The mathematical prediction model for the oxidative stability of vegetable oils by the main fatty acids composition and thermogravimetric analysis

Li, Jinwei; Liu, Jian; Sun, Xuyuan; Liu, Yuanfa

doi:10.1016/j.lwt.2018.05.003

Cited by 57 publications

(37 citation statements)

References 34 publications

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“…According to T i obtained for the different oils, the following order for oxidation stability was obtained: palm oil > rapeseed oil > sunflower oil > linseed oil. When comparing Li et al's [20] results with the present study, it can be concluded that for all heating rates, the four vegetable oils showed higher T i in comparison with the EVOO studied in the present work. T i at a heating rate of 10°C/min was equal to 250.2, 233.3, 221.1, and 202.9°C for palm, rapeseed, sunflower, and linseed oil, respectively.…”

Section: Differential Scanning Calorimetrysupporting

confidence: 65%

“…Regarding FA composition, significant differences exist between olive oil and other vegetable oils. In this sense, Li et al [20] determined the fatty acid profile of palm oil, rapeseed oil, sunflower oil, and linseed oil. Compared to these four vegetables oils, it must be highlighted the higher oleic acid content in the four EVOO studied in this work (77.1% in average) in comparison with rapeseed, palm, sunflower, and linseed oil, whose content in oleic acid was notably lower: 46.3%, 33.6%, 13.6%, and 1.2%, respectively.…”

Section: Fatty Acids Composition Of Extra Virgin Olive Oilsmentioning

confidence: 99%

“…Similarly, Li et al [20] studied thermal oxidation stability of four different vegetable oils (palm, rapeseed, sunflower, and linseed oil) through DCS at different heating rates (1, 5, 7.5, 10, 15, and 20°C/min). According to T i obtained for the different oils, the following order for oxidation stability was obtained: palm oil > rapeseed oil > sunflower oil > linseed oil.…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

See 2 more Smart Citations

Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties

Malvis

Šimon

Dubaj

et al. 2019

Journal of Chemistry

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The use of olive oil with cooking purposes, as final seasoning or within cooked foods is increasing worldwide due to its numerous nutritional and health benefits. These attributes are mainly determined by olive oil chemical composition, which can be altered after thermal processing, oxidation processes, or incorrect practices. For this reason, and due to the numerous factors which have influence in olive oil quality, the correct chemical characterization is highly relevant. In this study, fatty acid composition of four extra virgin olive oil (EVOO) varieties was studied. The major fatty acid (FA) determined was oleic acid (77.1% on average), followed by palmitic (11.5% on average). In addition, thermal oxidation behaviour of the four EVOO samples was studied as an indicator of their quality and stability during thermal processing. This was performed through differential scanning calorimetry (DSC) from a temperature of 40°C at six different heating rates in the range of 0.5–10°C min−1. DSC records showed the same pattern and a small shoulder in the thermo-oxidation peak was present for all samples and all heating rates. The presence of initial and final oxidation products (by monitoring K232 and K270 values, respectively) was discarded according to the International Olive Council method.

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Section: Differential Scanning Calorimetrysupporting

confidence: 65%

Section: Fatty Acids Composition Of Extra Virgin Olive Oilsmentioning

confidence: 99%

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

See 1 more Smart Citation

Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties

Malvis

Šimon

Dubaj

et al. 2019

Journal of Chemistry

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“…The use of environmentally friendly oils contributing to achievement of energy independence and security through their natural resource recovery is not always effective. Their use is limited by low thermal-oxidative stability and unsatisfactory properties during the cold period of operation of the vehicle systems and units [10]. Improvement of quality of working environmentally friendly oils facilitates search for a combination of additives based on a systematic approach.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Studying truck transmission oils using the method of thermal-oxidative stability during vehicle operation

Аулин

Hrynkiv

Лысенко

et al. 2019

EEJET

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“…According to Li et al [34], the TG and the DTG curves obtained considering heating rates of 5 K•min −1 were used to accurately investigate the oxidative stability of the animal fat and determine its initial decomposition temperature. In particular, Figure 2 shows that the thermal degradation of the animal fat can be divided into three oxidation stages, based on the degradation of polyunsaturated, monounsaturated and saturated fatty acids [35].…”

Section: Thermal Decomposition Characteristicsmentioning

confidence: 99%

Assessing the Potentiality of Animal Fat Based-Bio Phase Change Materials (PCM) for Building Applications: An Innovative Multipurpose Thermal Investigation

et al. 2019

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In recent years, the implementation of novel solutions aimed at improving thermal energy storage (TES) capability to both energy technologies and building-integrated systems has gained increasing attention. In particular, the application of phase change materials (PCM) is currently gathering worldwide acknowledgment. In this work, the potential of animal fat as a novel bio-based PCM having transition temperature around the ambient temperature is assessed by means of thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and extensive temperature monitoring. Results from the TGA showed the differential degradation of the main components of the animal fat during the heating phase, where three different decomposition steps could be noticed. The thermal monitoring and the DSC analysis demonstrated the promising thermal performance of the material, which showed an interesting double transition range globally associated to a melting enthalpy of about 28.94 kJ·kg - 1 . The obtained results demonstrate the promising thermophysical properties of the animal fat blend, which can be considered as a low-cost, biocompatible PCM, particularly with potential application in passive building envelope applications for a wide range of temperature boundary conditions.

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The mathematical prediction model for the oxidative stability of vegetable oils by the main fatty acids composition and thermogravimetric analysis

Cited by 57 publications

References 34 publications

Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties

Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties

Studying truck transmission oils using the method of thermal-oxidative stability during vehicle operation

Assessing the Potentiality of Animal Fat Based-Bio Phase Change Materials (PCM) for Building Applications: An Innovative Multipurpose Thermal Investigation

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