Journal of Thermal Analysis and Calorimetry

, Volume 75, Issue 2, pp 419–428 | Cite as

Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils

  • J. C. O. Santos
  • I. M. G. Santos
  • M. M. Conceiçăo
  • S. L. Porto
  • M. F. S. Trindade
  • A. G. Souza
  • S. Prasad
  • V. J. FernandesJr.
  • A. S. Araújo
Article

Abstract

Thermoanalytical, kinetic and rheological parameters of commercial edible oils were evaluated. The thermal decomposition of the oils occurred in three steps, due to polyunsaturated, monounsaturated and saturated fatty acids decomposition, respectively. According to the temperature of the beginning of the decomposition, the following stability order was observed: corn (A)>corn>sunflower (A)>rice>soybean>rapeseed (A)>olive>rapeseed>sunflower (A - artificial antioxidants). Kinetic parameters were obtained using Coats-Redfern and Madhusudanan methods and presented good correlation. According to the activation energy of the first thermal decomposition event, obtained of Coats-Redfern' method, the following stability order is proposed: sunflower>corn>rice>soybean>rapeseed>olive. In relation to rheological properties, a Newtonian behavior was observed and no degradation occurred in the temperature range studied.

rheology thermal decomposition edible oils kinetic 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    M. L. Felsner and J. R. Matos, An. Assoc. Bras. Quím., 47 (1998) 308.Google Scholar
  2. 2.
    L. Gennaro, A. P. Bocca, D. Modesti, R. Masella and E. Coni, J. Agric. Food Chem., 46 (1998) 4465.CrossRefGoogle Scholar
  3. 3.
    B. Kowalski, Thermochim. Acta, 156 (1989) 347.CrossRefGoogle Scholar
  4. 4.
    S. Lee and D. B. Min, Agric. Food Chem., 38 (1990) 1630.CrossRefGoogle Scholar
  5. 5.
    J. C. O. Santos, A. V. Santos and A. G. Souza, Eur. J. Pharm. Sci., 13 (2001) S23.Google Scholar
  6. 6.
    H. Barkia, L. Belkbir and S. A. A. Jayaweera, J. Therm. Anal. Cal., 71 (2003) 97.CrossRefGoogle Scholar
  7. 7.
    B. Turri, J. Therm. Anal. Cal., 66 (2001) 343.CrossRefGoogle Scholar
  8. 8.
    B. Schaffer, J. Therm. Anal. Cal., 64 (2001) 659.CrossRefGoogle Scholar
  9. 9.
    C. González, J. M. Rosa, M. A. Fanega, J. Lanz and S. Ortiz de Landaluce, J. Therm. Anal. Cal., 70 (2002) 263.CrossRefGoogle Scholar
  10. 10.
    Z. Ali, D. James, W. T. O'Hare, F. J. Rowel and S. M. Scott, J. Therm. Anal. Cal., 71 (2003) 147.CrossRefGoogle Scholar
  11. 11.
    A. G. Souza, M. M. Conceição and R. O. Macedo, An. Assoc. Bras. Quím., 47 (1998) 361.Google Scholar
  12. 12.
    A. G. Sousa, M. M. Conceição, I. M. G. Santos, A. M. L. Melo and N. Narain, J. Therm. Anal. Cal., 67 (2002) 373.CrossRefGoogle Scholar
  13. 13.
    M. A. Rao, J. Texture Stud., 8 (1977) 135.Google Scholar
  14. 14.
    J. Guo and A. C. Lua, J. Therm. Anal. Cal., 59 (2000) 763.CrossRefGoogle Scholar
  15. 15.
    A. W. Coats and J. P. Redfern, Nature, 201 (1964) 68.CrossRefGoogle Scholar
  16. 16.
    P. M. Madhusudanan, K. Krishnan and K. N. Ninan, Thermochim. Acta, 221 (1993) 13.CrossRefGoogle Scholar
  17. 17.
    A. G. Souza, J. C. O. Santos, A. V. Santos, I. M. G. Santos and S. Prasad, J. Food Sci., 67 (2002) 1393.CrossRefGoogle Scholar
  18. 18.
    T. Kasprziycka-Guttmann and D. Odzeniak, Thermochim. Acta, 191 (1991) 41.CrossRefGoogle Scholar
  19. 19.
    R. Kahn, D. Stehli, L. S. Wei, M. P. Steinberg and N. Yamashita, J. Food Sci., 55 (1990) 537.CrossRefGoogle Scholar
  20. 20.
    L. L. Forster and L. K. Ferrier, J. Food Sci., 44 (1979) 583.CrossRefGoogle Scholar
  21. 21.
    D. P. Geller and J. W. Goodrum, J. Am. Oil Chem. Soc., 77 (2000) 11.Google Scholar

Copyright information

© Kluwer Academic Publisher/Akadémiai Kiadó 2004

Authors and Affiliations

  • J. C. O. Santos
    • 1
  • I. M. G. Santos
    • 2
  • M. M. Conceiçăo
    • 2
  • S. L. Porto
    • 2
  • M. F. S. Trindade
    • 2
  • A. G. Souza
    • 2
  • S. Prasad
    • 3
  • V. J. FernandesJr.
    • 4
  • A. S. Araújo
    • 4
  1. 1.Departamento de Química, CCTUniversidade Estadual da Paraíba BodocongóCampina GrandeBrazil
  2. 2.LTM, Departamento de Química, CCENUniversidade Federal da ParaíbaJoăo PessoaBrazil
  3. 3.Departamento de Engenharia Química, CCTUniversidade Federal de Campina GrandeCampina GrandeBrazil
  4. 4.Departamento de Química, CCENUniversidade Federal do Rio Grande NorteNatalBrazil

Personalised recommendations