Stability measurement applications
The oxidation stability is an important indicator of product stability and shelf life. Our application experts have compiled numerous documents on determining the oxidation stability in various samples, such as oils and fats, biodiesel, or pharmaceutical raw materials.
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- AN-R-035Oxidation stability of spices and seasonings with the PEG method
Processing degrades antioxidant levels in spices. The 892 Professional Rancimat determines oxidation stability with the PEG method as per AOCS Cd 12b-92 and ISO 6886.
- AN-R-030Oxidation stability comparison of AOCS Cd 12b-92 and EN ISO 6886
This Application Note describes the determination and comparison of the oxidation stability of sunflower oil according to AOCS Cd 12b-92, EN ISO 6886, and the recommended method from Metrohm with an 892 Professional Rancimat.
- AN-R-009Oxidation stability of fatty acid methyl esters (FAME, biodiesel)
In this Application Note, the 893 Professional Biodiesel Rancimat measures the oxidation stability of biodiesel (or fatty acid methyl esters, FAME), an eco-friendly fuel.
- AN-R-034Oxidation stability of diesel, biodiesel, and blends
Sustainable biodiesel can be blended with petroleum diesel. The 893 Professional Biodiesel Rancimat measures the oxidation stability of biodiesel and its blends.
- AN-R-033Determination of antioxidant content with PEG as carrier material
Higher antioxidant levels mean longer product viability. The 892 Professional Rancimat determines antioxidant content in many products using a linear regression method.
- AN-R-032Oxidation stability of sausages after cold extraction
This Application Note describes the determination of the oxidation stability of the fat in different sausages extracted with cold petroleum ether using an 892 Professional Rancimat.
- AN-R-031Oxidation stability of sausages with PEG
This Application Note describes the determination of the oxidation stability of different sausages with the recommended method from Metrohm using an 892 Professional Rancimat.
- AN-R-028Oxidation stability of flavored spirits using PEG as carrier material
This Application Note demonstrates the feasibility of the Rancimat method. Reproducible and accurate determination of the oxidation stability of flavored spirits is possible with the 892 Professional Rancimat.
- AN-R-029Oxidation stability of cosmetic and pharmaceutical raw materials
- AN-R-027Oxidation stability of wine – Fast determination of oxidation stability without sample preparation
The determination of the oxidation stability of wine with the Rancimat is a newly developed method able to determine the antioxidant potential of wines. Different grapes as well as varied processing methods impart the color, taste, and anti-oxidative capacity for each wine blend or varietal. With the Rancimat and Polyethylene Glycol (PEG) methods, the antioxidant potential in different wines can be easily compared. The PEG method is used to compare the antioxidant capacity of different vintages and grape varieties. The induction time can be used as a quality criterion for different types of wine or different vintages. In this Application Note, the oxidation stability of different wines is determined in this way.
