Journal of Food Technology

Year: 2007
Volume: 5
Issue: 1
Page No. 79 - 81

Thermal Stability of Edible Oils by Thermal Analysis

Authors : J.C.O. Santos and A.G. Souza

Abstract: Thermal stability of commercial edible oils were investigated by non-isothermal Thermogravimetry/ Derivative Thermogravimetry (TG/DTG). Results obtained indicated that these parameters were dependent on composition of fatty acids, being influenced by the presence of natural and artificial antioxidants. According to the thermogravimetric curves, the following thermal stability sequence was suggested: corn>sunflower>soybean>rice>soybean+olive>sunflowe+olive>canola>olive.

How to cite this article:

J.C.O. Santos and A.G. Souza , 2007. Thermal Stability of Edible Oils by Thermal Analysis. Journal of Food Technology, 5: 79-81.

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