Thermal-oxidative decomposition of edible oils and fats. DSC studies
| Autor: | Bolesław Kowalski |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
Rapeseed
Antioxidant medicine.medical_treatment Oxygene chemistry.chemical_element Condensed Matter Physics Decomposition Sunflower Oxygen chemistry.chemical_compound Differential scanning calorimetry chemistry Biochemistry medicine Physical and Theoretical Chemistry Instrumentation computer Propyl gallate Nuclear chemistry computer.programming_language |
| Zdroj: | Thermochimica Acta. 184:49-57 |
| ISSN: | 0040-6031 |
| DOI: | 10.1016/0040-6031(91)80134-5 |
| Popis: | The DSC scans of edible vegetable oils and of lard were measured by heating the samples up to 360 °C in an atmosphere of oxygen. The heating rates were in the range 5–20 °C min−1. From the resulting DSC exotherms, their extrapolated onset and peak maximum temperatures were determined and used for the assessment of thermal-oxidative stabilities of the samples and for calculation of activation energies. Two samples of highly rancid rapeseed and sunflower oils and eighteen samples of rapeseed oil inhibited with 2-(-butyl-4-methoxyphenol, 2,6-di-t-butyl-4-methylphenol and propyl gallate were also studied. The onset oxidation temperatures of rancid oils were lowered by about 30–40 ° C compared with fresh oils. An improvement in the thermal-oxidative stability of inhibited rapeseed oil, judged from the onset oxidation temperatures, depends on the antioxidant used. For 2-t-butyl-4-methoxyphenol and 2,6-di-t-butyl-4-methylphenol, this improvement was practically negligible, but for propyl gallate a substantial increase in the stability of rapeseed oil was found. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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