کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
681978 888973 2011 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی تکنولوژی و شیمی فرآیندی
پیش نمایش صفحه اول مقاله
Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area
چکیده انگلیسی

Differential scanning calorimetry (DSC) and a Rancimat method apparatus were applied to evaluate the oxidative stability of buriti pulp oil (Mauritia flexuosa Mart), rubber seed oil (Hevea brasiliensis), and passion fruit oil (Passiflora edulis). The Rancimat measurements taken for the oxidative induction times were performed under isothermal conditions at 100 °C and in an air atmosphere. The DSC technique involved the oxidation of oil samples in an oxygen-flow DSC cell. The DSC cell temperature was set at five different isothermal temperatures: 100, 110, 120, 130 and 140 °C. During the oxidation reaction, an increase in heat was observed as a sharp exothermic curve. The value T0 represents the oxidative induction time, which is determined from the downward extrapolated DSC oxidative curve verses the time axis. These curves indicate a good correlation between the DSC T0 and oxidative stability index (OSI) values. The DSC method is useful because it consumes less time and less sample.

Research highlights
► DSC and Rancimat method were used to evaluate the oxidative stability of three oils.
► Strong correlations were found between the values of DSC T0 and Rancimat
► DSC can be indicated as method for assessing the oxidative stability of oils.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Bioresource Technology - Volume 102, Issue 10, May 2011, Pages 5873–5877
نویسندگان
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