Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays

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Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays

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作者：Caroline Douny^a ; ^{cdouny@ulg.ac.be" class="auth_mail" title="E-mail the corresponding author} ; Rina Razanakolona^b ; ^{rina.razanakolona@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Laurence Ribonnet^b ; ^{laurenceribonnet@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Jé ; rô ; me Milet^c ; ^{Jerome.milet@oxylent.be" class="auth_mail" title="E-mail the corresponding author} ; Vincent Baeten^d ; ^{V.baeten@cra.wallonie.be" class="auth_mail" title="E-mail the corresponding author} ; Hervé ; Rogez^e ; ^{herverogez@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Marie-Louise Scippo^a ; ^{mlscippo@ulg.ac.be" class="auth_mail" title="E-mail the corresponding author} ; Yvan Larondelle^b ; ^{yvan.larondelle@uclouvain.be" class="auth_mail" title="E-mail the corresponding author}
关键词：Linseed oil ; Accelerated aging ; Schaal oven stability test ; Real-time aging ; Oxidation products ; Myricetin ; Antioxidant
刊名：Food Chemistry
出版年：2016
出版时间：1 October 2016
年：2016
卷：208
期：Complete
页码：111-115
全文大小：794 K

文摘

class="label">•: Real-time and accelerated aging of linseed oils were realized.
class="label">•: Primary and secondary oxidation products were measured.
class="label">•: The aging at 60 °C underestimates primary products compared to the aging at 20 °C.
class="label">•: The efficacy of myricetin compared to BHT has been confirmed in the study.

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