Thermal stability studies of some cerrado plant oils

被引：81

作者：

Garcia, C. C. ^{[1
]}

Franco, P. I. B. M. ^{[1
]}

Zuppa, T. O. ^{[1
]}

Antoniosi Filho, N. R. ^{[1
]}

Leles, M. I. G. ^{[1
]}

机构：

[1] Univ Fed Goias, Inst Quim, LAMES, BR-74001970 Goiania, Go, Brazil

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2007年 / 87卷 / 03期

关键词：

thermal stability; thermogravimetry; vegetable oils;

D O I：

10.1007/s10973-006-7769-x

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Thermogravimetry technique is useful to determine the thermal stability of vegetable oils. In this paper some vegetable oils obtained from brazilian Cerrado native plants were studied based on their high oleic acid content. Amburana, baru and pequi pulp oils presented higher yield of extraction compared to soybean oil. The thermal stability of oils in nitrogen was very close hence their fatty acid composition was very similar. Amburana and baru oils have major amount of unsaturated fatty acids, especially linoleic acid and pequi pulp oil has the highest short chain fatty acid content which can explain its lowest thermal stability in synthetic air.

引用

页码：645 / 648

页数：4

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