| Literature DB >> 26471598 |
Baokun Qi1, Qiaozhi Zhang1, Xiaonan Sui1, Zhongjiang Wang1, Yang Li2, Lianzhou Jiang3.
Abstract
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°C/min), in a temperature range of 100-400°C. For all oils, the activation energy (Ea) values at Tp were smaller than that at Ts and Ton. Among all the oils, refined palm oil (RPO) exhibited the highest Ea values, 126.06kJ/mol at Ts, 134.7kJ/mol at Ton, and 91.88kJ/mol at Tp. The Ea and reaction rate constant (k) values at Ts, Ton, and Tp were further correlated with oil compositions (fatty acids and triacylglycerols) using Pearson correlation analysis. The rate constant (k) and Ea of all oils exhibited varying correlations with FAs and TAGs, indicating that the thermal oxidation behaviors were affected by oil compositions.Entities:
Keywords: Differential scanning calorimetry; Fatty acid; Kinetic analysis; Lipid oxidation; Triacylglycerol; Vegetable oil
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Year: 2015 PMID： 26471598 DOI： 10.1016/j.foodchem.2015.07.148
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514