Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by Thermogravimetry

Santos, José Carlos Oliveira; Santos, I. M. G.; Souza, A. G.; Prasad, Shiva; Santos, Arnaud Victor dos

doi:10.1111/j.1365-2621.2002.tb10296.x

Cited by 100 publications

(63 citation statements)

References 12 publications

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“…In the first step the temperature range was 224.2 to 412.9ºC. The loss of mass was 67.5% of the initial, being greater superior than olive (53.3%), canola (58.7%), sunflower (49.7%), soy (51.3%) and rice (53.2%) oils as reported by Santos et al (2002). Weast (1973) and Buzás et al (1988), citings for Santos et al (2002) explains that the temperature range corresponding to the first step could be attributed to thermal decomposition of the polyunsaturated fatty acids.…”

Section: Thermal Analysis Of Oilmentioning

confidence: 70%

Dipteryx lacunifera seed oil: characterization and thermal stability

et al. 2009

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The Dipteryx lacunifera Ducke is an oleaginous legume with high oil and protein content that can be used in human nutrition. The specie is a native of the Piauí and Maranhão state in the north east of Brazil. The measure physico-chemical properties of the oil are specific density, refractive index, acid, peroxide, iodine and saponification values of 0.91, 1.4651, 0.60 (% oleic acid), 2.81, 70.80 and about 179, respectively. Gas chromatographic analysis of the oil showed the presence of 20.6% saturated, 65.1% monounsaturated and 14.3% polyunsaturated fatty acids. The saturated fatty acids C 6:0 , C 8:0 , C 12:0 and C 17:0 were present in trace (<0.01%) amounts while the C 16:0 , C 18:0 , C 20:0 , C 22:0 and C 24:0 were at concentrations of 10.3, 5.4, 3.4, 0.9 and 0.6% of the total fatty acids. Unsaturated fatty acids C 18:1 , C 18:2 , C 18:3 and C 22:2 contents were 65.1, 14.1, 0.3% and trace (0.01%), respectively. Thermal analysis (TG/DTG) revealed that the thermal decomposition of the oil occurs in two steps corresponding to the unsaturated and saturated fatty acids. The oil, when heated to a temperature of 180º C for 400 min showed smaller loss in mass than commercial soy, sunflower and corn oils. The curve DSC indicated an endothermic event with enthalpy variation (DH) of -56.7 Cal.g -1 in the temperature interval of 340 ºC (Ti) the 463 o C (Tf), with maximum in 411.1º C (Tm).Index terms: Dipteryx lacunifera; seed kernel oil; physical-chemical properties, fatty acids composition, thermogravimetric analysis. RESUMOA Dipteryx lacunifera Ducke (fava de morcego) é uma leguminosa oleaginosa com elevado conteúdo em proteínas e óleo podendo ser usada na nutrição humana. A espécie é nativa dos estados do Piauí e Maranhão do nordeste do Brasil. Mensurações das propriedades físico-químicas do óleo densidade especifica, índice de refração, acidez, peróxidos, iodo e saponificação foram 0.91, 1.4651, 0.60 (% ácido oléico), 2.81, 70.80 e 179, respectivamente. A análise do óleo por cromatografia gasosa mostrou a presença de 20.6% de ácidos graxos saturados, 65.1% de monoinsaturados e 14.3% poliinsaturados. Os ácidos graxos C 6:0 , C 8:0 , C 12:0 e C 17:0 estão presentes em quantidades de traços (<0.01%) enquanto os C 16:0 , C 18:0 , C 20:0 , C 22:0 e C 24:0 estão em concentrações de 10.3, 5.4, 3.4, 0.9 e 0.6%, respectivamente, dos ácidos graxos totais. O conteúdo dos ácidos graxos insaturados C 18:1 , C 18:2 , C 18:3 e C 22:2 foram 65.1, 14.1, 0.3% e traço (0.01%), respectivamente. A análise térmica (TG/DTG) revelou que a decomposição térmica do óleo ocorre em dois estágios correspondentes aos ácidos graxos insaturados e saturados. O óleo quando aquecido na temperatura de 180º C por 400 min mostrou menor perda massa que o óleo comercial de soja, girassol e milho. A curva DSC indicou um evento endotérmico com variação de entalpia (DH) de -56.7 Cal.g -1 no intervalo de temperatura 340º C (Ti) a 463 o C (Tf), com máximo em 411.1º C (Tm).Termos para indexação: Dipteryx lacunifera; oleo da amêndoa da semente; propriedade...

