Kinetics of blackberry and raspberry seed oils oxidation by DSC
Authorized Users Only
2015
Authors
Micic, Darko M.
Ostojić, Sanja B.

Simonovic, Mladen B.
Krstić, Gordana B.

Pezo, Lato

Simonovic, Branislav R.
Article (Published version)

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Show full item recordAbstract
Differential scanning calorimetry (DSC) technique is used to study the oxidative stability of blackberry (R. fruticosus L., Cacak Thornless cultivar) and raspberry (Rubus idaeus L., Willamette cultivar) seed oils. Oxidative stability of the oil samples was studied in an oxygen atmosphere, isothermally at eight temperatures, T-i (110, 115, 120, 125, 130, 135, 140 and 145 degrees C) and non-isothermally at six heating rates, beta(i) (2, 5, 7.5, 10, 15, 20 degrees C/min). Fatty acid composition was analyzed by gas chromatography (GC MS). High content of essential fatty acids (linoleic and linolenic acid) was detected in both oils. Reaction rate constants (k) and activation energies (E-a) of oil oxidation process were calculated for both isothermal and non-isothermal conditions. Blackberry seed oil was shown to have greater oxidative stability than raspberry seed oil because of a smaller quantity of linolenic fatty acid. (C) 2014 Elsevier B.V. All rights reserved.
Keywords:
Raspberry seed oil / Blackberry seed oil / Oxidative stability / Oxidation kinetics / DSCSource:
Thermochimica Acta, 2015, 601, 39-44Publisher:
- Elsevier Science Bv, Amsterdam
Projects:
- Content of bioactive components in small and stone fruits as affected by cultivar specificities and growing conditions, and obtaining biologically valuable products by improved and newly developed technologies (RS-31093)
- Osmotic dehydration of food - energy and ecological aspects of sustainable production (RS-31055)
DOI: 10.1016/j.tca.2014.12.018
ISSN: 0040-6031