Comparative study on oxidative decomposition behavior of vegetable oils and its correlation with iodine value using thermogravimetric analysis.
A comparative study of oxidative decomposition behavior of a wide range of vegetable oils and its correlation to iodine value (IV) using thermogravimetric analysis (TGA) was described. The oxidative decomposition of saturated fatty acids shows weight loss before 385 degrees C while oxidative decomposition of unsaturated fatty acids shows lower rate of weight loss (dWt/dt) compared to saturated fatty acids due to the oxidation process ('up taking ' of oxygen) involving breaking down of double bond to form primary and secondary oxidation products, which leads to some weight gain in the sample before being decomposed. The relative differences in the dWt/dt (%/min) of the both fatty acids give different decomposition steps in TGA thermogram, enabling IV to be determined through the percentage weight loss of saturated fatty acids per 100% of total sample weight (excluding weight loss from moisture and volatile compounds). Therefore, TGA method can be used as an alternative method for IV determination with no sample pre-dilution and solvent consumption. Using the TGA methods, good correlation (r = 0.9889) with standard AOCS method was achieved.
Saad
Bahruddin
B
School of Chemical Sciences, Universiti Sains Malaysia, Penang, MALAYSIA.
Wai
Wan Tatt
WT
Lim
Boey Peng
BP
D005227:Fatty Acids / Q000032:analysis; D007455:Iodine / Q000032:analysis*; D008970:Molecular Weight; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D013818:Thermogravimetry
D005227:Fatty Acids; D010938:Plant Oils; D007455:Iodine