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DSC isothermal and non-isothermal assessment of thermo-oxidative stability of different cultivars of Camelina sativa L. seed oils

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Abstract

There is growing interest worldwide in the use of camelina oil for food as well as for biofuel purposes. For both of these applications, oxidative stability is an important feature of the oil. Therefore, the aim of this study was to test the thermal resistance to oxidation of three different cultivars of camelina oil i.e., Omega, Luna and Śmiłowska by means of isothermal and non-isothermal differential scanning calorimetry (DSC) oxidation measurement. For isothermal DSC analysis, different temperatures were tested (120, 140, 160 °C) and in the non-isothermal mode different scanning rates (1, 2, 5, 10, 15 °C min−1) were used. To support the DSC data, chemical analyzes were also performed i.e., fatty acid composition, peroxide value, p-anisidine value, acid value and radical scavenging activity by 2,2-diphenyl-1-picrylhydrazyl (RSA DPPH). The isothermal test indicated that for all camelina oils the oxidation induction time (OIT) decreased with an increase in temperature on average from 69.83 min for 120 °C to 5.13 min for 160 °C. The OIT values corresponded very well with non-isothermal DSC results, for which the onset temperatures (Ton) increased with the increase of heating rate on average from 142.15 °C for 1 °C min−1 to 185.75 °C for 15 °C min−1. The parameters of DSC oxidative stability i.e., OIT as well as Ton values were negatively correlated with some unsaturated fatty acids content e.g., α-linolenic acid (C18:3, n-3) and positively with yellowness b* and RSA DPPH. Oil from camelina seeds of Śmiłowska cultivar, which was characterized by the lowest content of α-linolenic acid and the highest b* value of color and RSA DPPH, was the most thermally stable oil.

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Acknowledgements

Part of the results published in this article was presented at the conference “7th International Congress on Thermal Analysis and Calorimetry; 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference; 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis” on August 29– September 2, 2021.

Funding

This research was funded by the NATIONAL SCIENCE CENTRE, POLAND, grant number: 2018/31/B/NZ9/02762.

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Authors and Affiliations

  1. Department of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624, Poznań, Poland

    Mahbuba Islam, Małgorzata Muzolf-Panek & Jolanta Tomaszewska-Gras

  2. Department of Bioanalytics, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090, Lublin, Poland

    Emilia Fornal

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  1. Mahbuba Islam
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Contributions

Conceptualization: Mahbuba Islam, Jolanta Tomaszewska-Gras; methodology Mahbuba Islam, Jolanta Tomaszewska-Gras, Małgorzata Muzolf-Panek; formal analysis: Mahbuba Islam, Jolanta Tomaszewska-Gras, Małgorzata Muzolf-Panek; investigation: Mahbuba Islam, Jolanta Tomaszewska-Gras, Małgorzata Muzolf-Panek; resources: Jolanta Tomaszewska-Gras; data curation: Mahbuba Islam, Jolanta Tomaszewska-Gras; writing—original draft preparation: Mahbuba Islam, Jolanta Tomaszewska-Gras; writing—review and editing: Mahbuba Islam, Jolanta Tomaszewska-Gras, visualization, Mahbuba Islam, Jolanta Tomaszewska-Gras; supervision: Jolanta Tomaszewska-Gras, project administration: Emilia Fornal, Jolanta Tomaszewska-Gras, funding acquisition: Emilia Fornal, Jolanta Tomaszewska-Gras. All authors have read and agreed to the published version of the manuscript.

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Correspondence to Jolanta Tomaszewska-Gras.

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Islam, M., Muzolf-Panek, M., Fornal, E. et al. DSC isothermal and non-isothermal assessment of thermo-oxidative stability of different cultivars of Camelina sativa L. seed oils. J Therm Anal Calorim 147, 10013–10026 (2022). https://doi.org/10.1007/s10973-022-11367-8

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