Detection of oxidation in extra virgin olive, hemp oil and pumpkin oil by DSC, TGA and FTIR techniques (CROSBI ID 684345)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Faraguna, Fabio ; Lilić, Matea ; Konjević, Lucija ; Blažek, Dijana ; Blažic, Roko ; Vidović, Elvira ; Jukić, Ante
engleski
Detection of oxidation in extra virgin olive, hemp oil and pumpkin oil by DSC, TGA and FTIR techniques
Extra virgin olive oil, hemp oil and pumpkin oil were isothermally heated in oxygen atmosphere and change in heat flow was measured by DSC. Start of oxidation was detected by an exothermic increase of isotherm which started at 9 min for hemp oil, 14 min for pumpkin oil and at 65 min for extra virgin olive oil. Amount of oxidation for different oils was determined by TGA measurements in air where an increase in mass was detected for all oils. The highest increases of mass, due to oxidation, had hemp oil, while the lowest was observed for extra virgin olive oil. For all oils standard Rancimat test was also performed at 110 °C and 150 °C. The results are in agreement with DSC and TGA results indicating that extra virgin olive oil has the highest oxidation stability. Virgin samples, samples after Rancimate test at 110 °C/150 °C and fully oxidized samples were analysed by FTIR. Change due to decrease of double bonds (at 3006 cm-1) and increase of oxidized products (at 1740-1720 cm-1) was observed.
DSC ; TGA ; Rancimat ; oil oxidation stability
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Podaci o prilogu
28-28.
2019.
objavljeno
10.5281/zenodo.3530674
Podaci o matičnoj publikaciji
OPORPH 2019, Book of Abstracts
Ćatić, Sead ; Begić, Sabina
Tuzla: Tehnološki fakultet Univerziteta u Tuzli
Podaci o skupu
VI International Scientific-professional Symposium Environmental resources, sustainable development and food production (OPORPH 2019)
poster
14.11.2019-15.11.2019
Tuzla, Bosna i Hercegovina