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

A. Jiménez Márquez; G. Beltrán Maza

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

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

Authors

A. Jiménez Márquez Dirección General de Investigación y Formación Agraria y Pesquera. Junta de Andalucía
G. Beltrán Maza Dirección General de Investigación y Formación Agraria y Pesquera. Junta de Andalucía

DOI:

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

Keywords:

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

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.

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Published

2003-12-30

How to Cite

Jiménez Márquez A, Beltrán Maza G. Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil. Grasas aceites [Internet]. 2003Dec.30 [cited 2025May1];54(4):403-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/228

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Issue

Vol. 54 No. 4 (2003)

Section

Research

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