Kinetics of blackberry and raspberry seed oils oxidation by DSC
Само за регистроване кориснике
2015
Аутори
Micić, Darko M.Ostojić, Sanja B.
Simonovic, Mladen B.
Krstić, Gordana B.
Pezo, Lato
Simonovic, Branislav R.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Raspberry seed oil / Blackberry seed oil / Oxidative stability / Oxidation kinetics / DSCИзвор:
Thermochimica Acta, 2015, 601, 39-44Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- Утицај сорте и услова гајења на садржај биоактивних компоненти јагодастог и коштичавог воћа и добијање биолошки вредних производа побољшаним и новим технологијама (RS-MESTD-Technological Development (TD or TR)-31093)
- Осмотска дехидратација хране - енергетски и еколошки аспекти одрживе производње (RS-MESTD-Technological Development (TD or TR)-31055)
DOI: 10.1016/j.tca.2014.12.018
ISSN: 0040-6031
WoS: 000349508000006
Scopus: 2-s2.0-84919934850
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - 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 . .