title: Differential scanning calorimetry study--assessing the influence of composition of vegetable oils on oxidation.
abstract: The thermal oxidation of eight different vegetable oils was studied using differential scanning calorimetry (DSC) under non-isothermal conditions at five different heating rates (5, 7.5, 10, 12.5, and 15°C/min), in a temperature range of 100-400°C. For all oils, the activation energy (Ea) values at Tp were smaller than that at Ts and Ton. Among all the oils, refined palm oil (RPO) exhibited the highest Ea values, 126.06kJ/mol at Ts, 134.7kJ/mol at Ton, and 91.88kJ/mol at Tp. The Ea and reaction rate constant (k) values at Ts, Ton, and Tp were further correlated with oil compositions (fatty acids and triacylglycerols) using Pearson correlation analysis. The rate constant (k) and Ea of all oils exhibited varying correlations with FAs and TAGs, indicating that the thermal oxidation behaviors were affected by oil compositions.
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
authors.forename: Baokun
authors.initials: B
authors.lastname: Qi
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
authors.forename: Qiaozhi
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
authors.forename: Xiaonan
authors.initials: X
authors.lastname: Sui
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
authors.forename: Zhongjiang
authors.initials: Z
authors.lastname: Wang
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China. Electronic address: liyanghuangyu@163.com.
authors.forename: Yang
authors.initials: Y
authors.lastname: Li
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China. Electronic address: jlzname@163.com.
authors.forename: Lianzhou
authors.initials: L
authors.lastname: Jiang
mesh_terms: D002152:Calorimetry, Differential Scanning / Q000379:methods*; D005227:Fatty Acids / Q000737:chemistry*; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D014280:Triglycerides / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D014280:Triglycerides
keywords: Differential scanning calorimetry; Fatty acid; Kinetic analysis; Lipid oxidation; Triacylglycerol; Vegetable oil