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Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils

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Abstract

Thermoanalytical, kinetic and rheological parameters of commercial edible oils were evaluated. The thermal decomposition of the oils occurred in three steps, due to polyunsaturated, monounsaturated and saturated fatty acids decomposition, respectively. According to the temperature of the beginning of the decomposition, the following stability order was observed: corn (A)>corn>sunflower (A)>rice>soybean>rapeseed (A)>olive>rapeseed>sunflower (A - artificial antioxidants). Kinetic parameters were obtained using Coats-Redfern and Madhusudanan methods and presented good correlation. According to the activation energy of the first thermal decomposition event, obtained of Coats-Redfern' method, the following stability order is proposed: sunflower>corn>rice>soybean>rapeseed>olive. In relation to rheological properties, a Newtonian behavior was observed and no degradation occurred in the temperature range studied.

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Authors and Affiliations

  1. Departamento de Química, CCT, Universidade Estadual da Paraíba Bodocongó, 58109 - 790, Campina Grande, PB, Brazil

    J. C. O. Santos

  2. LTM, Departamento de Química, CCEN, Universidade Federal da Paraíba, 58059-900, Joăo Pessoa, Paraíba, Brazil

    I. M. G. Santos, M. M. Conceiçăo, S. L. Porto, M. F. S. Trindade & A. G. Souza

  3. Departamento de Engenharia Química, CCT, Universidade Federal de Campina Grande, Campina Grande, PB, Brazil

    S. Prasad

  4. Departamento de Química, CCEN, Universidade Federal do Rio Grande Norte, Natal, RN, Brazil

    V. J. Fernandes Jr. & A. S. Araújo

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  1. J. C. O. Santos
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  2. I. M. G. Santos
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  3. M. M. Conceiçăo
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  4. S. L. Porto
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  5. M. F. S. Trindade
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  6. A. G. Souza
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  7. S. Prasad
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  8. V. J. Fernandes Jr.
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  9. A. S. Araújo
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Correspondence to J. C. O. Santos.

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Santos, J.C.O., Santos, I.M.G., Conceiçăo, M.M. et al. Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils. Journal of Thermal Analysis and Calorimetry 75, 419–428 (2004). https://doi.org/10.1023/B:JTAN.0000027128.62480.db

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  • DOI: https://doi.org/10.1023/B:JTAN.0000027128.62480.db

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