A PRACTICAL APPROACH TO ASSESS THE OXIDATIVE STABILITY OF COSMETIC BUTTERS: QUALITY CONTROL PERSPECTIVE
DOI:
https://doi.org/10.26408/136.05Abstract
Oxidative stability is an important parameter determining the quality of fat products. The oxidation time (OT) of cosmetic butters measured using RapidOxy can be predicted using simple equations based on unsaturated fatty acid / saturated fatty acid content (UFA/SFA), calculated oxidizability (CoxV) and calculated iodine values (CIV). This predictive capability increases the efficiency of the quality control processes for these products. Similar predictive relationships also exist for other fat-based products, such as oils. This simple but innovative approach to assessing the oxidative stability of fats is quick, eliminates chemical reagents and minimizes waste production, making it both cost-effective and environmentally friendly. It is in line with the idea of green chemistry and sustainable development, making it the preferred technique in modern chemical analytics.
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