20.500.12556/RUL-180692 Kinetic and thermodynamic evaluation of the oxidative stability of camelina oil and its blends with olive oil using the Rancimat test Camelina oil (CA) is rich in polyunsaturated fatty acids and bioactive compounds but is highly susceptible to oxidation. The thermo-oxidative stability of CA, olive oil (OL), and its blends at 100–130 °C was evaluated using the Rancimat test. Blends containing ≥40 % (w/w) OL showed improved oxidative stability compared to CA. For CA, the activation energy, enthalpy, and entropy of activation for global oxidation were 76.8 kJ mol−1, 73.5 kJ mol−1, and − 64.1 J mol−1 K−1, respectively, with Gibbs free energy of activation ranging from 97.5 kJ mol−1 (100 °C) to 99.4 kJ mol (130 °C). CA in the blend at 20 % (w/w) caused a notable decrease in the observed parameters compared to OL. The formation of the activated complex for global lipid oxidation becomes less endothermic, less non-spontaneous, and less endergonic with increased CA in the blend. PCA and HCA confirmed these trends. Camelina sativa oil blends oxidation kinetics thermodynamics predicted shelf life PCA rastlinska olja ričkovo olje metoda glavnih komponent PCA oksidativna stabilnost antioksidativna učinkovitost true false true Angleški jezik Slovenski jezik Članek v reviji 2026-03-13 16:46:33 2026-03-13 16:46:38 2026-03-14 04:38:03 0000-00-00 00:00:00 2026 0 0 10 str. art. 147571 Vol. 501 Feb. 2026 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2026-02-01 664.34:577.115 0308-8146 10.1016/j.foodchem.2025.147571 261572355 RAZ_Terpinc_Petra_2026.pdf RAZ_Terpinc_Petra_2026.pdf 1 FF4ADBB4BB3A2BAF1D7176BAF1902F8B 8da6f5ec5dbd68f3efe4a01f147645c72d33144de258a0f71c7f605ef372ee08 fcbd4dc4-1ef3-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=230362 https://www.sciencedirect.com/science/article/pii/S030881462504823X 1 cb3e3a4e-1ef3-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=230361 Biotehniška fakulteta 0 0 0