ArticleAntioxidants (Basel, Switzerland)2026
Oxidative Stability and Kinetics of Oxidation of Rosehip, Sunflower, Olive and Jojoba Oils.
Article in Antioxidants (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Comparative study on the role of extracts of male and female of jojoba's leaves in the green synthesis of α-MnOScientific reports · 2026Article
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4 authors.
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Abstract
Lipid oxidation affects the quality and functionality of vegetable oils, and its progression depends largely on fatty acid composition and antioxidant content. Oxidation kinetics provide essential information about oxidative resistance in oils. The determination of activation parameters allows for the evaluation of oxidation susceptibility under thermal stress. Oxidative stability and oxidation kinetics at different temperatures of rosehip, sunflower, olive and jojoba oils were studied using both Rancimat and BQC-Redox System methods, enabling the calculation of kinetic constants and thermodynamic activation parameters for the process. BRS measurements showed an increase in total antioxidant capacity (TAC) with temperature in all samples, with olive oil presenting the highest TAC and jojoba the lowest at 298 K, while rosehip oil showed the lowest TAC at 373 K. Kinetic analysis revealed negative ΔS
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