Kinetic Parameters of the Thermal Oxidation and Degradation Reactions in Soybean Oil and Palm Olein

Torquato, Alex Sanches; Bittencourt, Paulo Rodrigo Stival; Scremin, Fernando Reinoldo; Silva‐Buzanello, Rosana Aparecida da; Gonçalves, Thays R.; Matsushita, Makoto

doi:10.21577/0103-5053.20200087

Cited by 1 publication

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“…The higher the temperature of analysis, the smaller are the values of t 0 and t onset and the higher are the values of the rate constant λ 0 . This is in agreement with previous work that showed that, when increasing the temperature of analysis, the induction time becomes smaller 25 , while the rate of hydroperoxides formation increases 29 . When the temperature rises (see parameters obtained at 50, 55 and 60 °C-Table 2), the parameters that estimate the total loss of mass and the amount of oxygen taken up, www.nature.com/scientificreports/ i.e.…”

Section: Resultssupporting

confidence: 93%

“…1 . The presence of two regions is common to all the systems investigated 18 – 25 . The first is characterized by an increase in mass and the second by a mass decrease, which, with time, generally tends to a plateau.…”

Section: Introductionmentioning

confidence: 91%

“…During an Isothermal TG measurement, the sample is maintained at a constant temperature under a dry air/oxygen flow. The instrument output is a mass change as a function of time which is called “oxygen uptake” curve 18 – 25 . An exemplificative thermogravimetric curve representing an oxygen uptake profile of a plant oil is presented in Fig.…”

Section: Introductionmentioning

confidence: 99%

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A versatile method to fingerprint and compare the oxidative behaviour of lipids beyond their oxidative stability

Pizzimenti

Bernazzani

Duce

et al. 2023

Sci Rep

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In this work we propose the use of isothermal thermogravimetry to evaluate the oxidative stability of a lipid and to evaluate how the glyceride composition affects the entire oxidative process, to quantify the oxidation undertaken by the lipid, and numerically compare the oxidative behaviour of different lipids. The innovative aspect of the present method lies in the acquisition of a prolonged “oxygen uptake” curve (4000–10,000 min) of a lipid under oxygen and in the development of a semi-empirical fitting equation for the experimental data. This provides the induction period (oxidative stability), and allows to evaluate the rate of oxidation, the rate and the magnitude of oxidative degradation, the overall mass loss and the mass of oxygen taken by the lipid upon time. The proposed approach is used to characterize the oxidation of different edible oils with different degrees of unsaturation (linseed oil, sunflower oil, and olive oil) as well as chemically simpler compounds used in the literature to model the autoxidation of vegetable oils and lipids in general: triglycerides (glyceryl trilinolenate, glyceryl trilinoleate and glyceryl trioleate) and methyl esters (methyl linoleate and methyl linolenate). The approach proves very robust and very sensitive to changes in the sample composition.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 91%