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

作者：Qi, Baokun; Zhang, Qiaozhi; Sui, Xiaonan; Wang, Zhongjiang; Li, Yang^*; Jiang, Lianzhou

来源：Food Chemistry, 2016, 194: 601-607.

DOI：10.1016/j.foodchem.2015.07.148

• Differential scanning calorimetry
• Vegetable oil
• Fatty acid
• Triacylglycerol
• Lipid oxidation
• Kinetic analysis

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 degrees C/min), in a temperature range of 100-400 degrees C. For all oils, the activation energy (E-a) values at T-p were smaller than that at T-s and T-on. Among all the oils, refined palm oil (RPO) exhibited the highest E-a values, 126.06 kJ/mol at T-s, 134.7 kJ/mol at T-on, and 91.88kJ/mol at T-p. The E-a and reaction rate constant (k) values at T-s, T-on, and T-p were further correlated with oil compositions (fatty acids and triacylglycerols) using Pearson correlation analysis. The rate constant (k) and E-a of all oils exhibited varying correlations with FAs and TAGs, indicating that the thermal oxidation behaviors were affected by oil compositions.

• 出版日期2016-3-1
• 单位东北农业大学