Kinetic and thermodynamic evaluation of the oxidative stability of camelina oil and its blends with olive oil using the Rancimat test
Year: 2025
Type: article
Abstract: Camelina oil (CA) is rich in polyunsaturated fatty acids and bioactive compounds but is highly susceptible to oxidation. The thermo-oxidative stability of CA, olive oil (OL), and its blends at 100–130 °C was evaluated using the Rancimat test. Blends containing ≥40 % ( w /w) OL showed improved oxidative stability compared to CA. For CA, the activation energy, enthalpy, and entropy of activation for global oxidation were 76.8 kJ mol −1 , 73.5 kJ mol −1 , and − 64.1 J mol −1 K −1 , respectively, with Gibbs free energy of activation ranging from 97.5 kJ mol −1 (100 °C) to 99.4 kJ mol (130 °C). CA in the blend at 20 % ( w /w) caused a notable decrease in the observed parameters compared to OL. The formation of the activated complex for global lipid oxidation becomes less endothermic, less non-spontaneous, and less endergonic with increased CA in the blend. PCA and HCA confirmed these trends.
Source: Food Chemistry
Institutions: University of Ljubljana, BOKU University
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: hybrid
Estimated APC paid: $4,930
OpenAlex ID: W4417294899