Naslov
Detection of oxidation in extra virgin olive, hemp oil and pumpkin oil by DSC, TGA and FTIR techniques

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

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

Izvornik
OPORPH 2019, Book of Abstracts / Ćatić, Sead ; Begić, Sabina - Tuzla : Tehnološki fakultet Univerziteta u Tuzli, 2019, 28-28

Skup
VI International Scientific-professional Symposium Environmental resources, sustainable development and food production (OPORPH 2019)

Mjesto i datum
Tuzla, Bosna i Hercegovina, 14.11.2019. - 15.11.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
DSC ; TGA ; Rancimat ; oil oxidation stability

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Kemijsko inženjerstvo, Temeljne tehničke znanosti

POVEZANOST RADA