Study on the Autoxidation Kinetics of Fat Components by Differential Scanning Calorimetry. 2. Unsaturated Fatty Acids and Their Esters

2000 ◽  
Vol 39 (1) ◽  
pp. 13-17 ◽  
Author(s):  
Grzegorz Litwinienko ◽  
Teresa Kasprzycka-Guttman
Keyword(s):  
Fatty Acids ◽  
Differential Scanning Calorimetry ◽  
Unsaturated Fatty Acids ◽  
Scanning Calorimetry ◽  
Kinetics Of

Origin of Characteristic Properties of Natural Rubber—Synergistic Effect of Fatty Acids on Crystallization of cis-1,4-Polyisoprene: I, Saturated and Unsaturated Fatty Acids

1996 ◽  
Vol 69 (4) ◽  
pp. 600-607 ◽  
Author(s):  
Seiichi Kawahara ◽  
Naoyuki Nishiyama ◽  
Takashi Kakubo ◽  
Yasuyuki Tanaka
Keyword(s):  
Fatty Acids ◽  
Differential Scanning Calorimetry ◽  
Linoleic Acid ◽  
Methyl Linoleate ◽  
Stearic Acid ◽  
Natural Rubber ◽  
Unsaturated Fatty Acids ◽  
Crystallization Rate ◽  
Scanning Calorimetry ◽  
In Cis

Abstract The influence of stearic acid, linoleic acid and their methylesters on crystallization of synthetic cis-1,4-polyisoprene was investigated at the isothermal crystallization temperature of −25°C by means of differential scanning calorimetry and dilatometry. The overall crystallization rate of cis-1,4-polyisoprene increased in step with increasing stearic acid content, while the glass transition temperature of cis-1,4-polyisoprene did not change with the additive level. The addition of 1 wt % stearic acid or methyl stearate showed an acceleration effect on the initial crystallization of the polymer, while 1 wt % linoleic acid or methyl linoleate suppressed the initial crystallization. Coexistence of stearic acid and linoleic acid or stearic acid and methyl linoleate in cis-1,4-polyisoprene gave rise to a dramatic increase in the overall crystallization rate of the polymer. The characteristic properties of natural rubber were revealed to be related to the specific ratio of miscible fatty acids to immiscible fatty acids in natural rubber.

scholarly journals Fat Fraction Qualitative Characteristics for Oat-Based Products

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 93
Author(s):  
Agata Górska ◽  
Rita Brzezińska ◽  
Klaudia Chojnacka ◽  
Joanna Bryś ◽  
Ewa Ostrowska-Ligęza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Differential Scanning Calorimetry ◽  
Unsaturated Fatty Acids ◽  
Food Product ◽  
Scanning Calorimetry ◽  
Important Indicator ◽  
Pressure Differential Scanning Calorimetry ◽  
Fat Fraction ◽  
Qualitative Characteristics

Oat-based products are characterized by high fat content with a favorable fatty acid composition. It is of great importance to control the quality of fat fraction as an important indicator of food product safety. The aim of this study was to analyze fat isolated from whole grain oatmeal, mountain oatmeal, and instant oatmeal. We determined the composition of fatty acids and the distribution of fatty acids in triacylglycerol positions using gas chromatography. The oxidative stability of the tested fat was evaluated using pressure differential scanning calorimetry. Melting profiles were determined by differential scanning calorimetry. It was found that fat isolated from oat products is a rich source of unsaturated fatty acids. In the sn-2 position of triacylglycerols, the highest share of oleic acid was found. The fat was characterized by the highest proportion of linoleic acid in the sn-1,3 positions of the triacylglycerols. It was observed that the induction time of oxidation process of fat reached the values of 28.79 min–39.07 min in a test conducted at 120 °C and 5.84 min–7.37 min at 140 °C. The analyzed melting profiles showed the presence of peaks indicating the presence of low-melting triacylglycerols containing mainly unsaturated fatty acids.

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