Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions
Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteris...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/7/236 |
| _version_ | 1811294935699161088 |
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| author | Tugba Aktar Eda Adal |
| author_facet | Tugba Aktar Eda Adal |
| author_sort | Tugba Aktar |
| collection | DOAJ |
| description | Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteristic behavior to commercialize and increase the market demand as functional oil. Hence, this study was motivated primarily for obtaining the Arrhenius kinetic information about avocado oil to evaluate the oxidative stability and provide predictive information about the shelf life by using the Rancimat method which is an accelerated shelf life test. Specifically, this research paper presents the study of the physical, physicochemical, chemical, and oxidative stability tests with the shelf life expectancy and kinetic property of avocado oil. According to the analyses, avocado oil has 210 days of predicted shelf life at 25 °C. This gives it a greater chance to be considered a good alternative to other oils as well as its antioxidant and phenolic content. According to the findings presented in this study, avocado oil has a very similar profile to olive oil and can be used as an alternative functional oil source. |
| first_indexed | 2024-04-13T05:24:52Z |
| format | Article |
| id | doaj.art-a0793dee9979459ebfe478bf2da9c530 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-13T05:24:52Z |
| publishDate | 2019-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a0793dee9979459ebfe478bf2da9c5302022-12-22T03:00:37ZengMDPI AGFoods2304-81582019-06-018723610.3390/foods8070236foods8070236Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test ConditionsTugba Aktar0Eda Adal1Food Engineering Department, Faculty of Engineering, Alanya Alaaddin Keykubat University, 07450 Antalya, TurkeyFood Engineering Department, Faculty of Engineering, Gaziantep University, 27310 Gaziantep, TurkeyAvocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteristic behavior to commercialize and increase the market demand as functional oil. Hence, this study was motivated primarily for obtaining the Arrhenius kinetic information about avocado oil to evaluate the oxidative stability and provide predictive information about the shelf life by using the Rancimat method which is an accelerated shelf life test. Specifically, this research paper presents the study of the physical, physicochemical, chemical, and oxidative stability tests with the shelf life expectancy and kinetic property of avocado oil. According to the analyses, avocado oil has 210 days of predicted shelf life at 25 °C. This gives it a greater chance to be considered a good alternative to other oils as well as its antioxidant and phenolic content. According to the findings presented in this study, avocado oil has a very similar profile to olive oil and can be used as an alternative functional oil source.https://www.mdpi.com/2304-8158/8/7/236avocado oilaccelerated shelf life testingkinetic behaviorfunctional oilrancimatoil technology |
| spellingShingle | Tugba Aktar Eda Adal Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions Foods avocado oil accelerated shelf life testing kinetic behavior functional oil rancimat oil technology |
| title | Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions |
| title_full | Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions |
| title_fullStr | Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions |
| title_full_unstemmed | Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions |
| title_short | Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions |
| title_sort | determining the arrhenius kinetics of avocado oil oxidative stability under rancimat test conditions |
| topic | avocado oil accelerated shelf life testing kinetic behavior functional oil rancimat oil technology |
| url | https://www.mdpi.com/2304-8158/8/7/236 |
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