TY  - JOUR
AU  - Micić, Darko M.
AU  - Ostojić, Sanja B.
AU  - Simonovic, Mladen B.
AU  - Krstić, Gordana B.
AU  - Pezo, Lato
AU  - Simonovic, Branislav R.
PY  - 2015
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1658
AB  - 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.
PB  - Elsevier Science Bv, Amsterdam
T2  - Thermochimica Acta
T1  - Kinetics of blackberry and raspberry seed oils oxidation by DSC
VL  - 601
SP  - 39
EP  - 44
DO  - 10.1016/j.tca.2014.12.018
ER  - 

@article{
author = "Micić, Darko M. and Ostojić, Sanja B. and Simonovic, Mladen B. and Krstić, Gordana B. and Pezo, Lato and Simonovic, Branislav R.",
year = "2015",
abstract = "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.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Thermochimica Acta",
title = "Kinetics of blackberry and raspberry seed oils oxidation by DSC",
volume = "601",
pages = "39-44",
doi = "10.1016/j.tca.2014.12.018"
}

Micić, D. M., Ostojić, S. B., Simonovic, M. B., Krstić, G. B., Pezo, L.,& Simonovic, B. R.. (2015). Kinetics of blackberry and raspberry seed oils oxidation by DSC. in Thermochimica Acta
Elsevier Science Bv, Amsterdam., 601, 39-44.
https://doi.org/10.1016/j.tca.2014.12.018

Micić DM, Ostojić SB, Simonovic MB, Krstić GB, Pezo L, Simonovic BR. Kinetics of blackberry and raspberry seed oils oxidation by DSC. in Thermochimica Acta. 2015;601:39-44.
doi:10.1016/j.tca.2014.12.018 .

Micić, Darko M., Ostojić, Sanja B., Simonovic, Mladen B., Krstić, Gordana B., Pezo, Lato, Simonovic, Branislav R., "Kinetics of blackberry and raspberry seed oils oxidation by DSC" in Thermochimica Acta, 601 (2015):39-44,
https://doi.org/10.1016/j.tca.2014.12.018 . .