| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1251783 | Chemistry and Physics of Lipids | 2013 | 7 Pages |
The oil extracted from the bean of Balanites aegyptiaca was characterized, and its photochemical and thermal stabilization were evaluated. The chemical composition was determined using gas chromatography (GC), revealing that the oil is very rich in unsaturated fatty acids (72% omega-6 and omega-9). The photochemical stability was assessed by subjecting it to artificially accelerated photo-aging and then examining the changes using infrared spectroscopy. The thermal stability was studied at six different temperatures ranging from 130 to 200 °C and monitored in situ by differential scanning calorimetry (DSC). The kinetic parameters (EA and k) describing the thermal degradation of this oil were calculated. It has been shown that the antioxidants present in the oil delay the oxidation process (induction period). The degradation of the Toogga oil was compared with that of oleic and linoleic fatty acids. In addition, the degradation of the Toogga oil extracted with hexane was compared to that of the neat oil.
► We study the photochemical and thermal stabilities of Balanites aegyptiaca oil by DSC and FTIR methods. ► We determine the chemical composition of this edible vegetable oil by GC. ► We compare the stability of the hexane extracted oil to the un-extracted oil.
