A Novel Model for Evaluating the Natural Antioxidant Carnosic Acid to Improve the Stability of Rapeseed Oil in the Thermal Degradation.

Yingdan Zhu, Chengliang Chai, Yalin Xue, Yong Wang, Zhangqun Duan

Open access · goldAbstract read

In one paragraph

Article in Antioxidants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

1.0field-weighted citation impact, top 30% of its field

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed, 4 citations in OpenAlex.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors at 2 institutions in 2 countries.

Yingdan ZhuInstitute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.ORCID 0000-0001-8032-757X

Chengliang ChaiInstitute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.

Yalin XueInstitute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.

Yong WangSchool of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia.

Zhangqun DuanInstitute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.

Academy of State Administration of Grain · CNUNSW Sydney · AU

Funding

The Essential Research Funds for the Central Non-profit Institutes of China ZX2413

6 · The paper itself

Abstract

The quality and stability of oil during thermal processing reflect the reactions in vegetable oil. The deterioration of the oil is close to the viscosity, fatty acid composition (FA), total polar compounds (TPC), etc. Carnosic acid (CA) is the main antioxidant component of rosemary extract; it is a natural and clean-label antioxidant that is allowed to be added to prolong oil processing and storage. To achieve a clear correlation of this situation, a novel stability evaluation model was used to predict the thermal degradation of rapeseed oil (RSO) with CA. The RSO with CA (200 mg/kg, 400 mg/kg, and 700 mg/kg), the

Indexed as

carnosic acidchemical compositionmodelrapeseed oilthermal degradationviscosity

Identifiers

PMID38539830

DOI10.3390/antiox13030296

PMCPMC10967643

OpenAlexW4392241546

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.