Journal of Thermal Analysis and Calorimetry

, Volume 87, Issue 3, pp 645–648

Thermal stability studies of some cerrado plant oils

  • C. C. Garcia
  • P. I. B. M. Franco
  • T. O. Zuppa
  • N. R. Antoniosi Filho
  • M. I. G. Leles
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Abstract

Thermogravimetry 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.

Keywords

thermal stability thermogravimetry vegetable oils 

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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • C. C. Garcia
    • 1
  • P. I. B. M. Franco
    • 1
  • T. O. Zuppa
    • 1
  • N. R. Antoniosi Filho
    • 1
  • M. I. G. Leles
    • 1
  1. 1.LAMES, Laboratório de Métodos de Extração e Separação, Instituto de QuímicaUniversidade Federal de Goiás, UFGGoiâniaBrazil

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