Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area

被引：95

作者：

Pardauil, Juliana J. R. ^{[1
]}

Souza, Luiz K. C. ^{[1
]}

Molfetta, Fabio A. ^{[2
]}

Zamian, Jose R. ^{[1
]}

Rocha Filho, Geraldo N. ^{[1
]}

da Costa, C. E. F. ^{[1
]}

机构：

[1] Fed Univ Para, ICEN, Lab Catalise & Oleoquim, BR-66059 Belem, Para, Brazil

[2] Fed Univ Para, ICEN, Lab Modelagem Mol, BR-66059 Belem, Para, Brazil

来源：

BIORESOURCE TECHNOLOGY | 2011年 / 102卷 / 10期

关键词：

Vegetables oils; Fatty acids; Oxidative stability; DSC; Statistical analysis; DIFFERENTIAL SCANNING CALORIMETRY; THERMAL-STABILITY; RANCIMAT METHOD; EDIBLE OILS;

D O I：

10.1016/j.biortech.2011.02.022

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Differential scanning calorimetry (DSC) and a Rancimat method apparatus were applied to evaluate the oxidative stability of buriti pulp oil (Mauritia flexuosa Mart), rubber seed oil (Hevea brasiliensis), and passion fruit oil (Passiflora edulis). The Rancimat measurements taken for the oxidative induction times were performed under isothermal conditions at 100 degrees C and in an air atmosphere. The DSC technique involved the oxidation of oil samples in an oxygen-flow DSC cell. The DSC cell temperature was set at five different isothermal temperatures: 100, 110, 120, 130 and 140 degrees C. During the oxidation reaction, an increase in heat was observed as a sharp exothermic curve. The value T-0 represents the oxidative induction time, which is determined from the downward extrapolated DSC oxidative curve verses the time axis. These curves indicate a good correlation between the DSC T-0 and oxidative stability index (OSI) values. The DSC method is useful because it consumes less time and less sample. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：5873 / 5877

页数：5

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