Study of the thermooxidative behavior of edible oils by thermal analysis

Buzás, I.; Kurucz, E.; Holló, J.

doi:10.1007/bf02660074

Cited by 32 publications

(13 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Santos et al [21] observed a relation between mass loss of saturated fatty acids and TG/DTG data of commercial vegetable oils (among them olive oil), attributing the first step to the thermal decomposition of the most unsaturated fatty acids moieties, whereas the second and the third were related to the monosaturated and saturated fatty acid decomposition, respectively. On the contrary, the last decomposition step related to the oxidation of the carbonaceous residue was attributed by other authors [22,23]. Garcia et al [24] related the first and the second mass loss steps of TG/DTG curves to the oxidation of unsaturated and saturated fatty acids, respectively.…”

Section: Resultsmentioning

confidence: 95%

Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits

Forero-Doria

Gallego

Valdés

et al. 2015

J Therm Anal Calorim

View full text Add to dashboard Cite

Mauritia flexuosa is a species of palm belonging to the Arecaceae family that grows in extensive area along north-central Brazil, Colombia and Venezuela. The by-products of these fruits like the oil are of great economic and social importance in all countries where it grows; the oil extracted from fruits of M. flexuosa is used for cooking and is rich in monounsaturated fatty acids and natural antioxidants; and also, recently antiplatelet activity was reported. In order to better understand the thermal behavior and the antioxidant capacity of the oil extracted from the peel of M. flexuosa, the lipid profile, TG/DTG curve (under oxygen atmospheres), total phenolic content and the antioxidant activity were determined. The TG curve of the oil extracted from the peel of M. flexuosa showed a mass loss at a temperature ranging between 200 and 600 °C. The bigger decomposition step occurred in the temperature range of 200–420 °C, showing a similar thermal behavior than the canola and olive oils. Nevertheless, the studied oil showed a higher phenolic content at a degradation onset temperature (T 0) than the other oils, and this is due to the structural characteristics of the polyphenols that have these oils. The antioxidant activity of the different oils by the DPPH radical scavenging method showed that there is a direct correlation between phenol contents and antioxidant activities of the oils. This study shows the importance of the M. flexuosa oil obtained from the peel as a potential source of natural antioxidants

show abstract

Section: Resultsmentioning

confidence: 95%

Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits

Forero-Doria

Gallego

Valdés

et al. 2015

J Therm Anal Calorim

View full text Add to dashboard Cite

show abstract

“…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: 81%

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

Polavka

Paligová

Cvengroš

et al. 2005

J Americ Oil Chem Soc

View full text Add to dashboard Cite

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.

show abstract

“…Figure 1 shows that, within range of 80-320°C, the nonisothermal DSC oxidation of the oils occurs in two stages. The first stage is decisive for the study of oxidative changes, the second stage corresponds to quantitative decomposition of the oils (8,9). The kinetic parameters describing the induction period have been obtained for nonisothermal DSC measurements and isothermal Oxidograph measurements.…”

Section: Resultsmentioning

confidence: 99%

“…Hence, if the oxygen concentration in the oil is lower than the saturation concentration, IP can be expressed as [7] where t i o is the IP length for the saturated oxygen concentration in the oil. From Equation 1 it follows: [8] Combination of Equations 7 and 8 gives [9] where B o is the kinetic parameter B for the saturated oxygen concentration in the oil and E d and E a are the activation energies for the diffusion and the oxidation processes occurring during the induction period. From Equation 9 we see that the parameters B and B o are close for the conditions D → ∞, (S/V) → ∞, z → 0, and k → 0.…”

Section: Resultsmentioning

confidence: 99%

“…The oxidation is an exothermic process and the reaction heat evolved makes it possible to employ differential scanning calorimetry (DSC) or differential thermal analysis (DTA) for its study. Surprisingly, we have encountered only a few papers dealing with DSC or DTA study of oxidation of edible oils or fats (6)(7)(8)(9). That the DSC method is not widely employed is probably due to the fact that, mainly at lower temperatures, the exothermic peak of oxidation is flat and its onset, corresponding to the end of IP, cannot be determined unambiguously.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Analysis of the induction period of oxidation of edible oils by differential scanning calorimetry

Šimon

Kolman

Niklová

et al. 2000

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Oxidation of rapeseed and sunflower oils has been studied by differential scanning calorimetry under nonisothermal conditions and by Oxidograph under isothermal conditions for various temperatures. The parameters of an Arrhenius-like equation describing the temperature dependence of induction period have been obtained. A new method for evaluation of the parameters from nonisothermal differential scanning calorimetry measurements, based on the dependence of onset temperature of the oxidation peak on heating rate, is presented. It has been shown that the method gives parameters not affected by systematic errors. These can be used in modeling the oxidation process where the effects of oxygen diffusion, heat transfer, and evolution of reaction heat are explicitly involved. The results obtained by differential scanning calorimetry are compared with the Oxidograph measurements. The discrepancies between the results obtained by the two methods are accounted for by oxygen diffusion within the samples.

show abstract

Study of the thermooxidative behavior of edible oils by thermal analysis

Cited by 32 publications

References 6 publications

Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits

Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits

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

Analysis of the induction period of oxidation of edible oils by differential scanning calorimetry

Contact Info

Product

Resources

About