A Budget-Friendly Approach to Oxidative Stability Index Measurement

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-07-01 DOI:10.1007/s12161-024-02647-0

Leandro Herculano da Silva, Najla Abou Ghauoche Ahmad, Alex Lemes Guedes, Alex Sanches Torquato, Paulo Rodrigo Stival Bittencourt, Eliane Colla, Vitor Santaella Zanuto, Elton de Lima Savi

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Abstract

The oxidative stability index is one of the most used and reliable parameters to determine the quality of vegetable oil, biodiesel, and various foods. However, the leading commercially available equipment has a considerably high cost. Nevertheless, block digesters are more financially accessible and are present in most food analysis laboratories. Thus, the proposal of this study allowed us to obtain results very similar to those provided by Rancimat, based on the association between a digester block and a conductivity sensor, assisted by a low-cost and high-efficiency microcontroller, added to a simple graphical interface. Comparing the results between both techniques, it was possible to determine the oxidative stability index with reasonable equivalence and its variation as a function of temperature with a deviation of less than 10% for olive oil. This work helps disseminate oxidative stability analysis and contributes to institutions, researchers, and teachers with limited access to financial resources.

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经济实惠的氧化稳定性指数测量方法

摘要氧化稳定性指数是确定植物油、生物柴油和各种食品质量的最常用、最可靠的参数之一。然而，市场上现有的主要设备价格昂贵。不过，块状消化器在经济上更容易获得，而且大多数食品分析实验室都有这种设备。因此，本研究的建议使我们能够获得与 Rancimat 非常相似的结果，其基础是消化器块和电导传感器之间的关联，并由一个低成本、高效率的微控制器和一个简单的图形界面辅助。通过比较两种技术的结果，可以确定橄榄油的氧化稳定性指数及其随温度变化而变化的合理等值，偏差小于 10%。这项工作有助于氧化稳定性分析的推广，并为财力有限的机构、研究人员和教师做出贡献。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.