Thermal stability during pyrolysis of sunflower oil produced in the northeast of Brazil

Correia, Iara Michelle Silva; Souza, M. J. B.; Araujo, Antonio de Sousa; Sousa, Elisa Maria Bittencourt Dutra de

doi:10.1007/s10973-011-1773-5

Cited by 13 publications

(2 citation statements)

References 23 publications

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“…This behavior was reported in commercial sunflower oil, although with more thermal stability compared with the current study (66-68). Moreover, cold press and unrefined oil present more oleic than refined one (10), natural antioxidants (69) and minerals, which are healthy and regulators of several metabolic diseases (9,68,70), and economic and ecological benefits from food by-products (71) than refined ones. Moreover, synthetic antioxidants, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), and others (10,72) replace natural antioxidants in industrial edible vegetable oils, which are associated with the prevalence of metabolic diseases (cellular damage, cancers) and environmental contamination (73,74).…”

Section: Thermogravimetric Analysis/derivative Thermogravimetriy and ...mentioning

confidence: 99%

Oxidative stability and elemental analysis of sunflower (Helianthus annuus) edible oil produced in Brazil using a domestic extraction machine

Machate

Melo²,

Oliveira³

et al. 2022

Front. Nutr.

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The consumption of regular vegetable oils has been linked to energy acquisition, nutritional benefits, health improvement, and the regulation of metabolic diseases. This study evaluated fatty acids composition, physicochemical, thermal, oxidative, and optical properties, and quantified trace elements in the sunflower oil extracted by a domestic cold-press machine. The oil presented linoleic (54.00%) and oleic (37.29%) primary unsaturated fatty acids (91.67%), in which atherogenic (0.05), thrombogenic (0.16), hypocholesterolemic/hypercholesterolemic (21.97), peroxide (16.16), saponification (141.80), and relative density indices (0.92) demonstrated to be suitable for human consumption and possible health promotion. In addition, the concentrations of trace elements by ICP OES were ordered Zn > Fe > Al > Cu > Mn > Cr. Concentrations of Zn, Fe, Al, Cu, and Mn were lower than FAO/WHO and DRI/AI limits, while Cr concentrations exceeded the FAO/WHO limits, which can be used as an indicator of the polluted ambiance. Sunflower oil quantities daily consumption were calculated by taking into account non-carcinogenic risk (CR < 10−4), and total non-carcinogenic hazard index (HI < 1). Based on trace elements determined in this study, the suitable quantity of sunflower oil consumption varies according to individuals aged 8, 18, and 30 years and will be deemed 0.61, 1.46, and 1.65 g/kg, respectively, attending HI = 0.99 and CR < 10−4.

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Section: Thermogravimetric Analysis/derivative Thermogravimetriy and ...mentioning

confidence: 99%

Oxidative stability and elemental analysis of sunflower (Helianthus annuus) edible oil produced in Brazil using a domestic extraction machine

Machate

Melo²,

Oliveira³

et al. 2022

Front. Nutr.

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“…However, due to the complexity of the cracking of fatty compounds [18], these types of kinetic data are not readily available and some simplification is generally required. A number of studies linked to the kinetics of vegetable oil decomposition followed by thermo-gravimetric techniques have been presented in the literature [19][20][21]. Font and Rey [22] studied the decomposition of olive oil, through mass loss measurements.…”

Section: Introductionmentioning

confidence: 99%

Mo influence on the kinetics of jatropha oil cracking over Mo/HZSM-5 catalysts

et al. 2017

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Quality of Brazilian vegetable oils evaluated by (modulated) differential scanning calorimetry

Samyn

Schoukens

Vonck³

et al. 2011

J Therm Anal Calorim

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Vegetable oils are increasingly replacing fossil-oil-based polymers, and therefore aimed at being used in polymerization reactions from -20 to 100 A degrees C. Therefore, phase transitions and heat capacities in this temperature range should be well characterized to optimize processing conditions and energy inputs. By using the DSC analysis, only small primary correspondence or divergence between different oil types are seen as a function of their degree of unsaturation, but it does not clearly distinguish detailed features such as shoulder bands related to the separate melting processes of single fatty acid components. By using modulated DSC analysis, the combined analysis of reversing and non-reversing heat signals provides better results. The latter confirms that the melting is not a physical one-step process, but equilibrates between phase transitions and enthalpic reorganizations of the fatty acids that can be monitored separately. The specific heat capacities measured during modulated DSC are somewhat lower than traditional calorimetric measurements, but relate to the degree of unsaturation. The thermal behavior of palm-, soy-, sunflower-, corn-, castor-, and rapeseed-oil is discussed in relation to their composition, by applying a first or second heating scan

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Thermal stability during pyrolysis of sunflower oil produced in the northeast of Brazil

Cited by 13 publications

References 23 publications

Oxidative stability and elemental analysis of sunflower (Helianthus annuus) edible oil produced in Brazil using a domestic extraction machine

Oxidative stability and elemental analysis of sunflower (Helianthus annuus) edible oil produced in Brazil using a domestic extraction machine

Mo influence on the kinetics of jatropha oil cracking over Mo/HZSM-5 catalysts

Quality of Brazilian vegetable oils evaluated by (modulated) differential scanning calorimetry

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