title: Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays.
abstract: This study aimed at verifying if the hypothesis that one day at 60°C is equivalent to one month at 20°C could be confirmed during linseed oil aging for 6months at 20°C and 6days at 60°C using the "Schaal oven stability test". Tests were conducted with linseed oil supplemented or not with myricetin or butyl-hydroxytoluene as antioxidants. Oxidation was evaluated with the peroxide and p-anisidine values, as well as the content in conjugated dienes and aldehydes. All four indicators of oxidation showed very different kinetic behaviors at 20 and 60°C. The hypothesis is thus not verified for linseed oil, supplemented or not with antioxidant. In the control oil, the conjugated dienes and the peroxide value observed were respectively of 41.8±0.8 Absorbance Unit (AU)/g oil and 254.3±5.8meq.O2/kg oil after 6months at 20°C. These values were of 18.2±1.3AU/g oil and 65.2±20.3meq.O2/kg after 6days at 60°C.
authors.affiliation: Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège, B43bis, Quartier Vallée 2, Avenue de Cureghem 10, 4000 Liège, Belgium. Electronic address: cdouny@ulg.ac.be.
authors.forename: Caroline
authors.initials: C
authors.lastname: Douny
authors.affiliation: Institut des Sciences de la Vie, Université catholique de Louvain, Croix du Sud, 2/L7.05.08, B-1348 Louvain-la-Neuve, Belgium. Electronic address: rina.razanakolona@gmail.com.
authors.forename: Rina
authors.initials: R
authors.lastname: Razanakolona
authors.affiliation: Institut des Sciences de la Vie, Université catholique de Louvain, Croix du Sud, 2/L7.05.08, B-1348 Louvain-la-Neuve, Belgium. Electronic address: laurenceribonnet@hotmail.com.
authors.forename: Laurence
authors.initials: L
authors.lastname: Ribonnet
authors.affiliation: Oxylent SA, Chemin du Fundus, 15, B-7822 Ghislenghien, Belgium. Electronic address: Jerome.milet@oxylent.be.
authors.forename: Jérôme
authors.initials: J
authors.lastname: Milet
authors.affiliation: Valorisation of Agricultural Products Department, Henseval Building, Walloon Agricultural Research Centre (CRA-W), 24 Chaussée de Namur, B-5030 Gembloux, Belgium. Electronic address: V.baeten@cra.wallonie.be.
authors.forename: Vincent
authors.initials: V
authors.lastname: Baeten
authors.affiliation: Centre for Agro-Food Valorisation of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Para, 66.095-780 Belém, PA, Brazil. Electronic address: herverogez@gmail.com.
authors.forename: Hervé
authors.initials: H
authors.lastname: Rogez
authors.affiliation: Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège, B43bis, Quartier Vallée 2, Avenue de Cureghem 10, 4000 Liège, Belgium. Electronic address: mlscippo@ulg.ac.be.
authors.forename: Marie-Louise
authors.initials: ML
authors.lastname: Scippo
authors.affiliation: Institut des Sciences de la Vie, Université catholique de Louvain, Croix du Sud, 2/L7.05.08, B-1348 Louvain-la-Neuve, Belgium. Electronic address: yvan.larondelle@uclouvain.be.
authors.forename: Yvan
authors.initials: Y
authors.lastname: Larondelle
mesh_terms: D000814:Aniline Compounds / Q000032:analysis*; D000975:Antioxidants / Q000494:pharmacology*; D005519:Food Preservation; D008043:Linseed Oil / Q000737:chemistry*; D010084:Oxidation-Reduction / Q000187:drug effects; D010545:Peroxides / Q000032:analysis*; D013696:Temperature
chemical_list: D000814:Aniline Compounds; D000975:Antioxidants; D010545:Peroxides; C013813:4-anisidine; D008043:Linseed Oil
keywords: Accelerated aging; Antioxidant; Linseed oil; Myricetin; Oxidation products; Real-time aging; Schaal oven stability test