Naslov
Thermal properties of some locally produced edible oils

Autori
Faraguna, Fabio ; Lilić, Matea ; Konjević, Lucija ; Blažek, Dijana ; Blažic, Roko ; Vidović, Elvira ; Jukić, Ante

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Book of abstracts of the 5th Central and Eastern European Conference on Thermal Analysis and Calorimetry (CEEC-TAC5) and 14th Mediterranean Conference on Calorimetry and Thermal Analysis (Medicta2019) / Rotaru, Andrei ; Vecchio Ciprioti, Stefano - Germany : Academica Greifswald, 2019, 205-205

ISBN
978-3-940237-59-0

Skup
5th Central and Eastern European Conference on Thermal Analysis and Calorimetry (CEEC-TAC5) ; 14th Mediterranean Conference on Calorimetry and Thermal Analysis (Medicta2019)

Mjesto i datum
Rim, Italija, 27.08.2019. - 30.08.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
thermal and oxidative stability ; Rancimat method ; DSC ; TG ; extra virgin olive oil ; sunflower oil ; pumpkin seed oil ; hemp oil

Sažetak
The importance of vegetable oils as valuable commodities for human nutrition is well recognized. Vegetable oils are usually used for frying, where they work as a heat transfer medium and contribute to flavour and texture of food. In this study thermal and oxidative stability of several locally produced edible oils were tested: extra virgin olive oil, sunflower oil, pumpkin seed oil, hemp oil. During thermogravimetric measurements in air atmosphere at heating rate 1°C min-1 the highest mass increase due to oxidation was notified in hemp oil while sunflower oil displayed second highest mass increase but both samples displayed the mass increase maximum at similar temperature around 150 °C. When tested in nitrogen atmosphere all oils showed very similar thermal stability. Accelerated oxidation tests using the Rancimat method were performed at two temperatures 110 °C and 150 °C. Results are in good agreement with TG measurements where the lowest oxidation stability displayed hemp oil (3 h at 110 °C) and sunflower oil (4.7 h at 110 °C). Also, DSC was used to study high and low temperature properties of oils.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Kemijsko inženjerstvo, Temeljne tehničke znanosti

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