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100			_aYashi Srivastava
245			_aKinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction
300			_ap675–687
520			_aThe 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, ΔH, ΔS, 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 (ΔH) and entropy (ΔS) 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.
654			_aFlaxseed oil (FSO) _aMoringa oil (MO) _aKinetics Rancimat _aOxidative stability index (OSI)
773	0		_080310 _9110106 _dGermany Springer _oJP335 _tJournal of Food Science and Technology _x0022-1155
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942			_2ddc
999			_c129939 _d129939