Influence of thermal degradation in the physicochemical properties of fish oil

Thermal and flow properties of fish oil blends with bunker fuel oil

“…The unrefined salmon oil composition is richer in long chain polyunsaturated fatty acids that are more susceptible to oxidation. Thermal polymerization reactions occur in edible oils in temperature range from 200°C to 300°C in inert or nitrogen environment [18,19], which was observed in the TG curve of unrefined salmon oil (Fig. 1a).…”

Assessment of the antioxidant effect of ethanol extract of Allium sativum L., isolated and/or synergistically associated with synthetic antioxidants, applied to linseed oil

“…6b; Table 4), Assessment of antioxidant effect of ethanol extract of Allium sativum L. (15 %)), confirming the correlation between the techniques and showing a greater ability of garlic extract, isolated or associated to synthetic antioxidants, in relation to the isolated synthetic, in protecting linseed oil against oxidation at the beginning of the oxidative process. The PDSC and PetroOxy techniques are characterized by the record of the exothermic peak and fall of 10 % of the oxygen pressure, respectively, caused by the formation of peroxides in the initial stage of oxidation, being used to evaluate the resistance of the sample to thermal oxidation [33,34]. The significant increase in the oxidative stability of linseed oil by the action of EEGL isolated, at different concentrations, or associated with TBHQ or BHT, proves the effective antioxidant potential of garlic extract, the synergistic effect between EEGL and TBHQ or BHT, and the possibility of partial or total substitution of the synthetic antioxidants by EEGL.…”

Comparison of biofuel quality of waste derived oils as a function of oil extraction methods

“…394 The thermal behavior of salmon oil was studied under nitrogen 395 atmosphere between 0°C and 800°C (Fig. 3) [38,41] but was not detected in this work (Fig.3). 412 …”

“…The quality of bio-oil as a fuel is determined by the quality of the feed- 37 stock and processing conditions. Fish oil may have poor cold flow properties due to the heterogeneity of 38 the lipid composition. Different oil extraction methods produce different levels of homogeneity with 39 respect to lipids.…”