Details

Autor(en) / Beteiligte

• Qi, Baokun
• Zhang, Qiaozhi
• Sui, Xiaonan
• Wang, Zhongjiang
• Li, Yang
• Jiang, Lianzhou

Titel

Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidation

Ist Teil von

• Food chemistry, 2016-03, Vol.194, p.601-607

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2016

Quelle

MEDLINE

Beschreibungen/Notizen

• •Thermal oxidation of eight different vegetable oils were studied.•The Ts, Ton, and Tp were obtained for each oil from DSC spectrograms.•Oxidation kinetic parameters were calculated for each oil at Ts, Ton, and Tp.•Correlations between oil compositions (FAs and TAGs) and Ea and k were analyzed.•Thermal oxidation attributes of oils were largely affected by their compositions. The thermal oxidation of eight different vegetable oils was studied using differential scanning calorimetry (DSC) under non-isothermal conditions at five different heating rates (5, 7.5, 10, 12.5, and 15°C/min), in a temperature range of 100–400°C. For all oils, the activation energy (Ea) values at Tp were smaller than that at Ts and Ton. Among all the oils, refined palm oil (RPO) exhibited the highest Ea values, 126.06kJ/mol at Ts, 134.7kJ/mol at Ton, and 91.88kJ/mol at Tp. The Ea and reaction rate constant (k) values at Ts, Ton, and Tp were further correlated with oil compositions (fatty acids and triacylglycerols) using Pearson correlation analysis. The rate constant (k) and Ea of all oils exhibited varying correlations with FAs and TAGs, indicating that the thermal oxidation behaviors were affected by oil compositions.