Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods

2009 ◽  
Vol 484 (1-2) ◽  
pp. 1-3 ◽  
Author(s):  
Sarfraz Arain ◽  
S.T.H. Sherazi ◽  
M.I. Bhanger ◽  
Farah N. Talpur ◽  
S.A. Mahesar
Keyword(s):  
Differential Scanning Calorimetry ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Seed Oil ◽  
Stability Assessment ◽  
Scanning Calorimetry ◽  
Bauhinia Purpurea

scholarly journals The Application of Differential Scanning Calorimetry As a Mean to Determine the Oxidative Stability of Vegetable Oils and its Comparison with Rancimat

2015 ◽  
Vol 31 (3) ◽  
pp. 1389-1394 ◽  
Author(s):  
Yousef Ramezan ◽  
Mehrdad Ghavami ◽  
Manochehr Bahmaei ◽  
Mohammad Givianrad ◽  
Amir Hemmasi
Keyword(s):  
Differential Scanning Calorimetry ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Scanning Calorimetry

Use of Pressurized Differential Scanning Calorimetry (PDSC) to Evaluate Effectiveness of Additives in Vegetable Oil Lubricants

2003 ◽  
Author(s):  
Kraipat Cheenkachorn ◽  
Wallis A. Lloyd ◽  
Joseph M. Perez
Keyword(s):  
Differential Scanning Calorimetry ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Oxidative Degradation ◽  
Surface Reactivity ◽  
Oleic Acid Content ◽  
Scanning Calorimetry ◽  
Composition Factors ◽  
Temperature Surface ◽  
Additive Effectiveness

Use of renewable resources to replace petroleum base stocks in lubricants is attractive. Research on additives enhanced by current advances in genetic and chemical modifications has resulted in improved oxidative stability of vegetable oils. Like most oxidation processes, the oxidative degradation of vegetable oils is complex. The auto-oxidation free radical mechanisms and hydroperoxide theories of oxidation have been well studied. Factors that influence the degradation of oils include temperature, surface reactivity, rates of formation of radicals, chemical composition factors such as olefin and aromatic content and additive effectiveness. This uses pressurized differential scanning calorimetry to evaluate the oxidative stability of four biodegradable fluids with and without additives. The oleic acid content of the four fluids ranged from 83 to 23 percent. Reaction kinetics are used to explain observed differences in phase transformation and polymerization reactions. Additive selection to obtain maximum effectiveness in the base stocks is reported.

Comparative analysis of polysaccharide properties and their effect on oxidative stability of food emulsions

2021 ◽  
pp. 50-53
Author(s):  
Варужан Амбарцумович Саркисян ◽  
Юлия Владимировна Фролова ◽  
Роман Владимирович Соболев ◽  
Алла Алексеевна Кочеткова
Keyword(s):  
Differential Scanning Calorimetry ◽  
Comparative Analysis ◽  
Oxidative Stability ◽  
Potato Starch ◽  
Locust Bean Gum ◽  
Scanning Calorimetry ◽  
Multivariate Statistical ◽  
Food Ingredients ◽  
Food Emulsions ◽  
Locust Bean

Полисахариды являются многофункциональными пищевыми ингредиентами, применяемыми в различных типах пищевых продуктов. Особый интерес вызывает изучение роли полисахаридов в качестве потенциальных про- или антиоксидантов в составе пищевых эмульсий. Основным недостатком традиционных способов оценки развития окислительных процессов в эмульсиях является необходимость предварительной экстракции жировой фазы, что может сопровождаться искажением реальных значений показателей окисления. В данной работе влияние полисахаридов на окислительную стабильность эмульсий изучено при помощи реактора окислительной устойчивости Oxitest, который позволяет проводить прямое измерение потребления кислорода в процессе окисления липидов, тем самым исключая необходимость экстракции и повышая достоверность полученных данных. Проведен сравнительный анализ 6 различных полисахаридов (альгинат натрия, i-каррагинан, камедь рожкового дерева, пектин амидированный, пектин высокоэтерифицированный, картофельный крахмал) в составе пищевых эмульсий. Методами ИК-Фурье спектроскопии и дифференциально-сканирующей калориметрии охарактеризованы состав и свойства исходных полисахаридов. Изучена вязкость 0,5%-ных растворов полисахаридов при помощи метода ротационной вискозиметрии. В результате проведенного анализа полисахаридов выявлены и охарактеризованы основные отличия в колебательных спектрах поглощения функциональных групп. Методом дифференциально-сканирующей калориметрии определены энтальпии теплового эффекта отделения влаги и начала термической деградации полисахаридов. Проведен многомерный статистический анализ полученных данных, выявивший основные закономерности между структурой и свойствами полисахаридов в составе эмульсий. Наибольшую окислительную стабильность проявили эмульсии на основе камеди рожкового дерева и амидированного пектина. Polysaccharides are multifunctional food ingredients used in various types of food products. The role of polysaccharides as potential pro- or antioxidants in food emulsions is of particular interest is. The main drawback of traditional methods for assessing the development of oxidative processes in emulsions is the need for preliminary extraction of the fat phase, which may be accompanied by a distortion of the real values of oxidation indices. In this work, the effect of polysaccharides on the oxidative stability of emulsions was studied using the Oxitest oxidative stability reactor, which allows the direct measurement of oxygen consumption during lipid oxidation, thereby eliminating the need for extraction and increasing the reliability of the obtained data. Comparative analysis of 6 different polysaccharides (sodium alginate, i-carrageenan, locust bean gum, amidated pectin, highly esterified pectin, potato starch) in food emulsions was performed. The composition and properties of the initial polysaccharides were characterized by FTIR spectroscopy and differential scanning calorimetry methods. The viscosity of 0.5% solutions of polysaccharides was studied using the rotary viscometry method. The analysis of polysaccharides revealed and characterized the main differences in the vibrational absorption spectra of functional groups. The enthalpies of the thermal effect of moisture separation and the beginning of thermal degradation of polysaccharides were determined by differential scanning calorimetry. A multivariate statistical analysis of the obtained data revealed the main relations between the structure and properties of polysaccharides in emulsions. Emulsions based on locust bean gum and amidized pectin exhibited the highest oxidative stability.

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