights into utilizing metabolomics to understand the biochemical processes and facilitate precision breeding for developing low-rancidity pearl millet lines.

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Maté, J. I., M. E. Saltveit, and J. M. Krochta. "EFFECT OF OXYGEN CONCENTRATION AND RELATIVE HUMIDITY ON THE RANCIDITY PROCESS OF WALNUTS AND PEANUTS." HortScience 29, no. 5 (May 1994): 537b—537. http://dx.doi.org/10.21273/hortsci.29.5.537b.

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Rancidity is a major problem during the storage of shelled peanuts and walnuts. Blanched peanuts, blanched dry roasted peanuts, blanched oil roasted peanuts (all of them extra large Virginia variety) and shelled Persian walnut (Chandler variety) were maintained in closed jars at 37 C. Relative humidity was controlled by saturated salt solutions at 20% and 55%. Oxygen concentration was 21% or reduced to 0.1% by flushing with nitrogen. Samples were taken every 2 weeks for 10 weeks. Peroxide values were measured and volatiles were analyzed to determine the rancidity of the samples. Oxygen concentrations in the jars and nut moisture were also measured. Dry roasted peanuts were the most susceptible to rancidity. Blanched peanuts, without any roasting process, were the most stable. The results quantified the importance of oxygen as a major factor in rancidity at the relative humidities studied. It was concluded that it is possible to quantitatively control the rancidity process by decreasing the oxygen concentration surrounding the nuts.

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Duru, Chidi Edbert, Ijeoma Akunna Duru, Chike Anthony Nweze, and Lugard Ukiwe. "Dependence of Storage Material Surfaces on the Oxidative Rancidity Kinetics of Peanut Oil." International Letters of Chemistry, Physics and Astronomy 65 (April 2016): 27–31. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.65.27.

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The rates of oxidative rancidity of peanut oil in contact with iron, copper, zinc, aluminum, tin, polyethylene (PE), glass and magnesium were studied. The rancidity of the oil in the surfaces made of these materials decreased in the order Mg>Fe>Cu>Sn>Glass>Zn>Al>PE. The order obtained showed that the rancidity process does not depend on the activity of these surfaces, but has a possible link with surface passivity. The values for the rate of rancidity in Mg and Fe surfaces where the process was fastest were 2.08 × 10-5 and 1.39 × 10-5 mmolkg-1hr-1 respectively, while values for the lowest rates of rancidity obtained for Al and PE surfaces were 2.78 × 10-6 and 1.07 × 10-6 mmolkg-1hr-1 respectively. The use of aluminum and PE vessels for the storage of peanut oil would increase its shelf-life by keeping the oil in its original state for a longer period of time.

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Duru, Chidi Edbert, Ijeoma Akunna Duru, Chike Anthony Nweze, and Lugard Ukiwe. "Dependence of Storage Material Surfaces on the Oxidative Rancidity Kinetics of Peanut Oil." International Letters of Chemistry, Physics and Astronomy 65 (April 6, 2016): 27–31. http://dx.doi.org/10.56431/p-etpely.

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The rates of oxidative rancidity of peanut oil in contact with iron, copper, zinc, aluminum, tin, polyethylene (PE), glass and magnesium were studied. The rancidity of the oil in the surfaces made of these materials decreased in the order Mg>Fe>Cu>Sn>Glass>Zn>Al>PE. The order obtained showed that the rancidity process does not depend on the activity of these surfaces, but has a possible link with surface passivity. The values for the rate of rancidity in Mg and Fe surfaces where the process was fastest were 2.08 × 10-5 and 1.39 × 10-5 mmolkg-1hr-1 respectively, while values for the lowest rates of rancidity obtained for Al and PE surfaces were 2.78 × 10-6 and 1.07 × 10-6 mmolkg-1hr-1 respectively. The use of aluminum and PE vessels for the storage of peanut oil would increase its shelf-life by keeping the oil in its original state for a longer period of time.

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Cho, Seung-Yong, Jee-Young Kim, and Chul Rhee. "Determination of Rancidity of Soybean Oil by near Infrared Spectroscopy." Journal of Near Infrared Spectroscopy 6, A (January 1998): A349—A354. http://dx.doi.org/10.1255/jnirs.222.

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The technique of near-infrared (NIR) reflectance spectroscopy was used in order to test its use as a potential method for determining the rancidity of soybean oils undergoing autoxidation. Commercial soybean oil was used as a substrate and was oxidized at 75°C until the oxidized oil reached the hydroperoxide decomposition stage. Peroxide values (POVs) and acid values (AVs) of the substrate determined by the chemical method were correlated with NIR spectral absorbances. Two wavelengths (2080 and 2020 nm) were selected for the POV calibration, and the resulting coefficient of multiple determination for regression was quite high ( r = 0.9970, SEC = 9.10 meq / kg oil and SEP = 9.67 meq / kg oil). The prediction of oil rancidity by NIR using POV as a reference was found to be accurate in the early stages of oxidation. However, it was undesirable to use the POV calibration equation for the determination of rancidity in the hydroperoxide decomposition stages. Three wavelengths (2008, 1442 and 1752 nm) were used for AV calibration. High correlations were achieved between chemically analyzed AVs and NIR predicted AVs ( r = 0.9987, SEC = 0.127 mg KOH / g oil, and SEP = 0.137 mg KOH / g oil). The AV represented a good indicator for the determination of rancidity of oil undergoing thermal oxidation, whereas evaluation of rancidity using the POV has proven to be difficult due to hydroperoxide decomposition. The result of this study suggested that prediction of rancidity by NIR using POV calibration equation was more precise than using an AV calibration equation in hydroperoxide accumulation stages, whereas the AV calibration equation was a better predictor of oil rancidity than the POV calibration equation at higher POV ranges.

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Berta, Máté, István Molnár, Ádám Zentai, Anita Kecskeméti, Erika Beáta Kerekes, Elvira Nacsa-Farkas, Csilla Gömöri, et al. "Preservation effect of cinnamon and clove essential oil vapors on shelled walnut." Acta Biologica Szegediensis 62, no. 2 (January 30, 2019): 141–45. http://dx.doi.org/10.14232/abs.2018.2.141-145.

