Browsing by Author "Semwal, Anil Dutt"

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    Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction
    (Springer, 2023-10-31T00:00:00) Srivastava, Yashi; Singh, Barinderjit; Kaur, Brahmeet; Ubaid, Mohammed; Semwal, Anil Dutt
    The thermal degradation kinetics of flaxseed oil (FSO) and moringa oil (MO) blends with soyabean oil (SOY; 80%), rice bran oil (RBO; 80%), cotton seed oil (CSO; 80%) and sunflower oil (SFO; 80%) with Rancimat equipment. There was no significant (p ? 0.05) difference observed in the specific gravity (SG), density (D), and refractive index (RI) values of the MO and FSO blends, while the rancidity parameters showed the opposite variations. The FTIR spectra showed absorption bands at 966�cm?1, 1097�cm?1, 1160�cm?1, 1217�cm?1, 1377�cm?1, 1464�cm?1, 1743�cm?1, 2945�cm?1, 2852�cm?1 and 3008�cm?1. Oil blends� kinetic degradation (Ea, ?H, ?S, A) is represented by the semilogarithmic relationship between the oxidative stability index (OSI) and temperature. The activation energy (Ea) ranged from 77.1 � 0.21 to 106.9 � 0.03�kJ/mol and 73.2 � 0.01 to 104.4 � 0.02�kJ/mol for flaxseed oil (FSO) and moringa oil (MO) blends, respectively. The enthalpy (?H) and entropy (?S) ranged from 67.3 to 121.6�kJ/mol, and ? 60.2 to ?�8.4�J/mol, and 63.55 to 95.59�kJ/mol and ?�20.66 to ? 4.11�J/mol for FSO blends and MO blends, respectively. Graphical Abstract: [Figure not available: see fulltext.] � 2023, Association of Food Scientists & Technologists (India).
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    Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction
    (Springer, 2023-10-31T00:00:00) Srivastava, Yashi; Singh, Barinderjit; Kaur, Brahmeet; Ubaid, Mohammed; Semwal, Anil Dutt
    The thermal degradation kinetics of flaxseed oil (FSO) and moringa oil (MO) blends with soyabean oil (SOY; 80%), rice bran oil (RBO; 80%), cotton seed oil (CSO; 80%) and sunflower oil (SFO; 80%) with Rancimat equipment. There was no significant (p ? 0.05) difference observed in the specific gravity (SG), density (D), and refractive index (RI) values of the MO and FSO blends, while the rancidity parameters showed the opposite variations. The FTIR spectra showed absorption bands at 966�cm?1, 1097�cm?1, 1160�cm?1, 1217�cm?1, 1377�cm?1, 1464�cm?1, 1743�cm?1, 2945�cm?1, 2852�cm?1 and 3008�cm?1. Oil blends� kinetic degradation (Ea, ?H, ?S, A) is represented by the semilogarithmic relationship between the oxidative stability index (OSI) and temperature. The activation energy (Ea) ranged from 77.1 � 0.21 to 106.9 � 0.03�kJ/mol and 73.2 � 0.01 to 104.4 � 0.02�kJ/mol for flaxseed oil (FSO) and moringa oil (MO) blends, respectively. The enthalpy (?H) and entropy (?S) ranged from 67.3 to 121.6�kJ/mol, and ? 60.2 to ?�8.4�J/mol, and 63.55 to 95.59�kJ/mol and ?�20.66 to ? 4.11�J/mol for FSO blends and MO blends, respectively. Graphical Abstract: [Figure not available: see fulltext.] � 2023, Association of Food Scientists & Technologists (India).