| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6394367 | Food Control | 2012 | 4 Pages |
This paper deals with the measurement of total polar compounds in thermo-oxidized vegetable oils. A rapid method based on differential scanning calorimetry (DSC) is developed and validated against the reference method based on column chromatography. A not oil-specific correlation was established between total polar compounds (TPC) and crystallization parameters of vegetable oils taking into account their polyunsaturated fatty acid content (PUFA).
⺠DSC measurement is a rapid determination of oxidative degradation of vegetable oils. ⺠Enthalpy of crystallization is correlated with TPC of thermo-oxidized oils. ⺠Correlation between DSC measurements and TPC depends on PUFA composition of oils. ⺠TPC can be calculated from DSC measurement and PUFA content.
