technique is useful to determine the thermal stability of vegetable oils.
In this paper some vegetable oils obtained from brazilian Cerrado native plants
were studied based on their high oleic acid content. Amburana, baru and pequi
pulp oils presented higher yield of extraction compared to soybean oil. The
thermal stability of oils in nitrogen was very close hence their fatty acid
composition was very similar. Amburana and baru oils have major amount of
unsaturated fatty acids, especially linoleic acid and pequi pulp oil has the
highest short chain fatty acid content which can explain its lowest thermal
stability in synthetic air.