Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays.


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… (More)
DOI: 10.1016/j.foodchem.2016.04.010