Thermooxidative stability of vegetable oils refined by steam vacuum distillation and by molecular distillation

European Journal of Lipid Science and Technology

Volumn 112, Issue 11, 2010, Pages 1236-1240

  Šimon, Peter ^a   Cvengroš, Ján ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Differential scanning calorimetry; Molecular evaporator; Oxidative stability; Physical refining; Vegetable oils

Indexed keywords

ARRHENIA; BRASSICA NAPUS; HELIANTHUS;

EID: 78349234646     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201000038     Document Type: Article

References (26)

1. Pokornỳ, J., Antioxidants in food preservation. in: Rahman, S. M. (Ed.), Handbook of Food Preservation, Chapter 10, Marcel Dekker, N. Y. 1999, pp. 309- 337.
2. White, P. J., Flavor quality of fats and oils. in: O'Brien, R. D., Farr, W. E., Wan P. J. (Eds.), Introduction of Fats and Oils Technology, 2nd edition, Chapter 18, 2000, AOCS Press, Champaign, IL pp. 341- 370.
3. Kowalski, B., Ratusz, K., Miciula, A., Krygier, K., Monitoring of rapeseed oil autooxidation with a pressure DSC. Thermochim. Acta 1997, 307, 117- 121.
4. Kowalski, B., Ratusz, K., Kowalska, D., Bekas, W., Determination of the oxidative stability of vegetable oils by DSC and Rancimat measurements. Eur. J. Lipid Sci. Technol. 2004, 106, 165- 169.
5. Adhvaryu, A., Erhan, S. Z., Liu, Z. S., Perez, J. M., Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetable using pressurized DSC and nuclear magnetic resonance spectroscopy. Thermochim. Acta 2000, 364, 87- 97.
6. Velasco, J., Andersen, M. L., Skibsted, L. H., Evaluation of oxidative stability by monitoring the tendency to radical formation. A comparison of ESR spectroscopy with the Rancimat method and DSC. Food Chem. 2004, 85, 623- 632.
7. Litwinienko, G., Daniluk, A., Kasprzycka-Guttman, T., Study on autooxidation kinetics of fats by DSC. 1. Saturated C12-C18 fatty acids and their esters. Ind. Eng. Chem. Res. 2000, 39, 7- 12.
8. Ulkowski, M., Musialik, M., Litwinienko, G., Use of DSC to study lipid oxidation. 1. Oxidative stability of lecithin and linolenic acid. J. Agric. Food Chem. 2005, 53, 9073- 9077.
9. Šimon, P., Kolman, L., Niklová, I., Schmidt, Š., Analysis of the induction period of oxidation of edible oils by DSC. J. Am. Oil Chem. Soc. 2000, 77, 639- 642.
10. Tan, C. P., Che Man, Y. B., DSC analysis for monitoring the oxidation of heated oils. Food Chem. 1999, 67, 177- 184.
11. Tan, C. P., Che Man, Y. B., Selamat, J., Yussof, M. S. A., Comparative studies of oxidative stability of edible oils by DSC and oxidative stability index methods. Food Chem. 2002, 72, 385- 389.
12. Tan, C. P., Che Man, Y. B., Selamat, J., Yussof, M. S. A., Application of Arrhenius kinetics to evaluate oxidative stability of vegetable oils by isothermal DSC. J. Am. Oil Chem. Soc. 2001, 78, 1133- 1138.
13. Anwar, F., Bhanger, M. I., Kazi, T. G., Relationship between Rancimat and active oxygen method values at varying temperatures for several oils and fats. J. Am. Oil Chem. Soc. 2003, 80, 151- 155.
14. Forster, A., Harper, A. J., Physical refining. J. Am. Oil Chem. Soc. 1983, 60, 265- 271.
15. Dudrow, F. A., Deodorization of edible oil. J. Am. Oil Chem. Soc. 1983, 60, 272- 274.
16. Cvengroš, J., Physical refining of edible oils. J. Am. Oil Chem. Soc. 1995, 72, 1193- 1196.
17. Holló, J., Kurucz, É., Boródi, A., The Applications of Molecular Distillation, Akadémiai Kiadó, Budapest 1971, pp. 98- 108.
18. Cvengroš, J., Laboratory molecular evaporators. Chem. Prum. 1990, 40, 135- 140.
19. Šimon, P., Kolman, L., DSC study of oxidation induction periods. J. Therm. Anal. Calorim. 2001, 64, 813- 820.
20. Šimon, P., Induction periods - Theory and applications. J. Therm. Anal. Calorim. 2006, 84, 263- 270.
21. Polavka, J., Paligová, J., Cvengroš, J., Šimon, P., Oxidation stability of methyl esters studied by differential thermal analysis and Rancimat. J. Am. Oil Chem. Soc. 2005, 82, 519- 524.
22. Šimon, P., Polavka, J., Thermooxidative degradation of dried milk studied by non-isothermal thermogravimetry. J. Food Nutr. Res. 2006, 45, 166- 170.
23. Šimon, P., Hynek, D., Malíková, M., Cibulková, Z., Extrapolation of accelerated thermooxidative tests to lower temperatures applying non-Arrhenius temperature functions. J. Therm. Anal. Calorim. 2008, 93, 817- 821.
24. Šimon, P., Single-step kinetics approximation employing non-Arrhenius temperature functions. J. Therm. Anal. Calorim. 2005, 79, 703- 708.
25. Buzás, I., Simon, J., Holló, J., Effect of the experimental conditions on the thermooxidative behaviour of vegetable oils. J. Therm. Anal. 1977, 12, 397- 405.
26. Buzás, I., Kurucz, E., Holló, J., Study of the thermooxidative behavior of edible oils by thermal analysis. J. Am. Oil Chem. Soc. 1979, 56, 685- 688.