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Shelled walnut (Juglans regia) kernels are prone to rancidity during storage. In this study we examined the preservation effect of cinnamon and clove essential oil (EO) vapors compared to cold storage and vacuum packaging by measuring the hexanal content, indicating rancidity, in stored walnut kernels. Odor and taste of stored shelled walnut was investigated by sensory evaluation and by measuring residues of the main EO components in the kernels. During storage under EO vapors, cinnamaldehyde and eugenol were absorbed on the surface of walnuts in a time-dependent manner changing the odor and taste of the kernels. Clove (Syzygium aromaticum) EO prevented rancidity and EO treated kernels were rated as acceptable by the sensory panel while cinnamon EO treatment increased rancidity compared to the other treatments and the control samples.

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Hong, Sung-Sam, Kisoo Chang, Junhyung Lee, and ByungKon Kim. "Rancidity Analysis Management System Based on Machine Learning Using IoT Rancidity Sensors." Sensors and Materials 31, no. 11 (November 30, 2019): 3871. http://dx.doi.org/10.18494/sam.2019.2590.

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Li, Bo, Hongjian Chen, Dewei Sun, Boxin Deng, Bin Xu, Ying Dong, Jinwei Li, Fei Wang, and Yuanfa Liu. "Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil." RSC Advances 6, no. 43 (2016): 37265–73. http://dx.doi.org/10.1039/c5ra23335f.

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FCIR was used to inhibit lipase and lipoxygenase activities of WG to extend its shelf life. FCIR inhibits rapid hydrolytic and oxidative rancidity of WG in minutes. The optimum water activity for inhibiting both hydrolytic and oxidative rancidity of WG is about 0.186.

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Kim, Sejeong, Jong-Chan Kim, Sunhyun Park, Jinkwi Kim, Yohan Yoon, and Heeyoung Lee. "Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging." Processes 9, no. 11 (November 16, 2021): 2049. http://dx.doi.org/10.3390/pr9112049.

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Dry aging creates a unique taste and flavor in beef; however, the process also causes rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the correlation between microbial flora in beef and rancidity during dry aging. The round of beef (2.5–3 kg) was dry aged under 1.5 ± 1 °C and 82 ± 5% moisture for 17 weeks. The microflora in the dry aged beef was analyzed by pyrosequencing. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values were also measured. Primers were designed to detect and quantify bacteria using real-time polymerase chain reaction (RT-PCR). The VBN and TBARS values in the dry aged beef depreciated from week 11 of aging. The levels of Streptococcus spp., Pantoea spp., and Pseudomonas spp. significantly changed at around week 11. Quantitative RT-PCR showed that the levels of Pantoea spp. and Streptococcus spp. could be used to identify rancidity during dry aging. Thus, among the microbial flora in dry aged beef, Pantoea spp. and Streptococcus spp. can be used to determine the rancidity of dry aged beef.

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Demydova, A. "Investigation of the relationship between oxidation kinetics and deterioration of sensory characteristics of vegetable oils." Ukrainian Black Sea region agrarian science 112, no. 4 (2021): 89–99. http://dx.doi.org/10.31521/2313-092x/2021-4(112)-9.

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The article investigates the possibility of predicting the appearance of a feeling of rancidity by the main indicators of oil oxidation – peroxide and anisidine numbers. As a result of oxidation at 28 ° C and the access of air oxygen, significant amounts of hydroperoxides (up to 160-180 mmol 1/2O/kg) accumulated, but the feeling of rancidity did not appear. It is proved that according to the kinetics of oils oxidation according to the data of anisidine numbers, it is possible to predict the moment of deterioration of the organoleptic characteristics of oils. Key words: oxidation, rancidity, vegetable oils, anisidine number, aldehydes, peroxide number, hydroperoxides.

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Kadir, Shabri Putra Wirman, Sri Fitria Retnawaty, and Aji Suroso. "PENGGUNAAN KAYU MANIS (Cinnamomum burmani) UNTUK MENGATASI KETENGIKAN PADA MINYAK KELAPA SECARA TRADISIONAL." Photon: Jurnal Sain dan Kesehatan 5, no. 2 (May 30, 2015): 81–88. http://dx.doi.org/10.37859/jp.v5i2.591.

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Coconut oil is an oil produced from coconuts. Based on the high levels of saturated fatty acids and lauric acid (anti-microbial) makes coconut oil as an oil that has the highest quality of other oils. But if oil is stored in a long time it will cause rancidity. Rancidity can be caused by several factors such as oxidation and hydrolysis reactions. One way to overcome this is to add antioxidant rancidity. Antioxidants can be found in everyday life, such as the onion, cloves, betel leaf and cinnamon. In this study using cinnamon oil as an antioxidant and pH were tested for physical parameters such as viscosity, Density, conductivity, resistivity, and the smell test. The results of the pH test and demonstrate physical if cinnamon can prevent oil from rancidity based on the length of storage. And the addition of cinnamon to a maximum of 8 grams are in 50 ml of coconut oil has a pH value, Viscosity, Density, conductivity, resistivity, and the test odors better than the other samples.

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Faiqoh, Areza Febriyanti. "PENGARUH EKSTRAK DAUN THE HIJAU (CAMELLIA SINENSIS) PADA PEMBUATAN NAGET DAGING SAPI TERHADAP DAYA AWET." JURNAL PETERNAKAN NUSANTARA 6, no. 2 (October 17, 2020): 75. http://dx.doi.org/10.30997/jpn.v6i2.2097.

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Green tea (Camellia sinensis) contains active compounds in the form of polyphenols which can function as natural preservatives for food products as nuggets. This study was conducted to study the effect of using green tea leaf extract on the process of making beef nuggets for shelf life (total number of bacteria, rancidity and early spoilage), and determine the best concentration of green tea leaf extract which can produce the best preservation of beef nuggets. This research was conducted at the Animal Product Processing Technology Laboratory (TPPP), Faculty of Animal Husbandry and Test Service Laboratory, Faculty of Agricultural Industrial Technology, Padjadjaran University on March 2019. This research was conducted experimentally using a Randomized Complete Design with the utilization of green tea leaf extract in 0, 0.5, 1, and 1.5%, the measured variable is the total number of bacteria, rancidity and early spoilage. The results showed that the addition of green tea leaf extract 0,5% (P2), 1% (P3), and 1,5% (P4) had a significant effect (P<0,05) on the total number of bacteria, value of rancidity and time of early spoilage compared to 0% (P1). Addition of green tea leaf extract in 1.5% to beef nuggets gave the best results for the shelf life of beef nuggets with the total number of bacteria 99.71 × 105 CFU/g, the value of rancidity 0.53 mg malonaldehyde/kg, and the time of early spoilage was 1061.20 minutes.Keywords : green tea, Nuggets, total number of bacteria, rancidity, early spoilage

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González B., Gloria H., Diego A. Agudelo C., and Zuly A. Salamanca P. "Evaluación de la actividad antioxidante de extractos grasos del balú (Erythrina edulis) sobre dos matrices alimenticias." Revista de Investigaciones de UNIAGRARIA 1, no. 1 (January 1, 2012): 103–11. http://dx.doi.org/10.33133/riu-1-2012-68.

