Assessment of the quality of heated oils by differential scanning calorimetry

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dc.contributor.authorGloria, H
dc.contributor.authorAguilera, JM
dc.date.accessioned2024-01-10T12:37:40Z
dc.date.available2024-01-10T12:37:40Z
dc.date.issued1998
dc.description.abstractDifferential scanning calorimetry (DSC) was used to follow changes in the thermal characteristics of commercial frying oils (sunflower seed, colza, and groundnut) during heating at 180 degrees C for up to 10 h. DSC tracings of oils scanned from 10 to -80 degrees C were characterized by a single crystallization peak (CP) at -43 to -48 degrees C. Heating of oils resulted in a progressive shift of the CP to lower temperatures and reduced enthalpies of crystallization (EC). The temperature of the CP decreased as much as 27 degrees C, and the EC was reduced by almost 90% after heating for 10 h. These changes in thermal characteristics correlated well with the appearance of polar compounds, the increase in viscosity, and color changes of the oil. DSC is a fast method of analysis, requires small samples (15-60 mg) with minimal preparation, and may be implemented directly in fried products.
dc.fechaingreso.objetodigital2024-04-23
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1021/jf9703664
dc.identifier.issn0021-8561
dc.identifier.urihttps://doi.org/10.1021/jf9703664
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76900
dc.identifier.wosidWOS:000073312000026
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero4
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final1368
dc.pagina.inicio1363
dc.publisherAMER CHEMICAL SOC
dc.revistaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.rightsacceso restringido
dc.subjectdifferential scanning calorimetry
dc.subjectoil
dc.subjectfrying
dc.subjectquality
dc.subjectenthalpy
dc.subjectviscosity
dc.subjectcolor
dc.subjectFRYING OILS
dc.subjectSTABILITY
dc.subjectFAT
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleAssessment of the quality of heated oils by differential scanning calorimetry
dc.typeartículo
dc.volumen46
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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