Grasas y Aceites, Vol 54, No 4 (2003)

Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil


https://doi.org/10.3989/gya.2003.v54.i4.228

A. Jiménez Márquez
Dirección General de Investigación y Formación Agraria y Pesquera. Junta de Andalucía, Spain

G. Beltrán Maza
Dirección General de Investigación y Formación Agraria y Pesquera. Junta de Andalucía, Spain

Abstract


Application of Differential Scanning Calorimetry (DSC) to Virgin Olive Oil has been evaluated. Thermal profile of olive oil from six cultivars were analysed by DSC. Crystallization and melting curves were obtained between -100ºC and 50ºC, at 5ºC/min, showing profiles differentiated according to each. Temperature peak (Pt) from exothermic and endothermic transitions show a good correlation with the triacylglycerol composition.
Oxidation DSC curves were obtained between 50ºC to 300ºC, under air flow rate of 100 mL/min. The oxidation times (To) obtained from each oil show a high correlation, r>0.95, with the oxidative stability measured by Rancimat method.

Keywords


Calorimetry; Crystallization curve; Cultivar; Differential Scanning; Melting curve; Oxidation curve; Thermal analysis; Virgin Olive Oil

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