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Section: Thermal Analysis Of Oilmentioning

confidence: 70%

Dipteryx lacunifera seed oil: characterization and thermal stability

et al. 2009

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“…The stability could be attributed to an expressive quantity of saturated fatty acids (37.2%) in the oil. The presence of antioxidants improves oil stability (Santos et al, 2002). Normally, oil that contains high concentrations of unsaturated fatty acids is more susceptible to thermal deterioration.…”

Section: Resultsmentioning

confidence: 99%

<i>Sterculia striata</i> seed kernel oil: Characterization and thermal stability

Diniz¹,

Bora²,

Neto³

et al. 2008

Grasas y Aceites

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RESUMENAceite de almendra de la semilla de Sterculia striata: Caracterización y estabilidad térmica.El objetivo de este trabajo fue la caracterización del aceite de almendra de la semilla de Sterculia striata. Se determinaron la composición química, las propiedades químico-fí-sicas, composición en ácidos grasos, así como la estabilidad térmica de la harina (polvo) de almendra. La composición química de la harina contiene cerca de 25,8% de lípidos, los parámetros químico-físicos, tales como: índice de acidez, yodo, peróxido y saponificación fueron 0,82% (ácido oleico), 69,2 (g yodo/100 g de aceite), 4,20 m.eq./kg de aceite y 136,1 (mg KOH/g de aceite), respectivamente. Con relación a la composición en ácidos grasos, el aceite contiene 36,2; 43,7 y 10,9% de ácidos grasos saturados, monoinsaturados y polyinsaturados, respectivamente. El ácido palmítico (31,9%), oleico (41,7) y linoleico (10,73%), fueron los principales ácidos grasos saturados, monoinsaturados y polyinsaturados, respectivamente. Los ácidos grasos ciclopropenoides, esto es, ácidos estercúlico y malválico fueron identificados y cuantificados en la proporción de 5,3 y 2,3%, respectivamente. Con respecto a la estabilidad térmica del aceite, el análisis termogravimétrico (TGA) demostró que el aceite es estable hasta la temperatura de 284 °C, a partir de este valor el aceite comenzó a perder masa. El análisis termogravimétrico diferencial (DTGA) indicó la existencia de tres etapas de degradación con el aumento de la temperatura del aceite. Estas etapas significan la degradación de los aceites saturados, monoinsaturados y polyinsaturados. El análisis mediante calorimetría diferencial de barriido (DSC) detectó dos zonas de transición de energía exotérmica, una debida a la reacción de oxidación y la otra a la descomposición de los ácidos grasos. La primera transición exotérmica del aceite comenzó a la temperatura (Ti) de 287,79 °C con una variación de entalpía de 11,69 J/g y, la segunda con la temperatura inicial (Ti) de 384,87 °C, una temperatura de pico (Tp) 415,71 °C y una temperatura final (Tf) de 448,9 °C con una variación de entalpía de 200,83 J/g. PALABRAS-CLAVE: Composición en ácidos grasosEstabilidad térmica -Propiedades químico-físicas -Sterculia striata (aceite de almendra). SUMMARY Sterculia striata seed kernel oil: Characterization and thermal stabilityThe objective of the present work was to characterize sterculia seed kernel oil. The chemical composition of the seeds, physicochemical properties as well as the fatty acid composition of the kernel oil was determined. The chemical composition of kernel flour presented about 25.8% lipid content. The physicochemical parameters such as acid, iodine, peroxide and saponification values were 0.82 (% as oleic acid), 69.2 (g iodine/100 g oil), 4.20 (m eq./kg) and 136.1 (mg. KOH/g oil), respectively. With respect to fatty acid composition, the oil contained 36.2, 43.7 and 10.9% saturated, monounsaturated and polyunsaturated fatty acids, respectively. Palmitic acid (31.9%), oleic acid (41.7%) and linoleic ...

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“…Currently, thermoanalytic methods such as differential scanning calorimetry (DSC) and thermogravimetry / derivative thermogravimetry (TG/DTG) are receiving considerable attention. TG/DTG curves can be used to estimate the quality of edible oil by determining the kinetic parameters (Santos et al, 2001;Santos et al, 2002) and the oxidative induction period. On the other hand, as the oxidative thermal decomposition involves exothermic and endothermic reactions, it is possible to estimate the energy involved in the determination process by thermal techniques such as DTA and DSC.…”

Section: Introductionmentioning

confidence: 99%

A thermoanalytic and kinetic study of sunflower oil

Souza

Santos

Conceição

et al. 2004

Braz. J. Chem. Eng.

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124

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-Recently, thermoanalytic methods have frequently been used in the characterization of oils and fats. In this work, thermoanalytic and kinetic parameters of sunflower oils, with and without antioxidants, were evaluated using thermogravimetry / derivative thermogravimetry and differential scanning calorimetry. The thermogravimetric profiles for the sunflower oils had similar characteristics, showing a level stretch indicative of stability up to about 200 o C. Thermal decomposition of these oils occurred in three stages, related to the decomposition of polyunsaturated, monounsaturated and saturated fatty acids, respectively. DSC curves show two events that characterize the polymerization and decomposition of triglycerides. The heat capacities of the sunflower oils, obtained by DSC, showed a good correlation and were dependent on the composition of fatty acids. The kinetic parameters, obtained by non isothermal thermogravimetry by the Coats and Redfern, Madhusudanan, Horowitz and Metzger and Van Krevelen methods, were dependent on the antioxidant used. Increasing the frying time produced a decrease in the onset of thermal decomposition temperature in the sunflower oils analyzed.

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Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by Thermogravimetry

Cited by 100 publications

References 12 publications

Dipteryx lacunifera seed oil: characterization and thermal stability

Dipteryx lacunifera seed oil: characterization and thermal stability

<i>Sterculia striata</i> seed kernel oil: Characterization and thermal stability

A thermoanalytic and kinetic study of sunflower oil

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