Oil stability: A DSC alternative for the active oxygen method

Cross, Charles K.

doi:10.1007/bf02638879

Cited by 60 publications

(24 citation statements)

References 3 publications

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“…Surprisingly, we have encountered only a few papers dealing with DSC or DTA study of the oxidation of oils or fats (9)(10)(11)(12)(13)(14). To our knowledge, no paper has been published on the thermoanalytical study of biodiesel fuels.…”

mentioning

confidence: 80%

Oxidation stability of methyl esters studied by differential thermal analysis and rancimat

Polavka

Paligová

Cvengroš

et al. 2005

J Americ Oil Chem Soc

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The oxidation stability of methyl esters derived from fresh rapeseed oil and waste frying oil, used as alternative biodiesel fuels, both distilled and undistilled, unstabilized and stabilized by pyrogallol and BHT, was studied by differential thermal analysis (DTA) under nonisothermal conditions at various heating rates and by the Rancimat test under isothermal conditions at 110°C. The results obtained by both techniques are compared. Both techniques show that oxidation stability increases considerably with the addition of antioxidants and that pyrogallol is very efficient. Distillation of the methyl esters prepared from rapeseed oil decreases their oxidation stability, obviously owing to the removal of natural antioxidants. The stability of methyl esters prepared from the waste frying oil is determined mainly by the history of the oil. From the DTA measurements, the kinetic parameters of an Arrhenius-like equation describing the temperature dependence of the oxidation induction period were obtained. The parameters enable one to assess the protective factor of antioxidants for temperatures outside the measuring region, estimate the residual stability, and model the process of biodiesel oxidation under nonisothermal conditions.

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mentioning

confidence: 80%

Oxidation stability of methyl esters studied by differential thermal analysis and rancimat

Polavka

Paligová

Cvengroš

et al. 2005

J Americ Oil Chem Soc

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“…The oxidative stability of fats has been studied by differential scanning calorimetry using a Mettler TA 3000 apparatus [20,21]. The oxidation temperature was 120°C and the oxygen flow rate 100 ml/min.…”

Section: Investigation Of the Oxidative Stability Of Fatsmentioning

confidence: 99%

Comparison of the oxidative stability of chemically and enzymatically interesterified fats

Ledóchowska¹,

Wilczyńska

1998

Fett/Lipid

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A mixture of low erucic acid rapeseed (LEAR) oil and tallow (6:4, w/w) was used for enzymatic interesterification using Lipozyme IM – a sn‐1,3‐specific lipase of Rhizomucor miehei, or for chemical interesterification using sodium methoxide. The starting mixture and the products of interesterification were separated by column chromatography into pure triacylglycerols (TAGs) and a non‐TAG fraction containing free fatty acids, mono‐ and diacylglycerols. Subsequently, the starting mixture, the products of chemical and enzymatic interesterification and the pure triacylglycerols were oxidized and their oxidative stability was examined by means of DSC. The investigation showed that the pure triacylglycerols isolated from the product of enzymatic interesterification have a comparable oxidative stability to that of the TAGs prepared from the starting mixture. In contrast, the TAGs obtained from the products of chemical interesterification had inferior oxidative stability. The presence of non‐TAG fraction in the interesterification products lowers their resistance to oxidation. The starting mixture had the highest oxidative stability.

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“…In recent years, thermoanalytical techniques have been extensively developed for studying the thermal properties [1][2][3][4][5][6][7][8][9] and oxidative resistance [10][11][12][13][14][15] of glycerides and edible oils and fats. Among these methods, differential scanning calorimetry seems to be the most valuable.…”

mentioning

confidence: 99%

Determination of specific heats of some edible oils and fats by differential scanning calorimetry

Kowalski¹

1988

Journal of Thermal Analysis

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Oil stability: A DSC alternative for the active oxygen method

Cited by 60 publications

References 3 publications

Oxidation stability of methyl esters studied by differential thermal analysis and rancimat

Oxidation stability of methyl esters studied by differential thermal analysis and rancimat

Comparison of the oxidative stability of chemically and enzymatically interesterified fats

Determination of specific heats of some edible oils and fats by differential scanning calorimetry

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