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This paper describes antioxidant activity evaluation of oily extracts of Coral Tree (Erytrina edulis) fruit and pod for oxidative and lipolytic rancidity measurement in soybean oil and cream milk. Extracts were prepared using the procedure proposed by Ruíz et al. (2010), taking random samples with physiological maturity and were added to the experimental units in concentrations of 0.1% y 1.0% w/w. To assess the ability of the extracts to inhibit the oxidative rancidity of the oil the peroxide index was determined in accordance with the methodology proposed by Ciappini et al. (2008) and to assess the ability of these to inhibit lipolytic rancidity effects of the cream milk, we evaluated the rate of acidity according to the protocol described by Gaviria (2000). The oil samples were stored at 40 °C and the cream milk samples were stored to room temperature. Experiments were performed in duplicate, in a factorial design completely random, using BHT and not the addition of antioxidantas controls. At the end of the study we found in dry base that the fruit has a 2.95 ± 0.13 % in ethereal extract and the pod has 1.10 ± 0.05%. The analysis of variance suggests that Coral Tree fatty extracts of the fruit and pod do not have antioxidant activity in concentrations of 0.1 y 1.0% over soybean oil oxidative rancidity and cream milk lipolytic rancidity. The fatty extract of Coral Tree fruit added to the soybean oil at a concentration of 1%, has a similar behavior to those obtained by the shell of the cashew nut and extracts of rosemary concentrates through molecular distillation.

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Schaich, Karen M. "Rancidity in foods (3rd edn)." Trends in Food Science & Technology 6, no. 9 (September 1995): 318–19. http://dx.doi.org/10.1016/s0924-2244(00)89164-5.

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Mangalisu, Azmi, and Armita Permatasari. "Ketengikan Daging Ayam Kampung Unggul Sinjai (AKUSI) Yang Dimarinasi Menggunakan Bubuk Kulit Nanas dan Waktu Marinasi Yang Berbeda." Jurnal Ilmu Peternakan Terapan 4, no. 1 (December 10, 2020): 1–6. http://dx.doi.org/10.25047/jipt.v4i1.2343.

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Ayam Kampung Unggul Sinjai (AKUSI) is a type of native chicken that is slaugthered when culled,has tough and easily rancid. The marination process using pineapple peel powder is expected toreduce meat rancidity. The purpose of this study was to carry out a marination process usingpineapple peel powder at different times and its effect on meat rancidity. This study used aCompletely Randomized Design (CRD) factorial pattern with 2 factors, namely the marinationprocess using pineapple peel powder and different times. The variables tested in this study werethe pH and TBA value. The data obtained were analyzed by analysis of variance and further testedthe Least Significant Difference (LSD). The results showed that culled AKUSI rancidity could bereduced by marination process using pineapple peel powder. The provision of pineapple peelpowder at 15% with 90 minutes marination time was the best marination to reduce the meatrancidity.

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Abdalla, Omer A., and Mohammed W. Saeed. "Colorimetric film sensor for monitoring rancidity reaction of intermediate-moisture (Cake)." Tikrit Journal for Agricultural Sciences 23, no. 4 (December 31, 2023): 13–25. http://dx.doi.org/10.25130/tjas.23.4.2.

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Colorimetric films sensor based on wheat gliadin with natural dyes (including anthocyanin, chlorophyll, and beta carotene), glucose oxidase, alpha amylase /starch / were created and for real-time monitoring cake formula rancidity reaction is described in this study. The addition Glucose oxidase enzyme 0.9% (activity270U/0.09g), 0.9% (117U/0.09g) of α-Amylase, and 5% of natural extracted pigments and concentration 1:0.1 of Gliadin/ glycerol composition films and starch greatly raised sensitivity the reaction of films to rancidity. The mixture of enzymes and substrate has a great impact on changing the intensity of color films. In addition, when the color attributes of the active film are examined, it is discovered that the color of the chlorophyll film changes (from green to yellow) whereas, beta –carotene film from (yellow to pale yellow) and Anthocyanin film (alterated from red to brown) with increasing storage duration and oxidant percent, which can be utilized to detect the rancidity reaction of cake's fat. The absorbance at 494, 450, and 666 nm, respectively, demonstrated that the intensity of anthocyanin, beta-carotene, and chlorophyll color films was greatly reduced as a result of rancidity reaction in cake samples after 3 weeks of storage at room temperature 30-35˚C and 25-30% of relative humidity. Moreover, all treated samples showed a decrease in color pigment intensity compared to the control after 15 minutes of exposure to peroxide hydrogen addition (1 ppm), the lowest concentration at which films are susceptible to oxidation. Furthermore, after 4 weeks of storage, samples of cakes, odor turned rancid under the same ambient conditions, and the cake's fat's peroxide value increased dramatically, from 1.3 to 8 mEqO2/kg were approximately close to the maximum permissible limit in Codex regulations therefore color of film sensor was changed fully as a result of increasing peroxide value and rancidity.

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Ebrahimzadeh, Asghar, Farhad Pirzad, Hamidreza Tahanian, and Morteza Soleimani Aghdam. "Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels." Food technology and biotechnology 57, no. 4 (2019): 554–60. http://dx.doi.org/10.17113/ftb.57.04.19.6380.

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Because of the higher content of unsaturated fatty acids (UNSFA) and phenolics, walnut kernels are vulnerable to oxidative rancidity and browning due to unfavorable postharvest handling procedures. This study investigates the impact of gum arabic coating enriched with γ-aminobutyric acid (GABA) on oxidative rancidity and browning of kernels during storage at 20 °C. The results showed that the walnut kernels coated with gum arabic (5 %) enriched with GABA (0.1 mM) exhibited lower oxidative rancidity and browning, manifested by lower peroxide value and malondialdehyde accumulation along with higher whiteness index. Moreover, kernels had higher UNSFA/SFA ratio as a response to lower lipoxygenase activity and H2O2 accumulation. The reduced oxidative browning in coated kernels was accompanied with lower polyphenol oxidase and higher phenylalanine ammonia-lyase activity leading to higher accumulation of phenolics and increased DPPH• scavenging capacity. Based on our findings, gum arabic coating (5 %) enriched with GABA (0.1 mM) may have a commercial potential for maintaining nutritional quality of walnut kernels.

