Journal of Food Technology

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Thermal Stability of Edible Oils by Thermal Analysis

J.C.O. Santos and A.G. Souza
Page: 79-81 | Received 21 Sep 2022, Published online: 21 Sep 2022

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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 . Thermal Stability of Edible Oils by Thermal Analysis.
DOI: https://doi.org/10.36478/jftech.2007.79.81
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.79.81