OXITEST - Oxidation Stability Reactor

Many studies have demonstrated that an increased intake of saturated lipids and trans-fatty acids is closely related to the incidence of cardiovascular disease, whereas the consumption of lipids rich in ω-3 fatty acids reduces the risk of this pathology. Chia (Salvia hispanica L.) seed is among the richest natural source of α-linolenic acid (C18:3) which nutritionally represents the most important source of ω-3. This application note presents the OXITEST for the determination of the oxidation stability of various sample types, without the need for preliminary fat separation.

Butter is an emulsion of water in oil, approximately composed of 80% fat. In good butter, the moisture is evenly dispersed throughout the butter in tiny droplets. One of the most important ways food quality can be affected is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by oxygen, light, high temperatures, metal traces and, sometimes, enzymes. This application note demonstrates the use of the OXITEST to determine the oxidation stability of various sample types, without the need for preliminary fat separation.

Today, the consumption of biscuits is widely spread because they include a range of different shapes and flavors, ingredients and formulas, that make them suitable for all the consumers’ needs. One of the most important ways that food quality can be affected is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by oxygen, light, high temperatures, metal traces and, sometimes, enzymes. This application note demonstrates the use of the OXITEST to determine the oxidation stability of various sample types, without the need for preliminary fat separation.

This application note describes the Oxitest Method, an Internationally recognized analytical technique for the determination of the oxidation stability of food, fats and oils. The Oxitest is carried out using an OXITEST reactor, which subjects the sample to a high-oxidative stress environment in order to evaluate the resistance to fat oxidation. The Oxitest Method yields accurate and reliable results in a short period of time.

This study aimed to use the Oxitest and other more established methods to assess the lipid oxidation in fried potato chips. Lipid oxidation within foods can lead to a negative effect of taste, smell, texture and nutritional quality leading to the food becoming rancid.

The production of leather goes back to prehistoric times. Primitive humans used different treating methods that have remained largely unchanged for centuries, exposing it to the smoke or putting it in contact with water or leaves. Nowadays, the leather manufacture is usually divided into three processes: preparatory stages, tanning and crusting. During the process of tanning, fat is dissolved from the animal skin. These small quantities of oil, known as fat liquors, make a significant difference to the handle, i.e. the fullness, softness and flexibility, among other factors. This application note evaluate the effect of adding an antioxidant treatment on leather, comparing the oxidation stability of leather with and without the addition of antioxidant agent. OXITEST is able to determine the oxidation stability of various sample types, directly on the whole sample, without any fat separation.

In general a food product’s shelf life is influenced by several factors, but particular in fatty foods, it is important to discriminate their resistance against oxidation during storage, since the lipid auto-oxidation causes the development of compounds responsible for the loss of sensorial quality of foods. One of the most important quality alteration of food is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by oxygen, light, high temperatures, metal traces and, sometimes, enzymes. This application note demonstrates the use of OXITEST in determining the oxidation stability of traditional Italian breadsticks, without the need for preliminary fat separation.

Lipid oxidation is one of the most serious problems occurring during storage of fatty foods, causing a shortage of their shelf-life. Oxitest® reactor has been successfully used to measure the resistance to oxidation of raw materials and finished food-feed without preliminary fat separation. Oxitest® is based on the absolute oxygen pressure change in a closed and thermostatic chamber, assumed as the oxygen uptake by reactive substances. This poster presents the test which allows you to obtain an oxidation curve, characterized by an Induction Period as the time required to reach an end point of oxidation corresponding to either a level of detectable rancidity or a sudden change in the rate of oxidation.

Food products containing fats can deteriorate during shelf-life because of oxidation reactions involving oxygen consumption. The instrument OXITEST based on a measure of accelerating oxidation process using high temperatures and pre-determined oxygen pressure, offers a reliable evaluation of the oxidative damage of a food product. The determination of the antioxidant capacity of spices such as red chili in foods could be of great importance for researchers and those involved in the agrofood industry. In this application note, the effect of the addition of red chili to extra-virgin olive oil has been tested. The powders of red chili belonging to three different cultivars, and characterized by different levels of piquancy, has been added to extra-virgin olive oil samples. The determination of the oxidative stability has been carried out by OXITEST during shelf-life at room temperature.

Thanks to the bacteria that find a nutrient rich substrate, meat is a highly perishable product. Among the alterations, the lipid oxidation results in “off flavor”. One of the most important quality alteration of food is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by oxygen, light, high temperatures, metal traces and, sometimes, enzymes. This application note explores how OXITEST can determine the oxidation stability of various sample types, without the need for preliminary fat separation.

Fat and oil oxidation stability is a key parameter for shelf-life determination. Watch this video to discover the benefits of the OXITEST from Velp Scientifica, and hear from researchers at the University of Basilicata as they share their experiences and results.

Watch this video to learn about the VELP Oxidation Test Reactor OXITEST. The OXITEST is the perfect response for accelerated oxidation stability tests, both on raw materials and finished products, without the need for any preliminary fat separation. It can test the oxidation stability on various sample types, being the optimal solution especially designed for R&D, Product Development and Quality Control labs in food, cosmetic and petrochemical industries.

Find out more about the analysis and comparison of lipids oxidation stability of 13 different peanut cultivars, conducted using the OXITEST method

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