Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods
A comparative study was conducted to determine the oxidative stability of twelve different edible oils with two different instruments: a differential scanning calorimeter and an oxidative stability index (OSI) instrument. The OSI instrument temperature was set at 110 °C. The differential scanning ca...
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| Format: | Article |
| Language: | English |
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Elsevier
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112154/ http://psasir.upm.edu.my/id/eprint/112154/3/112154.pdf |
| _version_ | 1848865871008628736 |
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| author | Tan, C.P. Che Man, Y.B. Selamat, J. Yusoff, M.S.A. |
| author_facet | Tan, C.P. Che Man, Y.B. Selamat, J. Yusoff, M.S.A. |
| author_sort | Tan, C.P. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | A comparative study was conducted to determine the oxidative stability of twelve different edible oils with two different instruments: a differential scanning calorimeter and an oxidative stability index (OSI) instrument. The OSI instrument temperature was set at 110 °C. The differential scanning calorimetry (DSC) technique involved oxidation of oil samples in an oxygen-flow DSC cell. The DSC cell temperature was set at four different isothermal temperatures: 110, 120, 130 and 140 °C. A dramatic increase of evolved heat was observed with the appearance of a sharp exothermic curve during initiation of the oxidation reaction. The oxidative induction time (T0) was automatically determined by extrapolation of the downward portion of the DSC oxidation curve to the time axis. There was a good correlation (P<0.0001) between the DSC T0 and OSI values. The decrease in log10 (T0) with increasing DSC isothermal temperature was best fitted by a linear equation. DSC evidently provides a convenient way to determine the oxidative stability of various edible oils. |
| first_indexed | 2025-11-15T14:11:35Z |
| format | Article |
| id | upm-112154 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:11:35Z |
| publishDate | 2002 |
| publisher | Elsevier |
| recordtype | eprints |
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| spelling | upm-1121542025-03-07T08:17:42Z http://psasir.upm.edu.my/id/eprint/112154/ Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods Tan, C.P. Che Man, Y.B. Selamat, J. Yusoff, M.S.A. A comparative study was conducted to determine the oxidative stability of twelve different edible oils with two different instruments: a differential scanning calorimeter and an oxidative stability index (OSI) instrument. The OSI instrument temperature was set at 110 °C. The differential scanning calorimetry (DSC) technique involved oxidation of oil samples in an oxygen-flow DSC cell. The DSC cell temperature was set at four different isothermal temperatures: 110, 120, 130 and 140 °C. A dramatic increase of evolved heat was observed with the appearance of a sharp exothermic curve during initiation of the oxidation reaction. The oxidative induction time (T0) was automatically determined by extrapolation of the downward portion of the DSC oxidation curve to the time axis. There was a good correlation (P<0.0001) between the DSC T0 and OSI values. The decrease in log10 (T0) with increasing DSC isothermal temperature was best fitted by a linear equation. DSC evidently provides a convenient way to determine the oxidative stability of various edible oils. Elsevier 2002 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/112154/3/112154.pdf Tan, C.P. and Che Man, Y.B. and Selamat, J. and Yusoff, M.S.A. (2002) Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chemistry, 76 (3). pp. 385-389. ISSN 0308-8146; eISSN: 1873-7072 https://linkinghub.elsevier.com/retrieve/pii/S0308814601002722 10.1016/s0308-8146(01)00272-2 |
| spellingShingle | Tan, C.P. Che Man, Y.B. Selamat, J. Yusoff, M.S.A. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods |
| title | Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods |
| title_full | Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods |
| title_fullStr | Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods |
| title_full_unstemmed | Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods |
| title_short | Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods |
| title_sort | comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods |
| url | http://psasir.upm.edu.my/id/eprint/112154/ http://psasir.upm.edu.my/id/eprint/112154/ http://psasir.upm.edu.my/id/eprint/112154/ http://psasir.upm.edu.my/id/eprint/112154/3/112154.pdf |