Comparison of olive, corn, soybean and sunflower oils by PDSC

被引：28

作者：

Lopez-Beceiro, Jorge ^{[1
]}

Artiaga, Ramon ^{[1
]}

Gracia, Carlos ^{[2
]}

Tarrio-Saavedra, Javier ^{[1
]}

Naya, Salvador ^{[1
]}

Luis Mier, Jose ^{[1
]}

机构：

[1] Univ A Coruna, Escola Politecn Super, Ferrol 15403, Spain

[2] TA Instruments, Madrid 28108, Spain

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2011年 / 104卷 / 01期

关键词：

Oxidation stability; Vegetable oil; PDSC; OOT; THERMAL-DECOMPOSITION; SCANNING CALORIMETRY; OXIDATION; STABILITY;

D O I：

10.1007/s10973-010-1165-2

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Vegetable oils of different types and qualities are widely used in homemade cooking and food industry. Most of the safety concerns were related to possible oxidation processes produced at the relatively high temperatures used when frying. Thus, the thermal stability to oxidation is an important parameter for edible oils. Oils from the Arbequina, Picual, Hojiblanca and Cornicabra olive varieties, corn, soybean and sunflower are studied in this work by means of pressure differential scanning calorimetry (PDSC). The general aim of this work is to evaluate the thermooxidative stability of these vegetable oils by the ASTM onset oxidation temperature (OOT) method. In addition, the ability of some parameters to identify different oils and some relations between the chemical composition and the OOT results are investigated.

引用

页码：169 / 175

页数：7

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