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BARBUT, S., H. H. DRAPER, and M. HADLEY. "Lipid Oxidation in Chicken Nuggets as Affected by Meat Type, Phosphate and Packaging." Journal of Food Protection 52, no. 1 (January 1, 1989): 55–58. http://dx.doi.org/10.4315/0362-028x-52.1.55.

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Chicken nuggets were manufactured from either hand deboned chicken breast meat or mechanically deboned chicken meat (MDCM) obtained from backs and necks. The effects of vacuum packaging and sodium acid pyrophosphate (SAPP) on lipid oxidation during 6 weeks of frozen storage were studied. Malondialdehyde (MDA) concentrations, determined by an HPLC procedure, was used as an index of oxidative rancidity. Breast meat nuggets were less prone to oxidation than MDCM nuggets. Vacuum packaged breast meat nuggets containing SAPP exhibited the least oxidative rancidity. However, the addition of SAPP to MDCM nuggets significantly reduced lipid oxidation (P&lt;0.05), and resulted in MDA values not significantly different from the breast meat nuggets without SAPP. Differences in fatty acid composition at the beginning and the end of the storage period indicated that certain long chain polyunsaturated fatty acids were the main sources of oxidative rancidity. Sensory evaluation yielded results which were in close agreement with the MDA data.

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D, Sravani,, Reddy P.S., and Priya M.S. "A perspective on addressing rancidity in pearl millet." Annals of Arid Zone 62, no. 1 (April 2023): 29–35. http://dx.doi.org/10.59512/aaz.2023.62.1.3.

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Grassi, Thiago Luís Magnani, Marcelo Tacconi de Siqueira Marcos, and Elisa Helena Giglio Ponsano. "Control of the lipid oxidation in Nile tilapia feed." Ciência Rural 46, no. 9 (September 2016): 1675–77. http://dx.doi.org/10.1590/0103-8478cr20151612.

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ABSTRACT: The purpose of this research was to investigate the progress of the rancidity in Nile tilapia diets containing bacterial biomass of Rubrivivax gelatinosus . Six experimental treatments comprised basal diet (negative control), diet with asthaxanthin (positive control) and 4 diets with different concentrations of the bacterial biomass. The thiobarbituric acid assay for rancidity analyses were accomplished after 6 and 12 months of diets storage. It was concluded that Rubrivivax gelatinosus biomass minimized the racidity in Nile tilapia diets in 32.52 to 44.72% at 6 months and in 37.85 to 52.37% at 12 months of storage.

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Mária Nagy, Zoltán Győri, and Mária Borbélyné Varga. "Methods for detention of lipid rancidity." Acta Agraria Debreceniensis, no. 50 (December 16, 2012): 117–20. http://dx.doi.org/10.34101/actaagrar/50/2576.

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There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system.

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Hamilton, R. J., and K. G. Berger. "Lipids and oxygen-is rancidity avoidable?" Journal of Chemical Technology & Biotechnology 55, no. 4 (April 24, 2007): 398–99. http://dx.doi.org/10.1002/jctb.280550417.

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Vaghela, Keyur D., Bhavesh N. Chaudhary, Bhavbhuti Manojbhai Mehta, V. B. Darji, and K. D. Aparnathi. "Comparative appraisal of Kreis methods for the assessment of incipient rancidity in ghee." British Food Journal 120, no. 1 (January 2, 2018): 240–50. http://dx.doi.org/10.1108/bfj-04-2017-0235.

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Purpose There are various Kreis tests reported in the literature with wide variations in the procedure. The purpose of this paper is to select the most suitable and reliable method for the rancidity evaluation in ghee. Design/methodology/approach Ghee samples were prepared from butter by the direct cream method. They were assessed for early-stage oxidative deterioration by four Kreis tests in an accelerated storage trial at intervals of 48 h. The amount of ghee samples, amount of reagents (chloroform, 30 percent trichloroacetic acid, 1 percent phloroglucinol, and ethanol), incubation temperature and duration were different in the four tests. For each method, the ghee samples were also monitored for changes in flavor at intervals of 48 h by sensory evaluation. Relationships among the Kreis values determined by the four different Kreis tests and flavor scores were established using a correlation analysis. Findings The correlation coefficient of the Kreis values determined by different Kreis tests was in decreasing order of: Kreis test-2 (−0.904) > Kreis test-4 (−0.792) > Kreis test-3 (−0.648) > Kreis test-1 (−0.469). Thus, among the four different Kreis tests, Kreis Test-2 reported by Pool and Prater (1945) was found to be more sensitive and more consistent, and have the highest coefficient of correlation (−0.904) with flavor score of ghee during storage at 80±2°C. Practical implications The finding of this study will be useful for the selection of an appropriate and reliable Kreis test that can be used for detecting rancidity in ghee at an incipient stage. The development of rancidity in the ghee leads to formation of off-flavor and such an oxidized product is not accepted by the consumer; this leads to economic loss to the manufacturer. Detection of traces of rancidity at an early stage provides an opportunity for industry personnel to take suitable control measures and/or make decisions regarding utilization of the product. Originality/value The use of a reliable Kreis test that detects traces of rancidity in a ghee can be very useful for enabling suitable measures to be taken to prevent further oxidative deterioration or to dispose of the ghee as early as possible.

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NAUMOVA, A. V., M. A. DANILYUK, N. V. LUGOVKINA, A. N. IAKKOLA, A. L. ISHEVSKY, and E. V. OSTROVIDOVA. "PRODUCTION OF FOOD FILMS BASED ON NATURAL POLYSACCHARIDES TO INCREASE THE SHELF LIFE OF FISH PRODUCTS." Herald of Technological University 27, no. 11 (2024): 181–87. https://doi.org/10.55421/1998-7072_2024_27_11_181.

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Fish and fish semi-finished products occupy a significant volume of the food market. The quality and safety of these products, according to the International Standard GOST 32366-2013, must be controlled quantitatively by identifying spoilage markers. The main problem with refrigerated storage of oily fish raw materials and products is the oxidation (rancidity) of lipids. The same problem arises when storing dried fish with Aw ≥ 0.72. The shelf life, in these cases, is limited due to the formation of rancidity side flavors. In works [1,2,3,4,5,6,7], the results of studies of rancidity flavors formed during refrigerated storage of fish raw materials are presented. But the problem of the formation of rancid tastes during long-term refrigerated storage occurs much later than microbiological spoilage. Rancidity of fats is the most important stage for quality control, since further processes lead to the accumulation of short-chain aldehydes and ketones in fats. Depending on the fat content of the fish, the rate of release and accumulation of such products is different. To assess the quality of fish raw materials and products, the most commonly used method is to determine the peroxide value [1], which does not allow the determination of metabolites formed as a result of peroxidation. This work presents the developed method for determining the peroxide value and the results of studying toxic metabolites of lipid peroxidation on fish raw materials of various fat contents. The results of the work make it possible to use these methods of sample preparation and identification in the food industry for express analysis of the quality and safety of the product under study, before the stage of fish sales.

