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Comparison of olive, corn, soybean and sunflower oils by PDSC

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Abstract

Vegetable oils of different types and qualities are widely used in homemade cooking and food industry. Most of the safety concerns were related to possible oxidation processes produced at the relatively high temperatures used when frying. Thus, the thermal stability to oxidation is an important parameter for edible oils. Oils from the Arbequina, Picual, Hojiblanca and Cornicabra olive varieties, corn, soybean and sunflower are studied in this work by means of pressure differential scanning calorimetry (PDSC). The general aim of this work is to evaluate the thermooxidative stability of these vegetable oils by the ASTM onset oxidation temperature (OOT) method. In addition, the ability of some parameters to identify different oils and some relations between the chemical composition and the OOT results are investigated.

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Acknowledgements

The first, second, fourth and fifth authors acknowledge the Spanish Ministerio de Ciencia e Innovación for the provision of funds MTM2008-00166.

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Authors and Affiliations

  1. Escola Politécnica Superior, University of A Coruña, Avda. Mendizábal s/n, 15403, Ferrol, Spain

    Jorge López-Beceiro, Ramón Artiaga, Javier Tarrío-Saavedra, Salvador Naya & José Luis Mier

  2. TA Instruments, Avda. Europa, 21. Parque Empresarial La Moraleja, 28108, Alcobendas, Madrid, Spain

    Carlos Gracia

Authors
  1. Jorge López-Beceiro
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  2. Ramón Artiaga
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  3. Carlos Gracia
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  4. Javier Tarrío-Saavedra
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  5. Salvador Naya
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  6. José Luis Mier
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Correspondence to Jorge López-Beceiro.

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López-Beceiro, J., Artiaga, R., Gracia, C. et al. Comparison of olive, corn, soybean and sunflower oils by PDSC. J Therm Anal Calorim 104, 169–175 (2011). https://doi.org/10.1007/s10973-010-1165-2

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  • DOI: https://doi.org/10.1007/s10973-010-1165-2

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