THE ASSESMENT OF OXIDATIVE STABILITY AND MELTING
CHARACTERISTIC OF PALM OIL AND COCOA BUTTER
1
WULS-SGGW, Faculty of Food Sciences
Publication date: 2021-07-06
2019;(596):45-54
KEYWORDS
ABSTRACT
Two kinds of fats were investigated in this study: palm oil and cocoa butter.
Cocoa butter is one of the most precious and useful vegetable fat obtained from the cocoa
beans. Palm oil is an edible vegetable oil high in saturated fats and free of trans fats. A lot of
methods for determining oxidative stability are known. Differential Scanning Calorimetry
is in the group of thermoanalytical methods and allows the determination of oxidation parameters without the need for chemicals substances. With the use of DSC, polythermal and
isothermal research can be carried out. The aim of this research was to analyse the oxidative
stability of cocoa butter and palm oil. The kinetics parameters: activation energy (Ea), preexponential factor Z were investigated with used differential scanning calorimetry (DSC).
The initial temperature (onset) and maximum temperature (final) of oxidation process, and
melting characteristic for both lipids were determined by DSC. The kinetics parameters,
temperatures (onset and maximum) were investigated at oxygen atmosphere. The melting
characteristic was investigated at nitrogen atmosphere. Calibration was done with indium
standards. The averages from measurements of Ton and Tmax for each lipid at a given temperature were determined as the intersection of the extrapolated baseline and the tangent
line (leading edge) of the recorded exotherm. The range of temperatures during determine
melting characteristic were –80 to 80°C. If the heating rate of the system was constant for
the test conditions, then the temperatures obtained: Ton and Tmax were characteristic of the
system and could be used as parameters differentiating the resistance (stability) of fats and
oils to thermal decomposition. Palm oil was characterized by a lower activation energy at
onset temperature than cocoa butter, it may be due to the fact that palm oil was unrefined
and had a greater amount of pollutions such as e.g. free fatty acids and incomplete triacylglycerols. The course of melting characteristic for cocoa butter and palm oil were different.
The differences in the melting characteristic for the lipids tested can be attributed to their
different composition of triacylglycerols.
REFERENCES (24)
1.
Albuquerque T., Costa H., Silva M., Oliveira M., 2019. Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil? Trends Food Sci Tech. DOI 10.1016/j.tifs.2019.01.005.
2.
Arain S., Sherazi S., Bhanger M., Talpur F., Mahesar S., 2009. Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods. Thermochim Acta 484, 1–3.
3.
Beckett S., 2000. The Science of Chocolate. The Royal Society of Chemistry 11–195.
4.
Drozdowski B., 2000. Lipidy. Charakterystyka ogólna tłuszczów jadalnych. W: Z. Sikorski (red.), Chemia żywności. Wydawnictwo Naukowo-Techniczne, Warszawa.
5.
Farhoosh R., Niazmand R., Rezaei M., Sarabi M., 2008. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. Eur J Lipid Sci Technol. 110, 587–592.
6.
Flynn J., Wall L., 1966. A quick direct method for determination of activation energy from thermogravimetric data. J Polym Sci Pol Lett. 4,323–328.
7.
Górska A., Ostrowska-Ligęza E., Wirkowska M., Bryś J., 2011. Ocena parametrów utleniania kwasu linolowego z wykorzystaniem różnicowej kalorymetrii skaningowej. ZNTJ 2(75), 106–114.
8.
Kowalska M., Aljewicz M., Mroczek E., Cichosz G., 2012. Olej palmowy – tańsza i zdrowsza alternatywa. Bromatol Chem Toksyk. 45, 171–180.
9.
Litwinienko G., Kasprzycka-Guttman T., 1998. A DSC study on thermooxidation kinetics of mustard oil. Thermochim. Acta. 319, 185–191.
10.
Małecka M., 1995. Składniki frakcji nietriacyloglicerolowej olejów roślinnych jako przeciwutleniacze. Tł Jad. 30(3), 123–130.
11.
Micić D., Ostojić S., Simonović M., Krstić M., Pezo L., Simonović B., 2015. Kinetics of blackberry and raspberry seed oils oxidation by DSC. Thermochim. Acta. 601, 39–44.
12.
Niewiadomski H., 1984. Surowce tłuszczowe. Wydawnictwo Naukowo-Techniczne, Warszawa.
13.
Ostrowska-Ligęza E., Kowalski B., Wirkowska M., 2009. Termokinetyczna analiza tłuszczu z kukurydzy z wykorzystaniem różnicowej kalorymetrii skaningowej. ZNTJ 1(62), 128–139.
14.
Ostrowska-Ligęza E., Bekas W., Kowalska D., Łobacz M., Wroniak M., Kowalski B., 2010. Kinetics of commercial olive oil oxidation: Dynamic differental scanning calorimetry and Rancimat studies. Eur J Lipid Sci Technol. 112, 268–274.
15.
Ozawa T., 1970. Kinetic analysis of derivative curves in thermal analysis. J Therm Anal 2, 301–324.
16.
Pan P., Kai B., Dong T., Inoue Y., 2007. Polymorphous crystallization and multiple melting behaviour of poly(l-lactide). Molecular Weight Dependence. Macromolecules 40, 6898–6905.
17.
Pardauil J., Souza L., Molfetta L., Zamian J., Filho G., da Costa C., 2011. Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area. Bioresource Technol. 102, 5873–5877.
18.
Qi B., Zhang Q., Sui X., Wang Z., Li Y., Jiang L., 2016. Differential scanning calorimetry studyAssessing the influence of composition of vegetable oils on oxidation. Food Chem. 194, 601–607.
19.
Roy S., Sarma B., Nangia A., Wagner M., Riesen R., 2007. The characterization of polymorphs by thermal analysis. Mettler Toledo User Com. 25, 9–13.
20.
Smiddy M., Huppertz T., Ruth S. van, 2012. Triacylglycerol and melting profiles of milk fat from several species. Int. Dairy J. 24, 64–69.
21.
Sun Y., Dai C., Shi S., Zheng Y., Wei W., Cai D., 2018. Composition analysis and antioxidant activity of essential oils, lipids and polysaccharides in different phenotypes of Lepidium meyenii. J. Chromatogr. B. 1099, 25–33.
22.
Szajdek A., Borowska J., 2004. Właściwości przeciwutleniające żywności pochodzenia roślinnego. Żywn. Nau. Tech. Jak. 4(41), 5–28.
23.
Wirkowska M., Bryś J., Kowalski B., 2008. Wpływ aktywności wody na stabilność hydrolityczną i oksydatywną tłuszczu wyekstrahowanego z ziaren kukurydzy. Żywn. Nau. Tech. Jak. 5(60), 273–281.
24.
Wirkowska M., Ostrowska-Ligęza E., Górska A., Koczoń P., 2012. Thermal properties of fats extracted from powdered baby formulas. J. Therm. Anal. Calorim. 110, 137–143.
| ISSN: | 0084-5477 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