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Gonzalez Viejo, Claudia, and Sigfredo Fuentes. "Digital Detection of Olive Oil Rancidity Levels and Aroma Profiles Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Machine Learning Modelling." Chemosensors 10, no. 5 (April 26, 2022): 159. http://dx.doi.org/10.3390/chemosensors10050159.

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The success of the olive oil industry depends on provenance and quality-trait consistency affecting the consumers' acceptability/preference and purchase intention. Companies rely on laboratories to analyze samples to assess consistency within the production chain, which may be time-consuming, cost-restrictive, and untimely obtaining results, making the process more reactive than predictive. This study proposed implementing digital technologies using near-infrared spectroscopy (NIR) and a novel low-cost e-nose to assess the level of rancidity and aromas in commercial extra-virgin olive oil. Four different olive oils were spiked with three rancidity levels (N = 17). These samples were evaluated using gas-chromatography-mass-spectroscopy, NIR, and an e-nose. Four machine learning models were developed to classify olive oil types and rancidity (Model 1: NIR inputs; Model 2: e-nose inputs) and predict the peak area of 16 aromas (Model 3: NIR; Model 4: e-nose inputs). The results showed high accuracies (Models 1–2: 97% and 87%; Models 3–4: R = 0.96 and 0.93). These digital technologies may change companies from a reactive to a more predictive production of food/beverages to secure product quality and acceptability.

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Uhm, Joo-Tae, and Won-Byong Yoon. "Development of Direct Evaluation of the Rancidity of Soybean in Powder Form during Storage Using Fluorescence Spectrum Test." Food Engineering Progress 16, no. 1 (February 2012): 47–51. http://dx.doi.org/10.13050/foodengprog.2012.16.1.47.

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The rancidity of soybean (Glycine max L.) in powder forms was evaluated by fluorescence spectrum test (FST). The results from the FST were validated by comparing those of 2-thiobarbituric acid (TBA) value and acid value. The storage temperature and time of soybean powders were at the room temperature, 50, and 90°C for 20 days. The maximum excitation and the maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the wave length of 360 nm and 430 to 440 nm, respectively. The mean particle size of soybean powder was controlled to be 40 μm. The FST results showed that the lipid oxidation during storage at room temperature and 50°C was not progressed actively (p < 0.05), but dramatically progressed at 90°C. All the values at room temperature and 50°C showed a similar pattern during storage. But, at 90°C, the FI (fluorescence intensity) values and the acid values showed similar pattern. The results demonstrated that FST might be useful to measure the rancidity of soybean powder because FST did not require oil extraction to measure the rancidity.

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JURDI-HALDEMAN, DALAL, JOSEPH H. MACNEIL, and DALAL M. YARED. "Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb1." Journal of Food Protection 50, no. 5 (May 1, 1987): 411–13. http://dx.doi.org/10.4315/0362-028x-50.5.411.

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The effects of onion juice on several characteristics of cooked ground lamb were investigated. Onion juice was a more effective antioxidant than garlic juice in reducing development of rancidity in meat. TBA values for onion-treated samples were lower (P&lt;0.05) after storage when the distillation method of TBA measurement was used. The extraction method may be a less sensitive test for rancidity. Taste panelists were able to discriminate between the onion-treated samples and the control, but onion samples were not preferred (P&gt;.05). Mean hedonic scores were higher (P&lt;0.05) for the onion-treated samples, indicating a more acceptable flavor after storage.

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Kanamangala, Ravindranath V., Niels O. Maness, Michael W. Smith, Gerald H. Brusewitz, Sue Knight, and Bhaggi Chinta. "Reduced Lipid Pecans: Chemical Alterations and Implications for Quality Maintenance during Storage." Journal of the American Society for Horticultural Science 124, no. 4 (July 1999): 389–98. http://dx.doi.org/10.21273/jashs.124.4.389.

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The unextracted and reduced lipid (supercritical carbon dioxide extraction of 22% and 27% (w/w) of total lipids) pecan [Carya illinoinensis (Wangenh.) K. Koch] kernels packaged in 21% O2, 79% N2 were analyzed for color, hexanal, sensory, fresh weight, and lipid class changes periodically during 37 weeks of storage at 25 °C and 55% relative humidity. Pecan nutmeats were lightened by partial lipid extraction. The pecan testa darkened (decreasing chromameter L*) with storage time. Most color changes occurred in the first 18 weeks. Hexanal concentration of reduced-lipid pecans was negligible throughout storage, while unextracted pecans reached excessive levels by week 22 of storage. Hexanal concentration, indicative of rancidity, was in agreement with sensory analysis results with the hexanal threshold level for objectionable rancidity ranging from 7 to 11 mg·kg-1 pecans. Weight change was negligible during storage, except in 27% reduced-lipid pecans. Free fatty acids increased with storage and were significantly higher in unextracted pecans than the reduced-lipid pecans at 0, 10, 18, 32, and 37 weeks of storage. Shelf life of pecans with partial lipid extraction was longer than unextracted pecans. In addition to decreasing the total amount of lipid available for oxidation, the free fatty acid lipid component that correlated with the development of rancidity was reduced by extraction.

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Jamshed Khan, Muhammad, Saminathan Mookiah, Yashini Subramaniam, and Suriya Kumari Ramiah. "Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage." Quality Assurance and Safety of Crops & Foods 16, no. 2 (July 18, 2024): 81–88. http://dx.doi.org/10.15586/qas.v16i2.1454.

