Comparative Study of Vegetable Oils Oxidative Stability using DSC and Rancimat Methods
- 2 January 2021
- journal article
- research article
- Published by Egypts Presidential Specialized Council for Education and Scientific Research in Egyptian Journal of Chemistry
- Vol. 64 (1), 299-312
- https://doi.org/10.21608/ejchem.2021.51238.3051
Abstract
A comparative study was carried out to evaluate and compare the oxidative stability of vegetable oils (olive, corn and sunflower) in Egypt, through evaluation of accelerated oxidation at four different isothermal temperatures (110, 120, 130, 140 °C) using two different instruments: a differential scanning calorimeter (DSC) and a Rancimat instrument, taking into account the physicochemical quality characteristics and relationships between oxidative stability and fatty acid composition of oils. The Rancimat instrument was set at the four different isothermal temperatures with an air flow 20 L/h and measures the induction period (IP) of the selected oils. The differential scanning calorimetry (DSC) technique involved accelerated oxidation of oil samples in an air flow of 60 ml/min in DSC cell set at four different isothermal temperatures. A rapid increase in evolved heat was observed with the appearance of a sharp exothermic curve during initiation of the oxidation reaction. From the resulting exothermic curve, the onset of oxidation time (To) was determined graphically by the DSC instrument. There was an excellent correlation (p < 0.0001) found between DSC (T0) values and Rancimat (IP) measurements where the Pearson correlation coefficient (>0.98) between the two methods with coefficient of determination (R2 >0.89) for DSC independent of the vegetable oil source, imply that DSC can be recommended as an alternative appropriate objective method for assessing the oxidative stability of vegetable oils because of its simplicity, absence of toxic chemicals, small amount of sample and time-saving nature and could be easily used for routine analysis in oils and fats industry.Keywords
This publication has 24 references indexed in Scilit:
- Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidationFood Chemistry, 2016
- Multivariate Analysis for Kinetic Modeling of Oxidative Stability and Shelf Life Estimation of Sunflower Oil Blended with Sage (Salvia officinalis) Extract Under Rancimat ConditionsFood and Bioprocess Technology, 2014
- Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditionsLWT, 2013
- Determination of the oxidative stability by DSC of vegetable oils from the Amazonian areaBioresource Technology, 2011
- Relation Between Oxidative Stability and Composition in Argentinian Olive OilsJournal of Oil & Fat Industries, 2010
- Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrumentEuropean Journal of Lipid Science and Technology, 2009
- Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methodsThermochimica Acta, 2009
- Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditionsEuropean Journal of Lipid Science and Technology, 2008
- Relationship of Rancimat method values at varying temperatures for virgin olive oilsZeitschrift für Lebensmittel-Untersuchung und Forschung, 2005
- Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetryFood Chemistry, 2004