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Cholesterol oxidation products (COPs) in meat are thrombogenic, mutagenic, atherogenic, carcinogenic, angiotoxic, and cytotoxic, leading to serious health issues. The formation of COPs in meat is induced by oxidative rancidity due to poor meat processing and packaging techniques. Pullulan active packaging, incorporated with silver nanoparticles (AgNPs), is considered strong and biodegradable with characteristics, such as enhanced light, gas, and moisture barrier, that protect the oxidative rancidity of broiler meat. The current study was performed to determine the impact of pullulan active packaging (T1, T2, T3, and T4) on the formation of COPs in broiler meat during refrigerated storage (7 and 14 days). Pullulan active packaging significantly affected (P < 0.05) the concentrations of A-cholestane (0.63±0.10 ppm) and B-epoxy (0.59±0.33 ppm) COPs whereas A-cholestane (0.634±0.08 ppm) was affected significantly (P < 0.05) by the duration of refrigerated storage (0, 7, and 14 days). Broiler meat treated with pullulan active packaging presented a limited level of oxidative rancidity with minimum concentrations of COPs. The findings revealed that broiler meat treated with pullulan active packaging, incorporated with AgNPs, is safer than raw meat for shorter (7 days) and longer (14 days) storage periods at 4±1°C.

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Zhou, Lu, Jiangqi Huang, Yutong Du, Fanghao Li, Wenbin Xu, Chenguang Zhou, and Siyao Liu. "Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications." Foods 14, no. 9 (April 22, 2025): 1448. https://doi.org/10.3390/foods14091448.

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Rice bran, a major byproduct of rice processing, is rich in unsaturated fatty acids, high-quality proteins, and bioactive compounds such as γ-oryzanol and ferulic acid. However, its poor storage stability and susceptibility to hydrolytic and oxidative rancidity critically limit industrial exploitation. Recent advances in non-thermal stabilization technologies—valued for their energy efficiency, scalability, and nutrient preservation—offer promising solutions. This review systematically elucidates the enzymatic and microbial mechanisms driving bran rancidity, emphasizing lipase and lipoxygenase activity, and critically evaluates the efficacy of emerging non-thermal strategies. Key findings highlight the superiority of non-thermal methods: cold plasma reduces lipase activity by 70% within 5 min via reactive oxygen species-induced structural disruption; ultra-high pressure preserves 95% of γ-oryzanol by selectively breaking hydrogen bonds in enzymes; high-energy electron beam irradiation suppresses rancidity markers by 45–78%; and enzymatic stabilization with immobilized papain achieves 78% lipase inactivation while retaining <5% nutrient loss. Compared to thermal approaches, non-thermal technologies enhance bioactive retention, while extending shelf-life by 2–3 weeks. By addressing challenges such as microbial synergy, parameter optimization, and industrial scalability, this review provides actionable insights for deploying green, energy-efficient strategies to valorize rice bran into functional foods and nutraceuticals, aligning with global demands for sustainable ingredient innovation.

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Sedya, Iga Wahyuning, Rinawidiastuti Rinawidiastuti, and Faruq Iskandar. "Vitamin E Sebagai Antioksidan Terhadap Ketengikan Bungkil Kopra." Jurnal Riset Agribisnis dan Peternakan 8, no. 1 (June 15, 2023): 77–86. https://doi.org/10.37729/jrap.v8i1.3838.

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Oilcake is a form of animal feed that contains high levels of fat, so it quickly becomes rancid during storage. This research aimed to determine the additional levels of Vitamin E as an antioxidant against the rancidity of copra meal. The design used was a completely randomized design (CRD) with the treatment of vitamin E levels with different percentages, namely treatment (0; 0.05; 0.1; 0.15; 0.2 g) and 5 replications. The parameters include air content, amount of peroxide and free fatty acid content. Data were analyzed using the Analysis of Variance (ANOVA) test. If there were differences, the Duncan New Range Test (DMRT) was carried out. The results showed that adding Vitamin E levels to the rancidity of copra meal had no significant effect (P>0.05) on the water content, peroxide value and free fatty acid levels. The air content value of 8.92-9.36 has no real effect. The peroxide value of 1.36-5.26 has no significant effect. The free fatty acid value of 0.36-0.56 has no significant effect. The conclusion shows that all research parameters have no real effect because the addition of Vitamin E cannot prevent the rancidity of copra cake after 30 days of storage.

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Baldwin, E. A., and Bruce W. Woods. "106 Cellulose Coatings Reduce Rancidity of Pecans." HortScience 35, no. 3 (June 2000): 407B—407. http://dx.doi.org/10.21273/hortsci.35.3.407b.

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Pecans (Carya illinoinensis) are full of unsaturated fatty acids, which are subject to oxidative cleavage. This results in the development of rancid off-flavors, which render the nuts unmarketable. For this reason, pecans must be stored under costly refrigerated conditions. Furthermore, pecans usually undergo retail distribution and marketing at ambient conditions, which promote development of off-flavors. Application of cellulose-based edible coatings reduced off-flavor, and improved overall flavor scores while adding shine to the nuts during 14 months of storage under ambient conditions. Development of rancidity involves hydrolysis of glycerides into free fatty acids, oxidation of double bonds of unsaturated fatty acids to form peroxides and then autooxidation of the free fatty acids once the peroxides reach a sufficient level to perpetuate this reaction. One of the products of autooxidation is hexanal which is, thus, a good indicator of rancidity. Analysis of pecans by gas chromatography revealed that hexanal levels were reduced in coated nuts by 5- to over 200-fold compared to uncoated controls, depending on the coating treatment. Some of the coating treatments affected nut color, but overall flavor and appearance were improved by certain formulations.

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da Silva, Marco Antônio, Cristina Sanches, and Edna Regina Amante. "Prevention of hydrolytic rancidity in rice bran." Journal of Food Engineering 75, no. 4 (August 2006): 487–91. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.066.

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Aryanie, Novia, Nunung Kurniasih, Tina Dewi Rosahdi, and Assyifa Junitasari. "Effect of lutein extract from spinach (Amaranthus sp) on n-hexane fraction on bulk cooking oil peroxide numbers." Asian Journal of Health and Applied Sciences 1, no. 2 (June 30, 2022): 1–6. http://dx.doi.org/10.53402/ajhas.v1i2.11.

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The use of cooking oil for too long can cause rancidity in cooking oil which produces cancer-triggering free radicals. This rancidity can be overcome by adding antioxidants, namely compounds that can ward off free radicals. Lutein is an antioxidant compound that contains a hydroxyl group. In this study, green spinach leaves were used as a source of lutein. Green spinach leaves have a high lutein content that is not inferior to Kenikir and Broccoli flowers. The purpose of this study was to analyze the effect of adding lutein as an antioxidant compound in bulk cooking oil. The test begins with the maceration extraction stage using n-hexane solvent, determining the Rf value of lutein with TLC using an eluent mixture of n-hexane: acetone: chloroform (6: 2: 2) and analyzed by iodometric titration method. The results show that lutein has an Rf value of 0.58, which is almost the same as the standard Rf of lutein, which is 0.59, while the lutein content in green spinach leaves is quite high at 7.86 ppm. Lutein can inhibit the rancidity process caused by an increase in the number of peroxides. At a concentration of 3% lutein has a peroxide value smaller than 1% tocopherol which in this study was used as a comparison, namely synthetic antioxidant compounds.

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35

Dewi, Eko Nurcahya, Ratna Ibrahim, and Nuzulia Yuaniva. "The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (July 19, 2011): 6–12. http://dx.doi.org/10.14710/ijfst.6.2.6-12.

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Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the products based on the rancidity variable analysis (PV, TBA, AASC, Aw values) and the hedonic values of the products. The experimental design used was a completely randomized design with a factorial pattern (2 x 3 ). Based on the chemical analysis results and the hedonic value of the product stored up to 15 days at a room temperature it was found that the product processed by the pan frying method had a better quality and it was not rancid yet. The characteristics of the product were as followed : PV (4.3699 miliequivalent / kg lipid , TBA (3.5215 mg malonaldehyde / kg sample), AASC (0.4727abs unit/g/ml) , Aw(0.47) whereas the odour and the flavour value was 7.2 respectively. Keywords: Seasoned fish meat floss, red tilapia, deep frying, pan frying, quality

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Anisa, Cintya Dienardila, Herly Evanuarini, and Dedes Amertaningtyas. "The Quality of Spent Hen Chicken Sausage with Tomato Paste at Different Refrigerated Storage Time." Asian Food Science Journal 23, no. 2 (March 1, 2024): 26–32. http://dx.doi.org/10.9734/afsj/2024/v23i2699.

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Aims: This research aims to determine the quality of spent hen chicken sausage with the tomato paste at different refrigerated storage time based on pH, color, moisture content, total microorganism, and rancidity Study Design: This research are an laboratory experimental with a completely randomized design. Place and Duration of Study: This research are located in Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya. Methodology: This research are using a 4 treatments and 5 replications. The main focus are a different storage time for spent hen chicken sausage on refrigerator (4˚C). The 4 treatments are 0 day (D0), 7 days (D1), 14 days (D2), and 21 days (D3) Results: The different storage time on spent hen sausage with tomato paste gave a very significant effect (P < .01) on pH, color analysis (L a*b*), moisture content, total microorganism, and rancidity. pH, moisture content, total microorganism, and rancidity are increased during storage time meanwhile for color analysis are decreased during storage time. Conclusion: Except for being a natural food colorant, tomato can be used for natural antioxidant. The addition of tomato paste on spent hen sausage can extend spent hen sausage’s shelf life until 21 days on refrigerated temperature (4˚C). The further research are needed for consumer safety on spent hen chicken sausage with the addition of tomato paste.

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Syamsuddin, Syamsuddin syamsuddin, Effendi Abustam, and Lellah Rahim. "Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time." Hasanuddin Journal of Animal Science (HAJAS) 1, no. 1 (May 31, 2019): 19–25. http://dx.doi.org/10.20956/hajas.v1i1.6418.

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This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time. In addition, both factors seemed to exhibit similar response oto shear force and TPC. In conclusion, the addition of liquid smoke 2% and storage time of 1 week resulted in the most desirable effect on buffalo meatball.

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JEREMIAH, L. E. "Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon." Journal of Food Protection 48, no. 8 (August 1, 1985): 653–58. http://dx.doi.org/10.4315/0362-028x-48.8.653.

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The efficacy of four antioxidants for retarding rancidity development and maintaining the palatability of frozen bacon slices were examined. The antioxidants (ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate) were incorporated into a dry sugar bacon cure alone or in combination. Results indicated that the incorporation of these antioxidants alone or in combination generally reduced rancidity develoment in bacon slices during prolonged frozen storage. However, the combination of BHA, BHT and propyl gallate was the only antioxidant treatment which was effective for extending the frozen storability of bacon slices from the standpoint of flavor desirability and overall palatability. Bacon slices cured in the presence of this antioxidant combination remained acceptable for ca. 84 d longer during frozen storage than bacon cured in the absence of antioxidants.

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Mitcham, Elizabeth, Claire Adkison, Nico Lingga, and Veronique Bikoba. "Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels." Journal of the American Society for Horticultural Science 147, no. 6 (November 2022): 291–99. http://dx.doi.org/10.21273/jashs05196-22.

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Four cultivars of English walnut (Juglans regia) were evaluated by a trained taste panel after 6 and 12 months of storage. English walnuts were stored at 5, 15, or 25 °C, and at 40%, 60%, or 80% relative humidity within each temperature. Principal component analysis was used to compare taste, texture, and aroma attributes evaluated by the taste panel to objective indicators of English walnut quality including water activity, moisture content, free fatty acids, peroxide value, hexanal content, and kernel color. Temperature was found to significantly impact English walnut oxidation and perceived rancidity, whereas storage at high relative humidity affected English walnut texture and accelerated quality loss. Water activity was more strongly correlated to textural changes than moisture content. The effect of relative humidity was more pronounced at lower temperatures, leading to increased hydrolytic rancidity and free fatty acids. Peroxide value had higher and more significant correlation to sensory attributes related to rancidity than hexanal. Free fatty acids were not correlated to the rancid sensory attribute, but were significantly correlated to bitter. English walnuts stored at 5 °C with 40% or 60% relative humidity were associated with the sweet sensory attribute and L* value (light color). Kernel darkening was associated with bitter and rancid, but a causal relationship is unknown. Sensory quality of English walnuts is complex and requires further study to establish thresholds for chemical indices of English walnut quality loss based on organoleptic perception.

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Kitpot, Thanapon, Sujinda Sriwattana, Sergio Angeli, and Prodpran Thakeow. "Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”." Journal of Food Quality 2019 (February 27, 2019): 1–9. http://dx.doi.org/10.1155/2019/2421708.

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Fried foods are one of the most favorite products worldwide because of their typical flavor and crispness. In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely consumed across the whole country. In this research, we monitored the quality change of Kaeb Moo during storage for 1 month and predicted the consumers’ acceptance measuring texture, moisture contents, malondialdehyde (MDA) and hexanal contents, and peroxide values (PV) of frying oil, as this fried product undergoes a rapid hydrolysis and rancidity. The analyses were done on three types of Kaeb Moo: the first type was prepared in the lab using high-quality products, while the other two types were purchased from local markets in Thailand. It was found that rancidity variation during storage strongly depends on the frying process and product quality, as in 31 days the hexanal content only doubled (225%) in Kaeb Moo type 1, while reached 542% and 962%, in Kaeb Moo type 2 and type 3, respectively. The increase of rancidity was observed even if the peroxide values of frying oil were under the national regulation. At the end of shelf life, the properties of Kaeb Moo samples from predicting equations were as follows: 3.67–6.01% moisture contents, 0.396–0.503 µg/g MDA contents, 0.342–0.481 mg/kg hexanal contents, 50.01–60.08 kg·s linear distances (crispness), 36.01–48.83 mm rancid rating, and 43.72–45.38 mm crispness rating.

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Hassanin, Faten, Hassan A., Nabila Elsheikh, and Tereza Amin. "Rancidity as Lipolytic Index in Poultry Meat Cuts." Benha Veterinary Medical Journal 33, no. 2 (December 1, 2017): 343–50. http://dx.doi.org/10.21608/bvmj.2017.30498.

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Goode, James E., and Alister M. Soutar. "Rancidity in Packaged Nurs: End-Use Technical Service." Journal of Plastic Film & Sheeting 11, no. 3 (July 1995): 235–47. http://dx.doi.org/10.1177/875608799501100308.

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LUBIS, Z., and K. A. BUCKLE. "Rancidity and lipid oxidation of dried-salted sardines." International Journal of Food Science & Technology 25, no. 3 (June 28, 2007): 295–303. http://dx.doi.org/10.1111/j.1365-2621.1990.tb01085.x.

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FREEMAN, D. W., and J. O. HEARNSBERGER. "Rancidity in Selected Sites of Frozen Catfish Fillets." Journal of Food Science 59, no. 1 (January 1994): 60–63. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06897.x.

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Kinderlerer, Judith L., and Stuart Johnson. "Rancidity in hazelnuts due to volatile aliphatic aldehydes." Journal of the Science of Food and Agriculture 58, no. 1 (1992): 89–93. http://dx.doi.org/10.1002/jsfa.2740580115.

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SANDAK, RAFAT N. "ADDITION OF NATURAL ANTIOXIDANT TO RETARD CAKE RANCIDITY." Egyptian Journal of Agricultural Research 78, no. 1 (March 1, 2000): 321–35. http://dx.doi.org/10.21608/ejar.2000.321688.

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López-Pedrouso, María, José M. Lorenzo, and Daniel Franco. "Advances in Natural Antioxidants for Food Improvement." Antioxidants 11, no. 9 (September 16, 2022): 1825. http://dx.doi.org/10.3390/antiox11091825.

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In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...]

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Othón-Díaz, Elsa Daniela, Jorge O. Fimbres-García, Marcela Flores-Sauceda, Brenda A. Silva-Espinoza, Leticia X. López-Martínez, Ariadna T. Bernal-Mercado, and Jesus F. Ayala-Zavala. "Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods." Antioxidants 12, no. 4 (April 2, 2023): 861. http://dx.doi.org/10.3390/antiox12040861.

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This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products. The use of natural antioxidants from plant sources, such as oak extracts, has gained increasing interest due to potential health concerns associated with synthetic antioxidants. Oak extracts contain various antioxidant compounds, including phenolic acids, flavonoids, and tannins, which contribute to their antioxidative capacity. This review discusses the chemical composition of oak extracts, their antioxidative activity in different food systems, and the safety and potential challenges related to their application in food preservation. The potential benefits and limitations of using oak extracts as an alternative to synthetic antioxidants are highlighted, and future research directions to optimize their application and determine their safety for human consumption are suggested.

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Naik M, Vinayak, Sadashivamurthy B, Dakshayini C, Preethi Tallur N, and Pragasam Antony. "Synergetic Antioxidant Efficiency of Averrhoa-carambola Fruit’s Dry Powder in Controlling Rancidity of Edible Oils." International Research Journal of Multidisciplinary Scope 06, no. 01 (2025): 162–70. https://doi.org/10.47857/irjms.2025.v06i01.02362.

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Averrhoa carambola is a phenolics rich fruit and shows antioxidant activity in scavenging free radicals. Milled raw soya bean and ground nut oils were used to study shelf life and amount of rancidity in the presence of Averrhoa carambola fruit’s dry powder. The experiment was designed to record proximate parameters using a standard method of analysis. The density and viscosity of oil samples changes slightly with the amount of dry powder of the fruit. The peroxide value of experimental oil samples SBO and GNO in the presence of 0.9g of dry powder of the fruit shows a minimum value of 110 and 107meq/kg with comparison of the blank sample, 146 and 128meq/kg respectively, during the observation period of 64 days. A sample with standard antioxidant Butylated hydroxyl toluene records peroxide values of 76 and 83meq/kg, which was the least value showing an effective control of primary oxidation of edible oils. Relatively, the antioxidant property of dry powder of star fruits conspicuously controls the rancidity by retarding the peroxidation. Paraanisidine values were recorded as the lowest values for experimental oil samples, 1.5 and 1.3 for SBO and GNO respectively, with respect to 0.9g star fruit powder compared to blank oil samples *SBO and *GNO, which give 4.9 and 4.7 respectively. The rancidity of edible oils is effectively controlled by dry powder of star fruit and the fruit is available in plenty with less cost, it can be utilized as a natural preservative to increases the shelf life of edible oil.

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Agbo, Onah Francis, John C. Anderson, and Bharat Singh. "Lipid Oxidation of Edible Peanut Pastes during Storage with Variation of Environmental and Processing Factors1,2." Peanut Science 19, no. 2 (July 1, 1992): 101–5. http://dx.doi.org/10.3146/i0095-3679-19-2-10.

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Abstract Storage studies were performed for a period of 127 days to evaluate factors of processing and storage environments affecting rancidity development of peanut paste. Factors of milling (stone slab or plate-type attrition mill), ethylenediaminetetraacetic acid (none or with 100 ppm EDTA additions), oxygen (vacuum or atmospheric packaging), light (dark or fluorescent illumination) and temperature (4C or 45C) were incorporated into a 2(5–1) fractional-factorial design. Rancidity developments were monitored using thiobarbituric acid reactive substances (TBARS) number and peroxide values. Initially dominant, the positive effect of oxygen on peroxidation was subsequently outpaced by the effect of temperature. Throughout the study, the effect of temperature on peroxidation levels was consistently positive and statistically significant. Significant positive interactions of the two effects continued from the second week to the end of the first month and a late appearance of negative interactions between light and temperature were noted. Elevated levels of TBARS were shown after 8 weeks without consistent association to the particular design factors.

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